Seafood Medley

This "Seafood Medley" is bursting with buttery sauce and fish from the sea.

I love to make a big pot of assorted seafood and pour this delicious sauce it simmers in over a favorite cooked pasta like angel hair or linguine.

If you're more of a mild white fish lover and not shellfish, try adding your favorite like flounder or grouper.

We are lucky here in Florida to be able to surf fish at the beach early in the morning and get a fresh catch on our lucky days to have for dinner.

Whenever you live, you can use any kind of fish in this delicate, fresh seafood sauce.

I love haddock or codfish, but that's a Northern fish, and I try to buy it whenever available here and most of the time it's frozen.

I have used wahoo, grouper, Mahi, and even some salmon, so there's no right or wrong kind to use, just use whatever you prefer!

This dish is great during Lent, Fish Friday, Christmas Eve on any Catholic meatless holiday menu.

Red Clam Sauce Over Linguine

This is a classic recipe and Naples version for clams in red sauce.

What makes this dish so popular with the Neapolitans is the sweetness of the clams and the fact that Naples is home to those fabulous plum tomatoes called San Marzano which is all I use for this dish when fresh isn't available.

Use littleneck clams and use the best tomatoes available.

Of course if you're a white clam sauce lover, do hop over to our delicious White Clam Sauce recipe on this blog site.

Scroll down to our printable recipe card for instructions.