Italian Seafood Sauce w/ Linguini (In Honor of Good Friday)

SEAFOOD SAUCE w/ pasta
1/2 pound of calamari
1/2 pound sea scallops (baby ones or large ones cut in half)
1/2 pound uncooked medium or large shrimp, peeled and deveined
1/2 pound clams, well-scrubbed
1 pound mussels, well scrubbed
1 cup clam juice
3/4 cup white wine
1/2 cup water
1 1/2 pound linguine
marinara sauce
parsley
hot pepper

Thoroughly wash all the seafood get all sand off -- scrub clams and mussels.

Make your tomato sauce with garlic, olive oil, onion, salt, 1 can of redpack whole tomatoes (blended smooth in the blender) and parsley add clam juice, white wine and water to the sauce -- cook on med. -- low heat.

Steam clams open for a few min. and then put them in the sauce -- strain the juice with cheesecloth or papertowel (to get out sand) and put in sauce too. Add the calamari (cut into rings) to the sauce. Strain off juice of scallops before washing out any possible sand and throw juice and scallops into sauce. Put back on heat and cook for 15 min.

While the sauce is cooking . . . steam mussels for 5 min. and set aside. Strain juice for sand and add the juice to the sauce. Saute the shrimp until pink in butter and chopped parsley and set aside.

When 15 min. has passed in the cooking of the scallops, calamari and clams, turn off heat and add mussels, shrimp and a small amount of red pepper to taste (I think I used 1/4 - 1/2 t.). Cook for 1 more minute just to warm it. If the sauce has gotten too thick (which I don't think it will)- I would add some more clam juice or water to thin it out the right consistency.

Put it with pasta in a large pasta bowl. (You may want to reserve a small amount of sauce in case it gets dry)

enjoy!!

Lavanda -- if you want to make this a "clam sauce" just omit all the fancy seafood and add a can or 2 of clams.