[cooked-sharing]
Some dishes just taste better when the weather gets warmer, and this delicious Linguine Mare is no exception. Transport yourself to the Mediterranean with this simple but flavourful dish and either try it at home, or on the menu at Borgo Antico this spring.
Linguine Mare
Recipe courtesy of Borgo Antico Cucina Bar, Oakville. Visit them at borgoantico.ca or call 905.845.6565
Ingredients
- 20 cherry tomatoes
- 4 garlic clove minced
- 32 clams
- 32 mussels
- 4 calamari tubes
- 12 large tiger shrimps
- 4 crab claws
- 8 oz gavi di gavi white wine
- 4 cups San Marzano tomato sauce
- 1 pack of fresh or dry linguine
Instructions
- In a large pan, roast the garlic in extra virgin olive oil.
- Add the clams, the mussels and the calamari.
- Wait until the shells are open and then add the crab and shrimps.
- Sauté everything with the white wine and when evaporated add the tomato sauce.
- Sprinkle with some fresh parsley and serve with freshly cooked linguine immediately.