Linguine ai Frutti di Mare

Linguine with Seafood

1. 12 Manila or littleneck clams
2. 12 black mussels
3. 8 shrimp, shelled (tail intact) and deveined
4. 4 sea scallops, quartered
5. 5 ounces calamari, cut into thin rings
6. 3/4 cup tomato sauce
7. 1 tablespoon extra virgin olive oil
8. 2 cloves garlic, sliced
9. Red pepper flakes
10. 1/2 cup dry white wine
11. 1/4 cup fresh flat-leaf parsley, coarsely chopped
12. 10 ounces linguine pasta

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