Seafood Linguine Frutti di Mare

Ingredients

• 1 lb Linguine pasta
• 1/2 lb Shrimp, peeled and deveined
• 1/2 lb Mussels, scrubbed and debearded
• 1/2 lb Clams, scrubbed
• 1/4 lb Calamari rings
• 14 oz Crushed tomatoes
• 1/2 cup Dry white wine
• 4 cloves Garlic, minced
• 3 tbsp Extra virgin olive oil
• 1/2 tsp Red pepper flakes(optional)
• 2 tbsp Fresh parsley, chopped

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook linguine according to package directions until just shy of al dente.

2. 2

   In a large skillet or wide pot, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.

3. 3

   Pour in the white wine and bring to a simmer. Add the clams and mussels, cover with a lid, and cook for 3-4 minutes.

4. 4

   Add the shrimp, calamari, and crushed tomatoes to the skillet. Stir gently and cover again for another 3-5 minutes until the shells have opened and the shrimp is pink.

5. 5

   Discard any shells that did not open.

6. 6

   Drain the pasta and add it directly into the seafood sauce. Toss well for 1-2 minutes to allow the pasta to absorb the flavors.

7. 7

   Garnish with fresh parsley and serve immediately.