Calamari and Shellfish Sauce

By ldijoe

Ingredients

• 18 fresh cherrystone clams, scrubbed
• 3 pounds mussels, scrubbed and beards removed
• 1 cup red wine
• 1 onion, chopped
• 8-10 garlic cloves, minced
• 1/2 cup olive oil
• 4 28-oz. cans ready-cut, peeled tomatoes
• 3 teaspoons fresh basil
• 3-4 tablespoons fresh parsley
• 1 teaspoon oregano
• pepper to taste
• 2 pounds calamari (squid), cleaned and sliced
• 1 pound large shrimp, cleaned and deveined
• red pepper flakes (optional)
• 2 pounds linguine

Preparation

Step 1

In a large pot, steam clams and mussels in 12 cup red wine until they open. Discard any that don't open. Set aside and keep warm. In a large Dutch oven, saute' the onion and garlic in the olive oil. Add tomatoes, oregano, basil, parsley, remaining 1/2 cup red wine, salt and pepper and simmer about 20 minutes. Add the calamari, shrimp, mussels and clams (with broth) and cook 5 minutes more, or until shrimp are done.

Serve over linguini. Add crushed red pepper, if desired.