Restaurant Recipes
Buca di Beppo Linguine Frutti di Mare
Ingredients
- 16 ounces marinara sauce
- 16 ounces clam sauce
- 20 ounces mussels
- 8 ounces squid, cleaned
- 3 ounces chopped garlic
- 2 ounces olive oil
- 2 1/2 pounds linguini
Instructions
- Heat olive oil in a large sauté pan.
- Add chopped garlic and sauté until garlic starts to brown.
- Add squid and mussels and sauté for 2 minutes.
- Add clam sauce and marinara. Sauté until mussels open.
- Remove mussels and set aside.
- Reduce the sauce by half.
- Toss cooked pasta in with the sauce and mound onto a large plate.
- Place mussels around the outside of the pasta.
- Garnish with lemon wedges and serve to impressed guests.