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Linguine Mare Chiaro Print Email


1/2 Cup plus 1/3 cup olive oil
4 Garlic cloves, smashed
18 Small, fresh clams, well rinsed
18 Mussels, well rinsed and de-bearded
3 Cups canned whole tomatoes, cut lengthwise into strips
6 Fresh medium basil leaves, torn into small pieces
18 Large shrimp, peeled and deveined
18 Large scallops
1/4 Cup chopped fresh Italian parsley
6 Teaspoons sea salt
1/4 Teaspoon freshly ground pepper
1 Cup dry white wine
1 Pound dry linguine
2 Tablespoons extra virgin olive oil

Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat. Add 3 of the garlic cloves and cook 2-3 minutes. Add the clams and mussels in their shells. Cover and cook until the shells open, 2-3 minutes. Transfer to a bowl. Strain the cooking liquid and reserve in a separate bowl. Wipe out the pan and return to the stove.

Add 1/3 cup of the olive oil and heat over high heat. Add the remaining garlic clove. Cook 1 minute. Add the tomatoes and basil and cook 3-5 minutes. Add the reserved liquid from the clams and mussels. Bring the mixture to a boil. Reduce the heat and simmer for 25 minutes.

Meanwhile, heat the remaining 1/4 cup of olive oil in a large sauté pan over medium-high heat. Add the shrimp, scallops, half of the parsley, 1 teaspoon of the salt and the pepper. Cook 1-2 minutes. Add the wine and cook 1 minute. Remove the shrimp and scallops.
Cook the remaining liquid until the wine is reduced by half; about 2 minutes.

Bring 5 quarts of water and the remaining 5 teaspoons of salt to a boil in a large stockpot over high heat. Add the pasta and cook until tender. Transfer to a colander to drain.

Add the clams, mussels, shrimp and scallops to the tomato sauce, reserving about 6 of each for a garnish. Add the pasta to the tomato sauce and toss to coat well. Transfer to a platter and arrange the reserved seafood around the edges of the pasta. Drizzle with the extra-virgin olive oil and sprinkle with the remaining parsley.

Il Fornaio Cucina Italiana
1265 Battery Street, San Francisco, 415 986 0100

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