Italian Shellfish Paella

• 1/4 c. extra virgin olive oil, 4-5 minced garlic cloves,
• 1/2 tsp. crushed red pepper flakes,
• 1 28-oz plum tomatoes; 1 28 oz. can tomato puree;
• 1/2 c. vodka,
• 3/4 c. light cream;
• 1/2 c. cut fresh parsley;
• 1 lb. jumbo shrimp;
• 2 1- 1 1/2-lb. lobsters;
• 2-4 crab legs;
• l lb. black fetuccini or linquini
• 1 lb. salmon fetuccini or linquini (could use plain if cannot find salmon flavored-or make homeaid)
• 1 cup cooked peas (from frozen or fresh).

1. Combine oil, garlic, crushed red pepper and cook until garlic is golden. Add tomatoes (crush first) and puree. Blend and cook about 25 minutes. Then add vodka and cream. Add lobster first then shrimp and cook until done (about 4 & 3 min) Separately, cook both pastas in separate pots, until al dante'. Also, cook crab legs separately in boiling water until heated through. Drain pastas and combine on plate; top with sauce & lobster & shrimp and crab legs. Garnish with parsley and peas.
2. As a variation, could also add scallops / clams.
3. If salmon fetuccini cannot be found, then plain fetuccini could work here..but it is important to keep the black fetuccini as the base.

extra virgin olive oil, red pepper, tomatoes, vodka, light cream, parsley, jumbo shrimp, lobsters, crab, black fetuccini, salmon fetuccini

Taken from www.epicurious.com/recipes/member/views/italian-shellfish-paella-1201166 (may not work)