“An Italian recipe that we love. Best with a nice red wine and a
background music is playing.”
Serving: 10 | Prep: 30m | Ready in: 1h40m
• 3 tbsps. olive oil
• 2 lbs. sea scallops
• 2 lbs. large shrimp, peeled and deveined
• 1 lb. calamari rings
• 24 mussels, cleaned and debearded
• 24 littleneck clams, scrubbed and rinsed
• 3 (14.5 oz.) cans crushed tomatoes
• 1 cup water
• 2 (6.5 oz.) cans chopped clams
• 1/4 cup olive oil
• 1 small yellow onion, chopped
• 2 tbsps. red pepper flakes
• 1 tbsp. chopped garlic
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. salt
• 2 (16 oz.) packages linguine pasta
• In a big skillet, heat 3 tbsps. olive oil on medium heat. Cook and stir
calamari rings, shrimp and sea scallops in hot oil for about 5 minutes until
calamari and scallops become opaque and shrimp are pink.
• Boil another pot of water. Add littleneck clams and mussels to the boiling
water. Cook for about 3 minutes until shells opened. Take out shellfish then
rinse with hot water.
• In a big pot, bring to a boil salt, parsley, garlic, oregano, red pepper flakes,
1/4 cup olive oil, onion, 2 cans chopped clams, water, and crushed tomatoes.
Mix in cooked mussels in shells, calamari, shrimp, and cooked scallops along
with littleneck clams in shells into tomato mixture. Lower heat to low.
Simmer for 1 hour.
• About 10 minutes prior to serving, boil a big pot of lightly salted water.
Cook linguini while boiling for about 10 minutes until firm to chew yet
tender. Drain and rinse pasta in hot water to avoid sticking. Serve sauce and
seafood over pasta.
Nutrition Information
• Calories: 775 calories;
• Total Carbohydrate: 80.5 g
• Cholesterol: 329 mg
• Total Fat: 17.2 g
• Protein: 72 g
• Sodium: 957 mg