4 tbsp Olive Oil
6 cloves Garlic (finely chopped)
1 lb. Bay Scallops (or sea scallops quartered)
1 lb. Shrimp ( peeled, deveined and tails removed)
1 can Crushed Italian Tomatoes
1/2 tsp. Red Pepper Flakes
1/2 tsp. Dried Oregano
6 Littleneck Clams (scrubbed)
6 Mussels (beards removed, scrubbed)
12 oz. Linguini
1/3 c. Fresh Basil (chopped)
Salt and Pepper
In a large saute pan, saute half the oil with half the garlic over low heat until softened, not brown. Add the scallops and shrimp, cook about 3-5 minutes until cooked through. Stirring occasionally. Salt and pepper to taste. Remove scallops and shrimp to a bowl an set aside. Add remaining oil and garlic to pan and cook over low heat until garlic is wilted, about 2 minutes. Add tomatoes, red pepper flakes and oregano, salt to taste. Cover and cook 15 minutes over low heat, stirring occasionally. Add clams and mussels to sauce, cover and cook until shells open, about 8 minutes. Return scallops and shrimp and toss gently. Cook pasta according to directions on the package. Place pasta in serving bowl and top with hot sauce. Garnish with chopped basil.
Note: Serve with crusty sourdough bread.
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