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Recipe for linguine with seafood

Sally Pasley Vargas for The Boston Globe/Sally Pasley Vargas

Serves 4

Salt and pepper, to taste
1pound linguine
1cup cooked seafood broth
1can (14 ounces) diced
tomatoes
6cooked clams, shells
removed
6cooked mussels, shells removed
1cup cooked scallops and fish
2tablespoons chopped fresh parsley
6garlic croutons, coarsely crushed with a rolling pin
Olive oil (for serving)

1. Bring a large pot of salted water to a boil. Add the linguine, and cook, stirring once or twice, for 9 minutes, or until al dente.

2. Meanwhile, in a large skillet over medium heat, bring the broth and tomatoes to a boil. Drain the pasta and add it to the skillet. Toss and cook for 1 minute so the pasta absorbs the sauce. Stir in the clams, mussels, scallops, and fish. Heat for 1 minute, or until hot.

3. Divide the pasta among 4 plates. Sprinkle with parsley, pepper, and crushed croutons. Drizzle with olive oil.

Sally Pasley Vargas

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