This is one of my favorite recipes. It has several variations and you can really cook it several different ways. Let's start with the basics and then we can improve on it from there.
Here is a list of what you will need:
- � 1 lb of Linguine
- � 5 medium cloves of Garlic (chopped)
- � 1/2 cup of Extra Virgin Olive Oil
- � 1 lb of Tomatoes (Juicy ones!) (diced)
- � 1 or more Hot Peppers (to your own taste) (minced)
- � 3/4 cup of Fresh Basil (cut into strips lengthwise)
- � Various Seafood including small Clams, Shrimp, Calamari, Octopus, Lobster Meat and any other type of shellfish or mollusk you may like. Muscles perhaps.
At a minimum I recommend using Clams (the smaller, the tastier and they are more tender), Shrimp, Calamari and Mussels.
Here is what you do!
~~ First step: Pour the Olive Oil into a pan and add the Chopped Garlic and Minced Hot Peppers. Heat this over a medium low heat and let the Garlic begin to sizzle. It cooks quickly! You want it to start turning brown, but don't let it burn!
~~ Next: Add the Tomatoes to the Olive Oil and Garlic. Be careful! If your Oil is too hot the tomatoes will cause the oil to pop and splatter. Cook this for about 15 minutes.
~~ Now: Add the Seafood. Add the Clams shell and all. Be sure the Calamari have been cleaned. Also the Octopus if you use it. Otherwise you will have an excessive amount of 'ink' in your mixture.
You want to use the freshest Seafood possible. Hopefully you can find fresh, live clams. The juices help add the proper flavor to this delicious dish. O.K. After you have added the Seafood, cook the mixture for another 10 - 15 minutes making sure that all of your Seafood is completely cooked. When the shells of the fresh clams open, they are done!
~~ Last step: Add the Fresh Basil strips. If you can't get fresh Basil you may substitute dried Basil. Obviously I recommend using it fresh whenever possible.
The Pasta!
When you have added your tomatoes you should begin to boil water in another pot for about 1 to 1 1/2 lb. of Linguine. Be sure your water is salted! When the water is boiling and you have added your seafood to the above mixture, put the Linguine in the boiling water. Cook the Linguine for only about 8 minutes, or until it is al-dente. Please don't let it get soft!
Once the Linguine is finished, dish it out on a plate and place the sauce over the Linguine. Be sure to add plenty of the juice to your plate.
That will hold a lot of the fresh flavor! Add Salt and Pepper as you desire.
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