Pasta Alla Pescatore

• 4 tablespoons olive oil
• 12 clams, scrubbed
• 1 tablespoon garlic, chopped
• 2 tablespoons chopped onions
• 1 cup fresh diced tomato
• 1/2 cup white wine
• 2 cups fish stock (may substitute chicken stock)
• 12 sea scallops
• 28 mussels, washed and debearded
• 12 large shrimp, cleaned, peeled and deveined
• 2 cups marinara sauce
• 1/2 lb fresh squid, cleaned and cut
• 1 lb angel hair pasta
• 2 ounces cold butter, cut into pieces
• 1/4 cup chopped mixed herbs (parsley, basil, thyme)

1. In hot pan, heat oil.
2. Add clams, garlic and onion and saute for approximately 3 minutes.
3. Add tomatoes, white wine, and fish stock and cook until clams open.
4. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes.
5. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
6. Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
7. Arrange seafood around plate.
8. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.

olive oil, clams, garlic, onions, tomato, white wine, fish stock, scallops, mussels, shrimp, marinara sauce, fresh squid, angel hair pasta, cold butter, mixed herbs

Taken from www.food.com/recipe/pasta-alla-pescatore-178711 (may not work)