Serves 4

Ingredients

• ¼ lb peeled shrimp

• ¼ lb calamari 

• 1 lemon

• 2 large egg yolks 

• Salt and pepper

• 1 box pasta (linguine or fettuccine work well)

• 2 tablespoons butter

• 2 cloves garlic

• ¼ lb large scallops

• ½ lb small clams

1. Butter a large salted pot of water to boil.

2. Make sure all clams are closed and shrimp has been peeled and deveined. Cut calamari into rings and bite-size tentacle bits. Zest lemon, then cut in half and squeeze juice of both halves into a small bowl, removing any seeds. 

3. Whisk egg yolks, half of the lemon juice, 1 teaspoon of zest, and large pinches of salt and pepper in a small bowl and set aside. 

4. When pasta is al dente, reserve 2 cups of the pasta water and drain the rest. Mix in 2 tablespoons of butter and set pasta aside. 

5. Heat a large drizzle of oil in a large frying pan over medium heat with the two cloves of garlic. Add in clams, cover and cook until all have opened, about 3-5 minutes. Discard any clams that didn’t open and the garlic cloves (option: chop garlic after it has cooled and add back into the pan later with the shrimp and calamari). Removed with slotted spoon and add to the cooked pasta. 

6. Add calamari to the pan with the olive oil, adding more oil if necessary, and sear – about 2 minutes per side. If you can only find small scallops, cook until opaque, also about 2 minutes. Remove with slotted spoon and add to the pasta and clams. 

7. Add another drizzle of oil of the pan if necessary and cook shrimp and calamari until opaque, about three minutes. Season with salt and pepper. 

8. Add in the pasta with clams and scallops into the frying pan and toss to heat and mix everything. Add in ½ cup of the pasta water, toss, and remove the pan from heat. 

9. Add in the egg yolk and lemon mixture, tossing constantly to coat well. Toss again, adding more pasta cooking liquid as needed, until a smooth, glossy sauce coats pasta. Add additional lemon juice, zest, and salt and pepper as desired.