Frutti di Mare

200 g dry linguine

2 tablespoons extra virgin olive oil

3 garlic cloves, minced

1 teaspoon red pepper flakes

2 anchovy fillets (optional)

¾ cup dry white wine

200 g. mussels, cleaned

200 g. pound littleneck clams, cleaned

300 g. shrimp, peeled

200 g. calamari, cut into rings

200 g. Scallops diced

1 cup tomato sauce, warmed

Salt and black pepper to taste

1/3 cup fresh parsley, chopped

1 lemon, sliced into wedges

Bring a large pot of salted water to boil. Add the linguine to the pot and 

cook it until it is al dente, which should take about 8 minutes. Reserve 

1 cup of the cooked pasta water before you drain the pasta.

As the pasta is cooking, heat the olive oil in a large skillet over medium-

high heat. Add the garlic, red pepper flakes, and anchovies to the skillet 

and sauté until the garlic is fragrant and the anchovies begin to break up. 

Add the mussels and clams to and stir the ingredients to combine.Pour the 

white wine over the mussels and clams, and cover the pan with a lid. Cook 

until the clams begin to open up, about 2 minutes. Add the shrimp to the 

pan and stir the sauce to incorporate. Cook until the shrimp are nearly 

opaque pink. Add the calamari rings to the frying pan and stir to incorporate.

Pour the tomato sauce over the seafood and stir to incorporate. Add the 

linguine and ½ cup of the reserved pasta water to the pan. Toss to coat 

the pasta. Continue stirring the mixture until the sauce has thickened 

slightly and sticks to the noodles. If the sauce seems too thick, add an 

additional ½ cup of pasta water. Season with salt and black pepper to taste.

Transfer the pasta to a serving platter. Garnish with the chopped parsley 

and serve with lemon wedges.