Add Your Recipe
Buca di Beppo Linguine Frutti di Mare
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
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.
Join our Facebook group