Prep 10 mins
Cook 20 mins
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!
- 14.79 ml olive oil
- 2 garlic cloves, sliced, to taste
- 14.79 ml crushed red pepper flakes, to taste
- 118.29 ml dry white wine
- 12 littleneck clams
- 283.49 g linguine
- 177.44 ml tomato sauce
- 12 black mussels (optional)
- 8 shrimp, shelled (tail intact)
- 4 sea scallops, quartered
- 141.74 g calamari, cut into thin rings
- 59.14 ml fresh flat-leaf parsley, coarsely chopped
- 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!
Enjoyed this very much. I too, live in the Boston area and love to get this in the North End. The sauce was nice and light (not too thick with tomato). I made some minor changes to this. I sautÃ©ed some onion along with the garlic, added less (1 tsp) crushed pepper, and added some fresh chopped basil along with the parsley. It was delicious! Thanks for the recipe!
Very yummy. I used a mixed fish package I purchased from the store that had all the fish mentioned. I really enjoyed the sauce it was just perfect. I found this to be a very economical meal and absolutely enjoyed it. Thank you.