Spicy Seafood Cream Pasta

Bring a large pot of water to a rolling boil. Add 5 grams of Fine Sea Salt, then add 200 grams of Linguine and cook according to package directions until al dente. Reserve 100 grams of the pasta cooking water before draining the Linguine.

While the Linguine cooks, prepare the seafood. Ensure 150 grams of Shrimp are peeled and deveined, 100 grams of Squid are cleaned and cut into rings, and 200 grams of Mussels and 200 grams of Clams are thoroughly cleaned.

In a large pan or skillet, melt 20 grams of Unsalted Butter with 15 grams of Olive Oil over medium heat. Add 100 grams of Yellow Onion and sauté until softened, about 3-4 minutes.