This dish is a real show stopper and great when serving a crowd, which I often do! It’s so simple and everyone will think you worked so hard…I promise! As my husband Larry says “it’s restaurant worthy!” I hope you think the same!
1 lb. whole wheat linguini
1 lb. jumbo shrimp, cleaned, deveined, tail off
3/4 lb. calamari cut in rings (I ask for no tentacles as I am not a fan)
1 lb. clams in shell
1 lb. baby clams (vongole) in shell
3 tablespoons olive oil
3 cloves minced garlic
1 shallot, chopped
1 teaspoon paprika
1 lemon, juiced
1/2 cup white wine (whatever you have)
1/2 cup chicken broth (you can use all broth or all wine or a combination of the 2)
salt & pepper to taste
pinch of chili flakes or to taste (optional of course)
3 tablespoons fresh parsley, chopped
Heat a large pot of salted water until it boils. Add pasta and cook for 2 minutes less than package instructs (I like pasta al dente).
In the meantime, heat oil in large skillet over medium heat.
Add shallots, sauté for a minute, add garlic and sauté for another minute.
Add wine and broth, salt, pepper, chili flakes, paprika and increase heat to medium high. Bring to a boil.
Add seafood, cover, reduce heat and simmer for about 8 minutes, stirring intermittenly until clam shells open and shrimp is pink. Squeeze with lemon juice.
Place pasta in large serving dish or bowl. Pour the seafood over pasta and sprinkle with fresh parsley.