Ingredients
Scale
- 12 oz linguine or spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 cup crisp white wine
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
- 1/2 lb clams, cleaned
- 1/2 lb scallops
- 1/2 lb calamari, sliced
- Salt to taste
- Fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
- Add crushed tomatoes and simmer for 5 to 10 minutes.
- Pour in white wine and let the sauce simmer for a few more minutes.
- Add clams and mussels first. Cover and cook until they begin to open.
- Add shrimp and scallops, cooking until just opaque.
- Add calamari last and cook briefly.
- Transfer cooked pasta into the pan and toss to combine. Add a splash of pasta water if needed.
- Finish with fresh parsley and adjust seasoning.