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- Linguine with Seafood
- (Linguine ai Frutti di Mare)
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Ingredients:
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
Directions:
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- Boil water in a large pot.
Heat the olive oil in a large saute pan over medium heat.
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- Cook the garlic until it sizzles.
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- Add the red pepper flakes to taste; cook 1 minute.
Add wine and the clams; cover.
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- 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.
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- Add the rest of the seafood.
Cook, stirring, until the clams and mussels open, about 3 minutes.
Toss with linguine.
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- Add parsley; toss. Makes 4 servings.
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