* Exported from MasterCook *
Calamari and Shellfish Sauce
Recipe By : Dom Delouise, formatted by Patti Burgess
Serving Size : 1 Preparation Time :0:00
Categories : Christmas Main
Pasta Seafood
Amount Measure Ingredient -- Preparation Method
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18 fresh cherrystone clams, scrubbed
3 pounds mussels, scrubbed and cleaned
1 cup red wine
1 onion, chopped
10 cloves garlic, minced
1/2 cup olive oil
4 28 oz cans ready cut, peeled tomatoes
1 teaspoon oregano
3 teaspoons fresh basil
4 tablespoons parsley
pepper
2 pounds calamari, cleaned and sliced
1 pound large shrimp, cleaned and deveined
red pepper flakes
2 pounds linguine
In a large pot, steam clams and mussels in 1/2c red wine until they open. Discard any that don't open. Set aside and keep warm.
In a large Dutch oven, saute the onion and garlic in the olive oil. Add tomatoes, oregano, basil, parsley, remaining 1/2c red wine, salt and ppers, and simmer about 20 mins. Add the calamari, shrimmp, mussels and clams (with broth) and cook 5 minutes more, or until shrimp are done. Serve over linguine. Add crushed red peper, if desired.
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NOTES : I have made this several times on Christmas Eve...it's a fantastic and simple dish.
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