Description
An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.
Ingredients
- 3 tablespoons olive oil
- 2 pounds sea scallops
- 2 pounds large shrimp, peeled and deveined
- 1 pound calamari rings
- 24 mussels, cleaned and debearded
- 24 littleneck clams, scrubbed and rinsed
- 3 (14.5 ounce) cans crushed tomatoes
- 1 cup water
- 2 (6.5 ounce) cans chopped clams
- ΒΌ cup olive oil
- 1 small yellow onion, chopped
- 2 tablespoons red pepper flakes
- 1 tablespoon chopped garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 2 (16 ounce) packages linguine pasta
Instructions
- Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops
- shrimp
- and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink
- about 5 minutes.
- Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened
- about 3 minutes. Remove shellfish and rinse with hot water.
- Pour crushed tomatoes
- water
- 2 cans chopped clams
- 1/4 cup olive oil
- onion
- red pepper flakes
- garlic
- oregano
- parsley
- and salt into a large pot and bring to a boil. Stir cooked scallops
- shrimp
- calamari
- mussels in shells
- and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
- About 10 minutes before serving
- bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite
- about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: 10