Fresh Pasta Del Mare

  • 1 Tbsp. olive oil

  • 2 cloves garlic, minced

  • Red pepper flakes

  • 1/2 cup dry white wine

  • 12 littleneck clams

  • 10 ounces linguine

  • 3/4 cup whole tomatoes, canned

  • 12 mussels

  • 12 shrimp, peeled and deveined

  • 1 Tbsp. butter

  • 1/4 cup fresh flat-leaf parsley, coarsely chopped

  • 1 Tbsp. fresh oregano, chopped

Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add butter, parsley & oregano; toss. 

Serves 4

Seasonal Recipesnothyme