Recipe by Indigo!
This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!
Top Review by Angelica R.
This recipe was lacking in flavor. Also, there was no direction for how to cook the seafood. My suggestion: if you're using uncooked shrimp, toss those in a along with the clans as they'll need longer to cook than the scallops & mussels. I used calamari steaks instead of tentacles and because I had to cook this much longer than 3 minutes so I wasn't eating raw shrimp, the calamari was very tough, instead of soft. I also had to use a lot more wine and tomato sauce to create enough sauce to cover the linguini noodles. Overall, this recipe needs help buy I was able to make it work.
- 1 tablespoon olive oil
- 2 garlic cloves, sliced, to taste
- 1 tablespoon crushed red pepper flakes, to taste
- 1⁄2 cup dry white wine
- 12 littleneck clams
- 10 ounces linguine
- 3⁄4 cup tomato sauce
- 12 black mussels (optional)
- 8 shrimp, shelled (tail intact)
- 4 sea scallops, quartered
- 5 ounces calamari, cut into thin rings
- 1⁄4 cup fresh flat-leaf parsley, coarsely chopped
Directions See How It's Made
- Boil water in a large pot.
- Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
- Add red pepper flakes to taste; cook 1 minute.
- Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
- Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
- Add tomato sauce. Season with salt and pepper.
- Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
- Serve very hot!