Pasta Alla Pescatore

Ingredients

• 4 tablespoons olive oil
• 12 clams, scrubbed
• 1 tablespoon garlic, chopped
• 2 tablespoons chopped onions
• 1 cup fresh diced tomato
• 1/2 cup white wine
• 2 cups fish stock (may substitute chicken stock)
• 12 sea scallops
• 28 mussels, washed and debearded
• 12 large shrimp, cleaned, peeled and deveined
• 2 cups marinara sauce
• 1/2 lb fresh squid, cleaned and cut
• 1 lb angel hair pasta
• 2 ounces cold butter, cut into pieces
• 1/4 cup chopped mixed herbs (parsley, basil, thyme)

Directions

1. 1

   In hot pan, heat oil.

2. 2

   Add clams, garlic and onion and saute for approximately 3 minutes.

3. 3

   Add tomatoes, white wine, and fish stock and cook until clams open.

4. 4

   Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes.

5. 5

   Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.

6. 6

   Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.

7. 7

   Arrange seafood around plate.

8. 8

   Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.