- 1 lb. linguini
- 8 medium fresh clams
- 12 large shrimp, shelled
- 1/2 lb. scallops
- 1/3 cup olive oil
- 28 ozs. Italian tomatoes, peeled
- 1 tbsp. parsley, finely chopped
- 1/2 tsp. dries basil or 4 fresh basil leaves
- 2 large garlic cloves, crushed & chopped
- salt and pepper
Ingredients:
Procedure:
Scrub the clam shells. Cut the shelled shrimp into thirds and if the scallops are large, cut them in half. In a skillet, heat the oil at a moderate heat with the chopped garlic, when the garlic is golden color add the clams, shrimp, and scallops. Cook briefly (10 minutes). Add tomatoes, basil (fresh or dries), and parsley. Season with salt and pepper. Cook over low heat for an additional 12-15 minutes.
In the meantime, cook the linguini in a large pot of boiling, salted water according to package directions. Do not overcook. Drain. Put the pasta in a hot serving dish and add the sauce. Toss well and add more sauce. Top with freshly grated Romano or Parmesan cheese.
Makes 4 servings.
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