I have made this recipe twice now and both times it came out beautifully. One of the reasons I like it is not only is it easy to make but it seriously has a restaurant quality taste to it. I made it for my parents last night and got rave reviews.

I love Epicurious! I found it there but it was actually first published in SELF magazine (June 2007).

TWO CHANGES I made- I did not use calamari because I am not overly fond of it (when it is not deep fried and accompanied by delicious dipping sauce). Also I substituted the regular linguine for whole wheat. Oh and I forgot about the parsley which was fine.

Linguine ai Frutti di Mare

  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • Red pepper flakes
  • 1/2 cup dry white wine
  • 12 Manila or littleneck clams  (I chose littlenecks)
  • 10 ounces linguine
  • 3/4 cup tomato sauce
  • 12 black mussels
  • 8 shrimp, shelled (tail intact) and deveined
  • 4 sea scallops, quartered
  • 5 ounces calamari, cut into thin rings
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped

Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

Mmmm…I wish I was eating it right now…