Shrimp and Mussel Linguini in a Chorizo Broth

Step 1: Chorizo ... In a very large deep saute pan, heat to medium high heat and add the oil and chorizo. Saute until you get a nice golden brown/crust on the chorizo, making sure to break it up as it cooks; and stir often. It will take about 5-8 minutes. Once it is done, remove to a plate lined with a paper towel to drain. And don't throw out those drippings.

Step 2: Vegetables ... After you remove the chorizo, reserve 2 teaspoons of the drippings; then and add 1 teaspoon of olive to the drippings and bring back to medium heat. Add the fennel, onion, shallots, and garlic and cook 3-4 minutes, until slightly tender. Make sure to stir it often so it doesn't burn.

Step 3: Pasta ... As you start your sauce, you want to start the pasta as well. It doesn't take long to finish the dish. Cook the pasta in plenty of salted water according to package directions. I really prefer linguini with a bit more texture, but spaghetti or bucatini would also work very nice. Cook the pasta 1 minute shy of package directions; then once the pasta is done, drain, cover and set off the heat. You don't want to cook the pasta too much ahead of time. It should be done about the same time. If you leave a little of the cooking water in the pot after draining; the pasta will tend not to stick.

Step 4: Sauce ... Back to the sauce - as the pasta cooks; add the wine to deglaze the vegetables and cook 1-2 minutes, making sure to scape up any bits off the bottom of the pan (beer can be substituted) Next, add the chicken broth, tomatoes (do not drain), the cooked chorizo, season with salt and pepper (go lightly, you can always add more later), and simmer another 4-5 minutes.

Step 5: Seafood ... Note - I rinse the mussels in a colander, in a large bowl of ice water. This way you can dip them several times to clean out the mussels. Anything that does NOT CLOSE, tap a few times on the counter or tap with a spoon. If they don't close - TOSS them out. They are dead, and not healthy to eat. For the scallops - make sure to thaw in a colander so they don't sit in water; and for the shrimp ... I like to to remove the peels for 'easy eating,' but it isn't necessary.

Step 6: Sauce and Seafood ... To the tomato broth, add the mussels and cook approximately 3 minutes. Then, add the shrimp on top but make sure they are submerged in the broth, and cook another 4-5 minutes until the shrimp begin to turn pink and begin to curl. The scallops should be added the last minute of cooking and stirred in; they only take a minute or two to cook - if that. Remove from the heat; and the heat of the broth will continue cooking the scallops. Just stir well and make sure all the mussels have opened.

Step 7: Finish ... Add the pasta to the seafood broth, toss with cilantro (save some for a garnish), parsley, lemon zest, lemon juice, and season once again with salt, and pepper (to taste). Go easy on the salt, as the seafood and broth are salty - so always taste as you go. As I said, crusty bread; maybe an anchovy bread or a presto bread; salad; and, make sure to garnish with lemon wedges and the remaining cilantro. It really is delicious. ENJOY!