Serves 4 to 6
Slice squid bodies into ½ -inch rings (leave tentacles whole). Slice lobster tail meat into 1-inch cubes. Heat 3 tbsp. extra virgin olive in a large saute pan and add garlic and crushed red pepper. Add squid and saute until just opaque (about 3 minutes). Add white wine and simmer until reduced by half (about 20 minutes). Stir in Organico Bello Tomato Basil pasta sauce, cover, and simmer over low heat for about 40 minutes.
In another large skillet, bring 1/4 of water to a boil. Add clams and mussels, cover, and simmer on medium heat for about 6 minutes (until shells open). Throw out any clams and mussels that don’t open. Drain shellfish into a colander set over a medium sized bowl to catch the juices from the skillet. Strain those juices into the tomato sauce, using a fine sieve. Allow tomato sauce to thicken by simmering, uncovered, for about 10 minutes.
Add squid, scallops, shrimp, and lobster and simmer for 2 to 3 minutes. Add clams and mussels and simmer for another minute. Stir in remaining olive oil and parsley and add salt and pepper to taste.
As sauce simmers, cook linguine al dente, drain and return to pot. Add about one cup of shellfish sauce to the pasta and toss. This will prevent the pasta from sticking. Plate pasta and top with remaining sauce. Top with fresh basil or extra parsley.
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Organico Bello® pasta sauces are delicious and as healthy as nature intended.They rely on the natural merits of their organic ingredients to give them their pure flavor. Now, let's make some Italian Meatballs!
This recipe is loaded with nutrition benefits sure to fit any lifestyle, including organic, gluten-free, vegan, Whole30, Paleo, and Keto!