Seafood Linguini

This recipe is going out to my dear friend Adrienne who it doesn't matter how many times I give her this recipe... she seems to ask me for it again and again!  Ha ha ha!    I love that she calls me a few times a week for recipes for dinner! I think I'm gonna miss repeating this phone call with her! Regardless... I am pretty sure she'll still call asking for it! 

It happens to be one of my "old faithful's" in terms of recipes.  It's easy, it doesn't require a huge amount of skill in the kitchen and it's pretty impressive!  Oh and it's DELICIOUS! 

Please check out the **sidenotes** below

Seafood Linguini

1 Pound of Large Shrimp Raw

½ Pound Calamari Cleaned and Sliced into rings

1 Pound Black Mussels

1 Pound Clams (Butter, Little Neck, Cockel)

1 Can of Plain Tomato Sauce

¼ Cup Dry White Wine

2 TBS. Olive Oil

1 Shallot Minced

1 clove of garlic minced

Salt & Pepper

Red Pepper Flakes (optional)

2 tbs Fresh Basil, Parsley or Cilantro (any ONE) 

1 Lb. Linguini

Cooking Directions:

In a large sauté pan that has a lid add oil, shallot & garlic and sweat for a minute or two.  Then add the  tomato sauce, wine & salt & pepper to taste- allow to come to a simmer

Then add the clams & mussels- cover and let it cook until they open   (5-7 minutes)

Add all the remaining seafood and cover for 3-5 more minutes.  You'll know it's ready once the shrimp are bright pink and the clams & mussels have opened. 

Cook Linguini or pasta al' dente. 

Place pasta in a large bowl and spoon the seafood and sauce over it. Top with a chiffonade of your favorite herb... mine is basil. 

**sidenotes**

Make sure you soak your clams in some cold salt water.  This will allow them to open and remove any excess sand that may be inside. 

Also, do not consume any of the shell fish, i.e. clams or mussels that do not open. Don't pry them open.. Think of it this way... this just means they weren't meant to be eaten!