Clay's Kitchen : Pasta, Noodle, and Dumpling Recipes

Pasta, Noodle, and Dumpling Recipes

Linguine ai Frutti di Mare (Linguine with Seafood)

Recipe from: Angela's Italian Organic Oregano
Servings: 4

12 Manila or littleneck clams
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
¾ cup tomato sauce
1 tablespoon extra virgin olive oil
2 cloves garlic, sliced
Red pepper flakes
½ cup dry white wine
¼ cup fresh flat-leaf parsley, coarsely chopped
10 ounces linguine pasta

Boil water in a large pot. Heat the olive oil in a large sauté pan over medium heat. Cook the garlic until it sizzles. Add the red pepper flakes to taste; cook 1 minute. Add wine and the clams; cover. Raise heat to medium-high; cook 5 minutes. Add the linguine to the boiling water. Cook until 'al dente'. Uncover the sauté pan; simmer 1 minute more. Add the tomato sauce. Season with salt and pepper. Add the rest of the seafood. Cook, stirring, until the clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.

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