Linguine Pescadoro

A lively simmer of garlic, thyme, tomatoes, olives, clam juice and red pepper flakes makes a flavorful base for fresh shrimp, scallops and baby clams, perfect with hot linguini. Hint: discard any clams that do not open after they simmer.

• Calories: 533 Calories

Ingredients

• salt to taste
• 3 tablespoons olive oil
• ground black pepper to taste
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• ¼ teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• 1 (16 ounce) package linguini pasta
• ½ teaspoon Italian seasoning
• 2 ½ teaspoons lemon zest
• 1 (6 ounce) can black olives, drained
• 1 (10 ounce) can (10 ounce) can whole baby clams
• 1 (6.5 ounce) can minced clams, with juice
• ¼ pound small salad shrimp
• ¼ pound scallops

Recipe Instructions

Step 1

In a large pot of boiling salted water cook linguini until al dente. Drain.

Step 2

Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.

Step 3

Toss cooked and drained linguine pasta over seafood sauce. Serve warm.