Ingredients
- 4 large prawns, cleaned, deveined
- 1 sleeve calamari, sliced finely
- 10 mussels, in shell
- 6 clams, in shell
- 1 Tbsp of pesto
- 1 clove garlic, finely sliced
- 1/4 cup white wine
- 1 tsp butter
- 2 leaves fresh basil
- 1 cup tomatoe sauce
- 1/8 cup grapeseed oil
- Linguine, al dente
Directions
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Heat pan with oil.
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Drop in all seafood and toss until shells open.
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Add garlic; when roasted, add wine.
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Reduce 1 minute, then add butter and pesto and toss.
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Add tomatoe sauce and cook.
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Add basil and serve on linguine.