INGREDIENTS

  • 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
  • 12black 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

  1. Boil water in a large pot.
  2. Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
  3. Add red pepper flakes to taste; cook 1 minute.
  4. Add wine and clams (in shell or from can, after rinsing); cover.Increase heat to med-high; cook 5 minutes.
  5. Now it’s time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
  6. Add tomato sauce. Season with salt and pepper.
  7. Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
  8. Serve very hot!