1 Picture
Ingredients
- 1 package linguine (approx. 1
- pound)
- Salt, for boiling pasta
- Yz cup grapeseed oil
- 12 clams, scrubbed and rinsed
- 12 mussels, scrubbed and rinsed
- Yz cup fresh bay scallops
- Yz cup fresh whole shrimp, peeled
- Yz cu p fresh sq u id with ten¬tacles, cleaned
- 2 tbsp garlic, peeled and minced
- Crushed red pepper, to taste
- 1 cup cherry tomatoes,
- quartered
- 1 cup white wine
- 1 cup pomodoro sauce
- Yz cup vegetable broth
- Salt, to taste
- 3 tbsp chopped fresh Italian parsley
- Extra virgin olive oil, for garnish
Details
Servings 4
Preparation
Step 1
In a large pot of boiling salted water, cook pasta until al dente. Drain.
In a large suate pan, heat the grapeseed oil over medium heat. Add the clams, mussels, shrimp, scallops, and squid. Saute for about 3 minutes.
Add the garlic, crushed red pepper, and cherry tomatoes. Deglaze the pan with white wine, pomodoro sauce, and vegetable broth.
Season the sauce with a pinch of salt. Simmer the sauce for 5 to 7 minutes, or until all the shellfish is cooked and the clams and mussels have opened. Discard any unopened clams or mussels.
Add the pasta to the sauce. Sprinkle with chopped parsley and toss thoroughly to coat.
Arrange the clams and mussels around the edge of each serving plate.
Place the pasta and remaining seafood in the center. Drizzle with extra virgin olive oil and serve.
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