Ingredients
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1 tablespoon olive oil
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2 garlic cloves, sliced, to taste
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1 tablespoon crushed red pepper flakes, to taste
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1/2 cup dry white wine
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12 littleneck clams
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10 ounces linguine
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3/4 cup tomato sauce
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12 black mussels
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8 shrimp, shelled (tail intact)
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4 sea scallops, quartered
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5 ounces calamari, cut into thin rings
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1/4 cup fresh flat-leaf parsley, coarsely chopped
Instructions
- Boil water in a large pot.
- Heat oil in a large pan over medium heat, and sauté 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 med-high; cook 5 minutes.
- Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
- Add tomato sauce. Season with salt and pepper.
- Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
- Serve very hot!