Linguine Pasta with Shrimp and Grilled Lemons

Ingredients:

• 340 g of linguine pasta
• 220 g large shrimp, peeled and deveined
• 220 g of scallops
• 220 g small clams, washed
• 2 tbsp. l. olive oil
• 2 lemons (cut 1 in half, zest 1 and juice)
• 2.5 tbsp. marinara sauce
• 2 tsp chopped capers
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat grill to medium heat.
2. Bring a large pot of water to a boil and add generous amounts of salt. Cook the pasta for 1-2 minutes less than the package directions. Separately pour off 1/4 cup of the water, drain the rest, and set the pasta aside.
3. Meanwhile, pat the shrimp and scallops dry with paper towels. Season both sides with salt and black pepper and brush with olive oil. Grill just until grill marks appear, about 1 minute per side (they should not be cooked through); set aside. Grill the lemon halves until softened and grill marks appear, 5 to 8 minutes; set aside.
4. Place a large pot on the grill (or stovetop). Heat the marinara sauce, then add the capers, lemon zest, and juice. Add the clams and cover. Cook until the clams begin to open, about 5 minutes. Add the pasta and the drained pasta to the sauce and toss to coat.
5. Add the parsley and reserved shrimp and scallops and continue to stir until the pasta is evenly coated with the sauce, the shrimp and scallops are cooked through, and all the clams have opened, about 1 minute. Serve with fried lemon halves.