Sep 18, 2007

Cooking at home - linguine ai frutti di mare

 

Fast & easy. Tastes not amazing but good.
For the recipe, CLICK HERE.














Linguine ai frutti di mare
4 servings

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


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.


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