CALAMARI AND SHELLFISH SAUCE

2 lb linguine
3 lb mussels, scrubbed and beards removed
18 fresh cherry stone clams, scrubbed
1 cup red wine, divided use
1 onion, chopped
10 garlic cloves, minced
1/2 cup olive oil
4 (28 oz.) can tomatoes, ready cut, peeled
3 tbsp chopped fresh parsley
3 tsp chopped fresh basil
1 tsp oregano
salt and pepper to taste
2 lb calamari (squid), cleaned and sliced*
1 lb large shrimp, cleaned and deveined
red pepper flakes (optional)

Cook linguine according to package directions. Drain and keep warm.

Steam mussels and clams in 1/2 cup red wine until they open. Discard any that don't open. Set aside and keep warm.

In a large Dutch oven, saute the onion and garlic in the olive oil.

Add tomatoes, parsley, basil, oregano, remaining 1/2 cup wine, pinch of salt, and pepper; simmer about 20 minutes.

Add the calamari, shrimp, mussels, and clams (with broth) and cook 5 minutes more or until shrimp are done. Serve over linguine. Add crushed red pepper, if desired.

*To clean and prepare calamari:
Remove eyes, ink sac, and internal guill. Cut into rings and cut tentacles into pieces. Drop in boiling water in which you have placed a small piece of carrot, some onion, celery, and 1/2 cup of white wine. Boil for 3 minutes until the calamari are plump, white, and tender. Drain in colander.

Servings: 8 to 10
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