Linguine di Mari
Description
Seafood lovers will appreciate this wonderful dish. It's full of seasfood, like clams, mussels, shrimp and scallops and then served over pasta. Yum!
Ingredients
1 T. olive oil
3 garlic cloves, sliced, or to taste
1 T. crushed red pepper flakes, or to taste
1/2 c. dry white wine
12 littleneck clams
10 oz. linguine
3/4 c. tomato sauce
12 black mussels, optional
8 shrimp, shelled, tail intact
4 sea scallops, quartered
1/4 c. fresh flat-leaf parsley, coarsely chopped
Directions
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Boil water in a large pot.
Heat oil in a large pan over medium heat; saute garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to medium-high; cook 5 minutes.
Cook the linguine in the pot of boiling water until al dente.
Uncover the saute pan; simmer 1 minute more. Add tomato sauce; season with salt and pepper. Add shrimp, scallops and mussels, if using. Cook, stirring, until clams and mussels open, about 3 minutes.
Toss with linguine. Add parsley; toss.
4 servings