Aegean Sea Pasta
|Olive oil||1 Tablespoon|
|Chopped red onions||2 Cup (32 tbs)|
|Chopped garlic||4 Teaspoon|
|Chopped plum tomatoes||2 Cup (32 tbs)|
|Low sodium clam juice||1 1⁄2 Cup (24 tbs)|
|Defatted reduced sodium chicken broth||1 Cup (16 tbs)|
|No salt added tomato sauce||2⁄3 Cup (10.67 tbs)|
|Mussels||12 , scrubbed and beards removed|
|Clams||12 , scrubbed|
|Shrimp||12 Large, peeled and deveined|
|Basil||1⁄2 Cup (8 tbs), chopped|
|Fresh oregano||1⁄4 Cup (4 tbs)|
|Red pepper flakes||1⁄2 Teaspoon|
Warm the oil in a large no-stick skillet over medium heat.
Add the onions and garlic.
Cook, stirring often, for 5 minutes, or until the onions are soft.
Stir in the tomatoes.
Cook over medium-high heat for 2 minutes.
Stir in the clam juice, broth, and tomato sauce.
Bring to a boil.
Reduce the heat to medium, cover, and simmer for 5 minutes.
Cook the linguine in a large pot of boiling water according to the package directions.
Stir the mussels, clams, shrimp, basil, oregano, salt, and red-pepper flakes (if using) into the sauce mixture.
Cover and simmer, stirring occasionally, for 5 minutes, or until the mussels and clams open and the shrimp is opaque.
Discard any unopened mussels and clams.
Add the linguine and stir well.