Serves 4
Salt and pepper, to taste | |
---|---|
1 | pound linguine |
1 | cup cooked seafood broth |
1 | can (14 ounces) diced tomatoes |
6 | cooked clams, shells removed |
6 | cooked mussels, shells removed |
1 | cup cooked scallops and fish |
2 | tablespoons chopped fresh parsley |
6 | garlic 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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