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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


  1. Heat olive oil in a large sauté pan.
  2. Add chopped garlic and sauté until garlic starts to brown.
  3. Add squid and mussels and sauté for 2 minutes.
  4. Add clam sauce and marinara. Sauté until mussels open.
  5. Remove mussels and set aside.
  6. Reduce the sauce by half.
  7. Toss cooked pasta in with the sauce and mound onto a large plate.
  8. Place mussels around the outside of the pasta.
  9. Garnish with lemon wedges and serve to impressed guests.

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