Linguine with Shellfish Sauce

Linguine with Shellfish Sauce
Photo by Brian Leatart

Ingredients

  • ¼ cup water
  • 3 tablespoons fresh Italian parsley
  • 1 pound mussels
  • 1 28-ounce can Italian-style tomatoes with basil
  • 2 pounds small littleneck clams
  • 1 pound linguine
  • 12 ounces cleaned squid, bodies, tentacles left whole
  • + 8 more ingredients
    • 6 tablespoons extra-virgin olive oil
    • ¾ teaspoon dried crushed red pepper
    • 2 garlic cloves
    • 2 teaspoons tomato paste
    • 8 ounces uncooked large shrimp, peeled, deveined
    • 1 ¼ cups dry white wine
    • 4 ounces bay scallops
    • 1 10-ounce uncooked lobster tail, shelled

Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking...

View full recipe at Epicurious

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