Ingredients1 h servings 969
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
- Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.
- Cook's Note
- The key is to keep the temperature low on the pan to keep the seafood from overcooking and becoming tough.
Per Serving: 969 calories; 41.7 92.6 55.4 120 601 Full nutrition
ReviewsRead all reviews 5
This sounds delicious. I have anchovies in the fridge I need to do something with and I'd love to give this recipe a try!
I added some white wine to the sauce and some extra tomatoes to the mix and it was great!
I had a Fresh Octopus Stern and a can of Anchovies in the fridge and was craving pasta so I whipped this up in a jiffy. I added about a quarter cup of White Wine and some Red Pepper Flakes (love...
I love the versatility of this recipe. I like adding some red pepper flakes for a little spice too. Yum!