Who desires store-bought, fried junk food? These corn chips are spicy, toasty, and crunchy. Try them as nachos, with salsa, or with guacamole.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ (16 ounce) packages linguine pasta
- 1 cup olive oil, or as needed
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced, or more to taste
- 1 (2 ounce) can anchovy fillets packed in olive oil, drained
- 1 (14.5 ounce) can crushed tomatoes
- 1 ½ pounds clams in shell, scrubbed
- ⅓ pound medium shrimp, peeled and deveined, tails left on
- ⅓ pound bay scallops
- ½ pound squid – tentacles and tubes, cleaned and cut into rings
- salt to taste
- ground black pepper
- 1 teaspoon Italian seasoning
- 1 lemon, cut into wedges
- 1 tablespoon grated Manchego cheese
- 1 tablespoon julienned fresh basil leaves
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
- Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.
- The key is to keep the temperature low on the pan to keep the seafood from overcooking and becoming tough.
Nutrition Facts
| Calories | 969 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 7 g |
| Protein | 55 g |
| Saturated Fat | 6 g |
| Sodium | 601 mg |
| Sugars | 0 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I added basil pesto to the garlic and used anchovy paste along with tomato paste, then deglazed the pan with a little red wine before adding crushed tomatoes. I always add a small sprinkle of sugar to any tomato based dish to avoid heartburn too. Served with crunchy bread smeared with basil pesto and Parmesan cheese over all. Skipped the lemon wedge garnish since I didn’t have any on hand. Will make again!
I had a Fresh Octopus Stern and a can of Anchovies in the fridge and was craving pasta so I whipped this up in a jiffy. I added about a quarter cup of White Wine and some Red Pepper Flakes (love me some heat!!!) It was DELISH! While I had some Clams and Shrimp in the freezer, I wanted to use my fresh Stern. Next time I will make the whole shibang…WHICH WILL BE SOON! Great Recipe! Thanks!!!
I added some white wine to the sauce and some extra tomatoes to the mix and it was great!
This sounds delicious. I have anchovies in the fridge I need to do something with and I’d love to give this recipe a try!
I love the versatility of this recipe. I like adding some red pepper flakes for a little spice too. Yum!