Seafood Medley

• 1 pound linguini
• 3 Tbsp fresh thyme chopped
• 4 Tbsp butter
• 1/8 tsp freshly ground pepper
• 4 Tbsp olive oil
• 1/2 tsp salt
• 1/2 Cup white wine
• 1 Cup fresh sliced mushrooms
• 7 cloves of garlic, chopped
• 2 medium tomatoes, chopped
• 1 pound medium shrimp
• 1/2 Cup water
• 1 pound calamari rings
• 1/4 cup grated Romano cheese
• 1 dozen clams
• 3 Tbsp lemon juice

1. Melt the butter in a large frying pan with the olive oil over medium heat. Saute half of the garlic until tender. Add the shrimp, calamari and clams to the sauce. Pour the white wine and the lemon juice over the seafood. Season the seafood with the thyme, pepper and salt and simmer over medium heat until seafood is tender and the clams have opened, approximately 10 minutes. Meanwhile, bring the water for the pasta to a boil or prepare rice as directed. Remove the seafood from the pan and set aside. Continue to simmer the remaining sauce and add the remaining garlic and mushrooms to the pan. Cook mushrooms until tender. Remove mushrooms; add the water and saute sauce over medium high heat until reduced to half. While the pasta is cooking, add the tomatoes to the sauce. Return the seafood and vegetables to the pan and cook over medium high heat until warmed through. Tomatoes are to be cooked until tender, approximately an additional 3-4 minutes. Pour seafood and sauce over pasta or rice. Pour Romano cheese over the pasta and mix well. Serve with lemons, white wine and a crusty French bread.

linguini, thyme, butter, ground pepper, olive oil, salt, white wine, mushrooms, garlic, tomatoes, shrimp, water, calamari rings, romano cheese, clams, lemon juice

Taken from www.epicurious.com/recipes/member/views/seafood-medley-1201301 (may not work)