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Credit: Costanzo Astarita, Executive Chef/Owner, Baraonda, Atlanta
The National Culinary Review, January 2014
½ cup virgin olive oil, divided
3 garlic cloves, cleaned, halved
¼ t. crushed red pepper
1 (28 oz.) can Italian cherry tomatoes
1 bottle clam juice, divided
4 T. finely chopped parsley, divided
Salt and pepper, to taste
16 (21/25) shrimp, peeled, deveined
16 fresh littleneck clams
1/3 cup dry white wine
12 oz. calamari rings/tentacles
12 PEI mussels, scrubbed, beard removed
8 oz. linguine
1. Put 10-inch frying pan on medium-high heat. Add ¼ cup olive oil. Add garlic and red pepper; cook until
garlic is golden. Turn heat to high; add tomatoes. Cook until reduced by half, crushing tomatoes. Turn heat to low; add ½ cup clam juice, 2 T. parsley, and salt and pepper. Continue cooking sauce on low, adding more clam juice, if necessary. Reserve.
2. Cook linguine. Reserve.
3. Put 12-inch straight-sided sauté pan on medium heat; add remaining olive oil. When oil is hot, add shrimp; sear on both sides. Cook shrimp about 50%; remove. Reserve.
4. Using same pan, lower heat. Add clams; as they open, remove. Reserve.
5. Deglaze pan with white wine. Add sauce and shrimp. Add calamari and mussels. When mussels open, add clams.
6. Toss linguine with sauce. Finish with remaining parsley.
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