Calamari And Shrimp With Linguine
|Linguine||16 Ounce, cooked and drained (1 Package)|
|Squid||1 Pound, cleaned and cut into 1/4 inch rings / calamari|
|Minced garlic||2 Teaspoon (In A Jar)|
|Cooked peeled shrimp||1 Pound|
|Canned chopped clams||12 Ounce, rinsed and drained|
|Canned italian tomatoes||28 Ounce, pureed in a blender (1 Can)|
|Liquid butter buds/Fat-free chicken broth||2 Tablespoon|
|Dry white wine/Cooking wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon (Hunts)|
|Ground black pepper||1⁄2 Teaspoon|
|Crushed red pepper||1 Teaspoon|
|Lite salt||To Taste|
In a large pot, combine tomatoes, 1 Tbs. liquid Butter Buds, or chicken broth, clams, shrimp, wine, tomato paste, basil, oregano, salt, black pepper, and red pepper.
Heat to a boil and reduce heat to simmer for 30 minutes.
Meanwhile, in a non-stick skillet, saute garlic and calamari (squid) in 1 Tbs. liquid Butter Buds, or chicken broth.
Cook about 5 minutes or until done.
Add to the tomato mixture.
Simmer 15 minutes.