Saffron Seafood Linguine

Parsley leaves
Lemon slices
Instructions:

Making Shrimp Stock:

Combine shrimp shells, water, lemon, bell pepper, bay leaf, thyme, and garlic in a pot.
Boil, then simmer until the volume is reduced by half.
Cool and strain.
Cooking Pasta:

Boil linguine in salted water for 8 minutes.
In a separate pan, melt butter with oil, sauté onion and garlic.
Add lemon juice, saffron threads, and shrimp stock, simmer for 5 minutes.
Introduce clams, squid, and shrimp, mix in drained pasta and heavy cream.
Cook over low heat until pasta is perfectly al dente, about 4-6 minutes.
Plating:

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