Linguine With Mixed Seafood
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Clam juice/Fish stock||1⁄2 Cup (8 tbs) (Juice From Canned Clams Is Fine)|
|White wine||1⁄4 Cup (4 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Peeled deveined shrimp||4 Ounce|
|Canned clams||1⁄2 Cup (8 tbs), drained|
|Fresh clams||10 (If Not Available, Use More Mussels)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Combine and heat in saucepan for approx 5 minutes on a medium heat.
Add fresh seafood, cover, and cook just until done and shells open.
Do not overcook.
Remove mussels and clams.
Toss pasta with sauce, place on serving dish, and place mussels and clams around plate to decorate.