• Post last modified:October 17, 2016
  • Post category:Food
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  • Reading time:2 mins read


  • 2 tablespoons olive oil, divided
  • 6 cloves garlic, finely chopped
  • 2 cups white wine
  • 2 cans San Marzano Whole tomatoes with liquid
  • 1 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1 (16 ounce) package linguine pasta
  • 2 pounds mussels
  • 12 littlenecks
  • 8 ounces bay scallops
  • 3 tablespoon chopped fresh parsley


  1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat.
  2. When the garlic starts to sizzle, add the hot pepper flakes
  3. Crush the tomatoes with a potato masher and add to the pan
  4. Add 1 cup of white wine
  5. Season with salt and red pepper and bring to a boil.
  6. Lower the heat, and simmer for 30 minutes, stirring occasionally.
  7. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  8. In a separate large skillet, heat the remaining 2 tablespoons of olive oil and 1 cup white wine over high heat.
  9. When it comes to a boil, add the mussels and littlenecks. Cook until the shellfish is opened and remove
  10. Sear the scallops in the mixture 2 minutes.
    Add the seafood liquid to the tomato sauce and combine.
  11. In the skillet, add the pasta, shellfish and tomato sauce and heat until sauce start to bubble.
  12. Sprinkle with parsley, red pepper flakes,  and fresh grated parmeggiano regianno.

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