Linguine ai Fruitti di Mare (Seafood Linguine)

Place a stock pot of water on to boil for your pasta. Season it generously with salt. When water is boiling, add the pasta and cook until al dente, reserving 1 cup of the cooking liquid for later. Drain pasta and have it ready to transfer to a serving bowl.

WHILE pasta is cooking, into a VERY large deep-sided pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. When melted, add 4 cloves of garlic and saute for approximately 1 minute. Increase the heat to medium-high and add the mussels and clams (be sure you have discarded any with broken shells). Pour wine over the seafood, add parsley, cover with a lid and allow to steam until they are open. CAREFULLY shake the pan occasionally. If the liquid level (wine) decreases too rapidly, you can add more wine when necessary.

WHILE mussels and clams are cooking, into a separate pan, place the remaining 1 tablespoon of oil and a tablespoon of butter over medium heat. When melted, add 2 cloves of garlic, the shrimp and the scallops; cook until the shrimp is pink in color and has a “C” shape. Using a slotted spoon, transfer the shrimp and scallops to a serving bowl and keep warm. Discard almost all of the cooking liquid (leaving approximately 1 tablespoon) and return the pan to heat.

Add the tomatoes, crushing them with your spoon. Season with salt and pepper. Add basil and remaining 1 clove of garlic and cook over medium heat, stirring as necessary. Add the last tablespoon of butter and if necessary, add some of the reserved cooking liquid from the pasta until sauce is to desired consistency and taste. Cooking time is approximately 5 minutes.

Into a VERY large serving bowl, add the sauce and pasta. Toss together to combine. Add the seafood and GENTLY toss together. Serve immediately. Garnish with additional parsley.