Linguine Pescatore

• 1 lb of linguine
• 16 fresh mussels
• 16 large shrimps peeled &
• deveined
• 3/4lb fresh calamari
• 16 fresh medium size clams
• 3 oz olive oil
• 2 cans (28 oz) of peeled whole
• italian tomatoes
• 1/2 tsp of crushed chilies
• 1 tsp of italian flat leaf parsley finely chopped
• 6 fresh basil leaves
• 4 garlic cloves chopped
• 6 oz dry white wine
• salt & pepper

1. Clean the shells of the mussels & clams.Cut the large shrimps in 2-3 pieces and slice the calamari in 1/4 inch rings making sure you cut the tentacles in two. Take a stick blender & puree your tomatoes to a slightly chunky consistency.
2. In a large skillet heat the oil on medium heat& carefully saute all your shellfish and the garlic. Let it cook for 1 minute
3. and then add you white wine,your cans of tomatoes,the fresh basil,chilies and the parsley. Season with salt & pepper to taste. Let it cook on low heat for about 20-30 min.
4. Cook linguine as per instructions on package. Onced cooked , combine with the seafood sauce and enjoy!

linguine, mussels, fresh calamari, clams, olive oil, italian tomatoes, chilies, parsley, fresh basil, garlic, white wine, salt

Taken from www.epicurious.com/recipes/member/views/linguine-pescatore-1201065 (may not work)