Directions

1. Begin boiling two pots of water with a sprinkle of sea salt, and add the liquid smoke to one.

2. While water is heating up. prepare all veggies as listed in the ingredients.

3. As water is just about to boil, melt some of the butter in a pan and add the minced garlic and onions to the pan. Sauté until the onions begin to soften, about 3 minutes

4. Add bell peppers & mushrooms to the pan and continue sautéing. Add seasonings to taste, and keep adding bits of butter to sauté as needed. It’s okay if there’s "a lot” - this will be added to your “sauce.”

5. Once water is boiling, add the mussels to the pot with the liquid smoke and the pasta to the other pot. Might need to adjust the timing on this a bit, depending on the pasta you use. Follow package instructions. For the Banza brand, it takes about 8 minutes, which is about how long the mussels take. You know the mussels are done when you can see that the meat inside of the open shells is opaque.

6. Immediately after starting the pasta, add the scallops to the sauté pan and cook to doneness of your liking. Squeeze lemon juice into it, too. Continue adding more butter and mixing the sauté together over low heat. Add extra spices to taste, if needed.

7. When scallops are about halfway done, add tomatoes to the sauté pan.

8. When mussels are done, drain them out of their water and add to the sauté bowl. Be careful to keep broken shell pieces out.

9. Add spinach to the sauté bowl for the last minute of cooking. Mix it in as best you can, and cover the sauté pan with a top to help wilt the spinach faster and more evenly.

10. Once pasta finishes, strain the water out and scoop some into your serving bowls, and scoop the lemon butter sauce with veggies and seafood over the pasta. Enjoy!