Linguine Scoglio (Seafood Pasta)
12-oz squid, cleaned
1 10-oz lobster tail, shelled
3 tbsp. extra virgin olive oil
2 garlic cloves, minced
1 tsp. dried crushed red pepper
1¼ cups white wine
1 25 oz. jar Cucina Antica Tomato Basil sauce
8 clams, rubbed clean
8 mussels, rubbed clean
8 oz. uncooked shrimp, peeled and deveined
4 oz. bay scallops
3 tbsp. parsley
salt and pepper, to taste
1 lb. linguine
Slice squid into 1/2-inch rings (leave tentacles whole). Slice lobster tail meat in 1-inch cubes.
Heat oil in a large sauté pot and add garlic and crushed red pepper, cook until fragrant (about 2 minutes). Add white wine and simmer until reduced by half (about 20 minutes). Gently stir in Cucina Antica Tomato Basil sauce, cover, and simmer over low heat for 40 minutes.
In a large pot, bring water to a boil (enough to cover clams and mussels with a few inches extra on top). Add clams and mussels. Cover and simmer on medium heat until shells open (about 5 minutes). Throw out any clams or mussels that don't open. Drain shellfish into a colander set over a medium sized bowl to catch the juices from the pot. Strain those juices into the tomato sauce, using a fine sieve. Allow tomato sauce to thicken by simmering uncovered for about 10 minutes.
Add squid, lobster, shrimp, and scallops to tomato sauce mixture and simmer for 3 minutes. Add clams and mussels. Stir in parsley, salt, and pepper.
As sauce simmers, cook linguine until al dente, drain and return to pot. Add about one cup of shellfish sauce to the pasta and toss. (This will prevent the pasta from sticking. Plate pasta and top with remaining sauce. Top with fresh basil or extra parsley.
Calories 757, Carbs 57 grams, Fat 23 grams, Protein 67 grams, Sodium 728 milligrams, Sugar 1.4 grams