Recipe Archives->Pasta->Linquine Seafood 01

Linguine with Seafood (Linguine ai Frutti di Mare)
Makes 4 servings
                                                                                
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
3/4 cup tomato sauce
1 tablespoon extra virgin olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
1/4 cup fresh flat-leaf parsley, coarsely chopped
10 ounces linguine pasta

Boil water in a large pot.  Heat the olive oil in a large saute 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 saute 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.

Printable version: linquine-seafood01.txt.