Linguine allo Scoglio (Seafood Linguini)
Ingredients:
1 pound Linguini
3 tablespoons kosher or coarse sea Salt
6oz. extra-virgin Olive Oil
4 cloves Garlic, thinly sliced
1 tablespoon Red Pepper flakes
3/4 cup dry white Wine
3/4 cup Tomato sauce
12 Manila or littleneck Clams
8 Black Mussels or New Zealand Green Lip Mussels (scrubbed)
8 Shrimp, shelled and deveined
8 medium size sea Scallops
1/3 teaspoon Salt
1/2 cup fresh flat-leaf Parsley, coarsely chopped
Preparation
In a large pot over high heat, combine 8 quarts of Water to boil. Bring to boil and add 3 tablespoons Kosher or coarse sea Salt, then add Linguini and cook until about 1 minute short of al dente (See package directions for al dente cooking)
In the meantime, in large sauté pan over moderately high heat, heat 4oz. extra-virgin Olive Oil until hot. Add sliced Garlic and sauté until golden. Add Clams, Mussels, 1/3 teaspoon Salt, 1 tablespoon Red Pepper flakes and sauté for about 1 minute. Add Wine, and 1/4 cup Parsley and simmer, uncovered, just until Clams and Mussels open. Then, add the Tomato sauce, Shrimp, Scallops and the remaining Salt, and cook for about 3 minutes.
Reserve 1/2 cup cooking Water, then drain Linguini and add to pan. Simmer, tossing occasionally, until Linguini is just tender, about 1 minute. Remove from heat. Add remaining Parsley and extra-virgin Olive Oil. Toss and transfer to serving dish.