Ingredients

• Italian pasta (such as linguine, spaghetti or fettuccine, 150 g)
• Fresh shrimp (100 g)
• Scallop (80 g)
• Mussel (120 g)
• Unsalted butter (30 g)
• Garlic (5 g)
• Heavy cream (100 ml, approximately 100 g)
• Dry white wine (50 ml)
• Chicken broth (100 ml)
• Lemon (1, about 50 - 70 g)
• Parsley (5 g)
• Salt (2 g)
• Black pepper (1 g)
• Black tea seasoning（3g）

Instructions

1. Cook the pasta in salted water according to package instructions, drain and reserve 1/4 cup of the cooking water for later use.

2. Shell and devein the shrimp, wash and dry the scallops, and wash the mussels to remove impurities such as whiskers. Mussels that are open and do not close when tapped should be discarded.

3. Melt butter in a pot, add minced garlic and sauté until fragrant, add shrimp and scallops, sprinkle with salt and black pepper, and fry until both sides change color before serving.

4. Add mussels to the pot, pour in white wine, cover the pot and simmer until the mussels open, remove the opened mussels and leave the soup in the pot.

5. Add cream and chicken broth to the soup, cook until thick, add the fried shrimp and scallops, and the cooked pasta, stir well, and add appropriate amount of cooking water to adjust the thickness as needed.

6. Squeeze a little lemon juice, sprinkle with chopped parsley and Black tea seasoning.