Seafood linguine

Serves 6

  1. 6tb olive oil
  2. 12 cloves garlic
  3. 1lb clams
  4. 1lb mussels
  5. 20oz cherry tomatoes, 10oz halved and 10oz whole
  6. 1 cup parsley
  7. 1tsp thyme
  8. 4 anchovy filets
  9. 1tb chipotle in adobo sauce
  10. 1 cup white wine
  11. 1 cup clam juice
  12. 1lb linguine
  13. 1lb 21-25 count shrimp
  14. 8oz squid
  15. Zest and juice of 1 lemon
  • Cook 4tb oil and garlic for 1 minute. Add clams and cover for 4 minutes. Add mussels and cover for 3-4 minutes. Set shellfish aside, leaving juices.
  • Add whole tomatoes, 1/2 cup parsley and 7-11 and simmer until reduced by a third, about 10 minutes.
  • Meanwhile, cook linguine in a gallon of salted water for 7 minutes and reserve 1/2 cup cooking water.
  • Add pasta to sauce mixture and cook for 2 minutes. Lower heat to med-low, add shrimp and cover for 4 minutes. Add 14-15 and remaining tomatoes and parsley and cover for 2 minutes. Add clams and mussels, take off-heat and rest covered for 2 minutes. Add reserved pasta water as needed, top with remaining olive oil and serve.

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