Buca Di Beppo's Linguine Frutti Di Mare
- 16 ounces marinara sauce
- 16 ounces clam sauce
- 20 ounces mussels
- 8 ounces squid cleaned
- 3 ounces chopped garlic
- 2 ounces olive oil
- 2 1/2 pounds hot cooked linguini
- Lemon wedges for garnish
Heat olive oil in a large sauté pan. Add chopped garlic and sauté until garlic starts to brown. Add squid and mussels and sauté for 2 minutes. Add clam sauce and marinara. Sauté until mussels open.
Remove mussels and set aside. Reduce the sauce by half. Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges and serve to impressed guests.
This recipe yields 4 to 6 servings.