Bring a large pot of salted water to a boil. Add linguini and cook according to the package directions or until al dente, about 10 minutes. Drain. Set aside.
In a large skillet over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute scallops, 2 minutes on each side, remove and set aside. Saute shrimp, 1 minute on each side, remove and place on the side. In the same skillet saute onions, garlic, mussels, and clams stirring constantly for 3 minutes. Add white wine and reduce for 1 minute. Remove and discard any shellfish that do not open. Add the can of fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock, and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes. Add linguini and grated cheese and tossing mixture until coated with sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef George Kavourakis at Broadway Diner in Baltimore, MD
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