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Yield: 4 to 6 servings
Ingredients:
2 tablespoons, plus 1 1/4 teaspoons salt, divided
1 pound linguine
6 tablespoons extra-virgin olive oil, divided
3 small anchovy filets
2 cloves garlic, minced
1 bay leaf
1 teaspoon crushed red pepper flakes
12 littleneck clams, scrubbed
1/2 pound mussels, scrubbed and de-bearded
3/4 pound medium shrimp, peeled and deveined
1/2 pound calamari, bodies diced into rings, with the tentacles
3 cups Basic Marinara Sauce
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional
Method:
Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and drop in pasta. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set
aside.
As the pasta cooks, set a large saute pan over medium-high heat and add the remaining olive oil. Once hot add the anchovy filets, garlic, bay leaf, crushed red pepper flakes. Cook until anchovies start to dissolve. Add the clams and the mussels, let cook for about 3 to 5 minutes. Add the shrimp and calamari to the pan. Cover and let cook for an additional 3 minutes.
Uncover the pan and add 4 cups Basic Marinara Sauce. Cover and continue to simmer for another 5 to 10 minutes or until the clams and mussels have opened and the shrimp are cooked through.
To serve, remove half of the seafood from the saute pan to a serving dish. Add the cooked pasta to the remaining sauce in the pan. Toss the pasta with the sauce until well coated and heated through. Transfer the pasta to the serving dish with the seafood.
Garnish the pasta with the chopped parsley and cheese and serve.
This recipe was featured in the Lighter Side of Italy Episode of Emeril Green.
More Seafood:
Emeril's Seafood Paella
Emeril's Teriyaki Salmon
Emeril's Shrimp Ceviche
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