Seafood Medley Linguine With White Clam Sauce

This seafood medley linguine with white clam sauce is bursting with flavors. This dish is adorned by my family and seafood lovers everywhere!

If you love seafood, this is the jackpot of all seafood dishes. There are many other shellfish you can also substitute if some in this recipe you are not a fan of or can get in your respective area. Mussels and clams are always in it to 
dress up the dish, we love those too!



We love scallops, shrimp, crab, lobster just to name a few shellfish. Then in Florida where, seafood is in abundance fresh. 

We can go surf fishing at the beach early in the morning and get a fresh catch if we are lucky. Most of the time my husband will come home with flounder, red fish or snook here in Florida.


I love haddock but that's a Northern fish. I actually had some frozen that I did use in this dish. You can add whatever kind of white fish you like or that's available. I have used wahoo, grouper, mahi and even some salmon.  I love all fish, whether it's strong in taste of mild. Add whatever you prefer.

Author: Claudia Lamascolo    

Seafood Medley Linguine With White Clam Sauce

instructions:

Extra virgin olive oil

3 tablespoons butter

 4 cloves finely minced garlic
1 teaspoon granulated garlic powder

1/2 cup Pinot Grigio Wine
1/2 cup chicken broth 

2 to 3 tablespoons anchovies paste to taste use more if you like

 1/2 teaspoon each oregano, basil, thyme, parsley, garlic powder

salt, pepper, cayenne to taste

1- 8 oz small  bottle clam juice

1- 10 oz can of whole clams with juice
3 tablespoons freshly chopped parsley save 1 tablespoon for pasta
grated cheese for pasta

Optional 1 cup chopped diced plum tomatoes ( add these the last 1/2 hour or cooking.)

1 lb mussels fresh (or frozen to package instructions)

1 lb haddock or any other white fish like cod 

1 lb  large shrimp or any other like scallops, crab, lobster, rock shrimp, calamari rings (you can use a medley of all of these)

(I used all fresh when possible (use frozen fish when not available) 

1 pound of  your favorite pasta (cooked to package instructions) mixed with 2 tablespoon of extra virgin olive oil, parsley reserved, cheese,  salt and pepper to taste and set aside kept warm.

In a large deep fry pan or saucepan,  melt butter, add 1/2 cup olive oil, paste then saute garlic for two minutes. Add clam juice and wine and broth, bring to a boil with granulated garlic and fresh parsley. Add all fish, herbs and cook till shrimps turn pink around  10-12 minutes (add tomatoes if using). Put some pasta on a plate, top with the seafood medley.  Garnish with more grated cheese to your taste. 
NOTE:

Do not use mussels that have not opened fully, those are not to be eaten.