Anchovies are the secret ingredient in this flavorful seafood pasta. They're gently cooked until melted into the olive oil, and add a deliciously nutty flavor that isn't at all fishy.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
969 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.
Ingredients
salt to taste
1 teaspoon Italian seasoning
1 (14.5 ounce) can crushed tomatoes
ground black pepper
1 clove garlic, minced, or more to taste
1 lemon, cut into wedges
1 ½ pounds clams in shell, scrubbed
1 cup olive oil, or as needed
1 ½ (16 ounce) packages linguine pasta
1 (2 ounce) can anchovy fillets packed in olive oil, drained
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
