Shall-la-la-la-la-la-la-la-la la Ti Da! Seafood Arrabiata! Now folks, this is not for the chef who is weak of heart, oh no, it is for one of courage, enduring fortitude, and a bottomless hunger. PK is that chef... well, he's 1/3rd of that chef has he always brings an appetite when he steps into La Cocina Berard!
Ingredients:
8ish oz. uncooked linguine
2ish tbsp extra virgin oil oil
10 bay scallops
1/2 chopped onion
1/4 tsp red pepper
3 cloves garlic
2 tbsp tomato paste
1 can petite cut diced potatoes, drained
1 can of clams with juice (Pk wants me to emphasize "tuna can size")
12 littleneck clam
12 mussels
2 tbsp fresh parsley
Directions:
Clean both mussels and clams and debeard mussel. Let clams, mussels, and scallops sit out covered at room temperature. This will help to have everything cook evenly.
In a large saute pan, saute olive oil, onions, garlic, tomatoes, tomato paste, clams w/ juice and red pepper flakes.
In a sauce pan, begin to boil water with a dash of pepper, salt, and olive oil for flavoring. Then add the linguine and cook al dente.
Now, add littleneck clams, mussels, and scallops to the saute pan. Cook until clams and mussels open up. (mussels will open before clams).
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