Calamari & Shellfish Sauce

Our family goes mad for this recipe! It makes any evening seem like Christmas Eve, even when you make it in September.

18 fresh cherrystone clams, scrubbed
3 pounds mussels, scrubbed and beards removed
1 cup red wine
1 onion, chopped
8-10 garlic cloves, minced
½ cup olive oil
4 28oz. cans ready-cut, peeled tomatoes
1 teaspoon oregano
3 teaspoons fresh basil
3-4 tablespoons parsley
salt and pepper to taste
2 pounds calamari (squid), cleaned and sliced
1 pound large shrimp, cleaned and deveined
red pepper flakes (optional)
2 pounds linguini

In a large pot, steam clams and mussels in ½ cup red wine until they open. Discard any that don't open. Set aside the keep warm.

In a large Dutch oven, sauté the onion and garlic in the olive oil. Add tomatoes, oregano, basil, parsley, remaining ½ cup red wine, salt and pepper, and simmer about 20 minutes. Add the calamari, shrimp, mussels, and clams (with broth) and cook 5 minutes more, or until shrimp are done. Serve over linguine. Add crushed red pepper, if desired.

This is quick, easy and delicious once ingredients are assembled.

Serves 8-10

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