INGREDIENTS
8 oz uncooked linguine
2 TBSP extra-virgin olive oil, divided
6 oz bay scallops
6 oz medium shrimp
1/2 cup onion, chopped
1/4 to 1/2 tsp crushed red pepper
4 garlic cloves, minced
2 TBSP tomato paste
1 (14.5 ounce) can petite-cut diced tomatoes, drained
1/2 cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
2 TBSP fresh parsley, chopped
1 TBSP fresh basil, thinly sliced
DIRECTIONS
Cook pasta according to package directions, omitting salt.
Heat 1 TBSP of oil in a large nonstick skillet over medium-high heat.
Add scallops and shrimp to pan; cook 3 minutes.
Remove scallop mixture from pan; keep warm.
Heat remaining 1 TBSP of oil in pan.
Add onion, red pepper and garlic; cook 2 minutes.
Add tomato paste and tomatoes; bring to a boil and cook 2 minutes.
Add clam juice; cook 1 minute.
Add clams; cover, reduce heat to medium and cook 4 minutes.
Add mussels; cover and cook until mussels open.
Discard any unopened shells.
Stir in scallop mixture and parsley; cook until heated through.
Serve over pasta.
Sprinkle with basil.
For the Broccoli Rabe
Cook 1 bunch broccoli rabe in boiling water 1 minute; drain well.
Heat 1 TBSP olive oil in a large nonstick skillet over medium-high heat.
Add 3 sliced garlic cloves; saute 1 minute.
Add broccoli rabe and 1/4 tsp salt; cook 1 minute.
Sprinkle with 1 1/2 tsp grated lemon rind.
Serves 4.
