Frutti Di Mare in Tomato Sauce

You can leave the mussels and clams in the shell if you like; it makes for a very pretty dish. You can also add a few chopped anchovies to the oil before the garlic, but make sure you are careful adding salt.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 6  tablespoons olive oil
• 3  garlic cloves
• 1  small onion, chopped
• 1 (14 1/2ounce) can crushed tomatoes
• 15  clams
• 1⁄4 lb scallops
• 1⁄4 lb lobster
• 12  black mussels
• 5  ounces  calamari, cut into thin rings
• 1⁄2 glass dry white wine
• 10  ounces linguine
• 1  teaspoon capers
• 1⁄4 cup fresh flat-leaf parsley, coarsely chopped
• 1⁄4 cup fresh basil, coarsely chopped
•  red pepper flakes
•  salt
•  pepper

Directions

1. Heat Oil. Add garlic, onions, wine, and capers. Take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes).
2. Clean and steam mussels and clams (discard the ones that do not open).
3. Cut calamari in strips about 1/4-inch width.
4. Mix seafood with tomato sauce and cook for 5-10 minutes, until seafood is cooked.
5. Season with salt, pepper, and red pepper to taste.
6. Mix all with your pasta. Serve immediately.