Recipe courtesy of Rocco DiSpirito
Seafood Pasta
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 6 to 8 servings
Ingredients
1 small onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 (28-ounce) can tomato puree
1 (6-ounce) can tomato paste
1 uncooked lobster tail, cut into 1-inch pieces
1 pound jumbo shrimp (about 22/pound), shelled and deveined
1 squid, cleaned and cut into 1-inch pieces
1 tablespoon freshly chopped basil
Pinch red pepper flakes
1 pound cooked linguini
1/4 cup freshly grated Parmigiano-Reggiano
Directions
- In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese.
