Description
Awesome seafood linguine that’s relatively quick and easy.
Ingredients
- 1 ½ (16 ounce) packages linguine pasta
- 1 cup olive oil, or as needed
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced, or more to taste
- 1 (2 ounce) can anchovy fillets packed in olive oil, drained
- 1 (14.5 ounce) can crushed tomatoes
- 1 ½ pounds clams in shell, scrubbed
- ⅓ pound medium shrimp, peeled and deveined, tails left on
- ⅓ pound bay scallops
- ½ pound squid – tentacles and tubes, cleaned and cut into rings
- salt to taste
- ground black pepper
- 1 teaspoon Italian seasoning
- 1 lemon, cut into wedges
- 1 tablespoon grated Manchego cheese
- 1 tablespoon julienned fresh basil leaves
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the linguine
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 11 minutes. Drain well in a colander set in the sink.
- Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic
- 1 teaspoon Italian seasoning
- and anchovies; cook and stir until the anchovies melt into the oil
- 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium
- and bring to a simmer. Stir in the clams. Once they begin to open
- arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side
- about 2 minutes
- then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center
- about 2 more minutes. Season with salt
- pepper
- and remaining 1 teaspoon Italian seasoning.
- Toss the cooked pasta into the sauce. Garnish with a lemon wedge
- Manchego cheese
- and basil before serving.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6