Linguine Scoglio December 21 2015, 0 Comments
Serves 4 to 6
- 6 tbsp. Cucina Antica Imported Extra Virgin Olive Oil
- 1 25 oz. jar Cucina Antica Tomato Basil sauce
- 1 lb. linguine
- 2 garlic cloves, minced
- 1 tsp. dried crushed red pepper
- 12 ounces cleaned squid
- 1 ¼ cups white wine
- 2 lbs. small little-necked clams, rubbed clean
- 1 10-ounce lobster tail, shelled
- 8 ounces uncooked shrimp, peeled and deveined
- 4 ounces bay scallops
- 3 tbsp. parsley
Slice squid bodies into ½ -inch rings (leave tentacles whole). Slice lobster tail meat into 1-inch cubes. Heat 3 tbsp. Cucina Antica Imported Extra Virgin Olive Oil in a large saute pan and add garlic and crushed red pepper. Add squid and saute until just opaque (about 3 minutes). Add white wine and simmer until reduced by half (about 20 minutes). Stir in Cucina Antica Tomato Basil cooking sauce, cover, and simmer over low heat for about 40 minutes.
In another large skillet, bring 1/4 of water to a boil. Add clams and mussels, cover, and simmer on medium heat for about 6 minutes (until shells open). Throw out any clams and mussels that don’t open. Drain shellfish into a colander set over a medium sized bowl to catch the juices from the skillet. 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, scallops, shrimp, and lobster and simmer for 2 to 3 minutes. Add clams and mussels and simmer for another minute. Stir in remaining olive oil and parsley and add salt and pepper to taste.
As sauce simmers, cook linguine 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.