*  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
--------  ------------  --------------------------------
  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.