Linguini Allo Scoglio Recipes

Steps:

• Clean seafood.
• - de-vein shirmp, remove tails if desired.
• - wash/trim scallops.
• - thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams.
• Saute garlic, red chili flakes, and basil in olive oil until garlic is transparent.
• Add white wine, clam juice, mussels, and clams.
• Cover and steam until mussels and clams open.
• Remove mussels and clams, cover, set aside and keep warm.
• Add shrimp and scallops to pan, saute unil cooked.
• Remove shrimp and scallops, add to mussels and clams, recover, set aside and keep warm.
• Add marinara sauce to pan, heat until bubbly.
• Add cooked seafood back into pan, heat briefly.
• Poor over cooked linguini.

Steps:

• Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
• Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
• Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.