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Linguine ai Frutti di Mare

Name: Linguine ai Frutti di Mare
Cuisine: italian
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, sliced; Red pepper flakes; 1/2 cup dry white wine; 12 Manila or littleneck clams; 10 ounces linguine; 3/4 cup tomato sauce; 12 black mussels; 8 shrimp, shelled (tail intact) and deveined; 4 sea scallops, quartered; 5 ounces calamari, cut into thin rings; 1/4 cup fresh flat-leaf parsley, coarsely chopped

A small grocery run gets this on the table.

Ingredients

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directions

1.
Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

Recipes sourced from Epicurious.com.

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