Ingredients
- 1 lb fresh Linguine pasta
- 1 1/2 lb Calamari, sliced into rings
- 1 lb Mussels, cleaned and debearded
- 6 Garlic cloves, minced
- 1 Shallot bulb, diced
- 1/4 Parsley bunch, chopped
- 2 Tbsp Cooking oil
- 1 1/2 tsp Anchovy paste (optional)
- 1 Tbsp Capers
- 1 14 oz can Diced tomatoes, drained of liquid
- 8 Tbsp White wine (Use a dry white like a pinot grigio or a sauvignon blanc)
- 1/2 Juice of Lemon
Directions:
If not using fresh pasta, make pasta now and cook al dente and drain. Fresh pasta only takes a minute or two to cook. So getting a boil on the water from the beginning is a good idea either way.
Saute: Over medium-high heat. Add cooking oil and then shallots, garlic, and anchovy paste (if using), and capers to heated oil. Saute for around 2 minutes.
Add wine: Allow to simmer for about 30 seconds and add diced tomatoes, and saute for another 3 to 4 minutes.
Add mussels: to the pan. Cook for around 5 minutes with a covered lid. Open the lid and fold in the calamari, then cook for another 3 to 4 minutes, until squid is cooked through. If it becomes rubbery, you’ve cooked it too long. Midway through squid cooking would be a good time to toss fresh pasta in the water.
Remove pasta: and toss and finish with lemon juice and then add salt and pepper to taste. Garnish with parsley.
