Linguini Allo Scoglio

• 1/2 garlic clove
• 2 leaves fresh slightly chopped basil
• 2 teaspoons olive oil
• 1 ounce white wine
• 1 ounce clam juice
• salt and pepper
• 1 cup marinara sauce (sweet and or simple)
• 3 mussels
• 3 shrimp
• 6 littleneck clams
• 3 large scallops
• 1/8 teaspoon red chili pepper flakes
• 1 cup linguine (cooked)

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

garlic, basil, olive oil, white wine, clam juice, salt, marinara sauce, mussels, shrimp, littleneck clams, scallops, red chili pepper, linguine

Taken from www.food.com/recipe/linguini-allo-scoglio-379426 (may not work)