Monday, January 9, 2012

linguine pescadoro

My husband and I love chioppino.  It just so happens that to our surprise this recipe tastes a lot like chioppino except it's served over pasta.  I like the hint of spiciness and decided to throw in some capers for a little extra zing.  Super tasty!

linguine pescadoro (
1 (16 ounce) package linguini pasta
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can black olives, drained and sliced
1 (10 ounce) can whole baby clams
1 (6.5 ounce) can minced clams, with juice
1/4 pound small salad shrimp
1/4 pound scallops
2 1/2 teaspoons lemon zest (oops, forgot!)
salt to taste
ground black pepper to taste
couple tablespoons of capers

In a large pot of boiling salted water cook linguini until al dente.  Drain.
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, capers and salt and pepper to taste.  Simmer for an additional 15 minutes or until shrimp and clams are cooked.
toss cooked and drained linguine pasta over seafood sauce.  Serve warm.

What I have to say- if you like clams I highly recommend the double pack of clams from Costco.  Each can contains 51 ounces of freshly shucked sea clams ready to use.  The brand is Sea Watch.  The clams are nice-sized and very delicious!

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