Pasta with seafood

Yield: 8 Servings

Measure Ingredient
½ pounds Baccala (dried salt cod); cut in
\N \N Rinsed and soaked; * see note 1
3 \N Garlic cloves; peeled and sliced
½ cup Olive oil
1 cup Dry white wine
6 cups Italian Tomato Sauce; * see note 2
¾ pounds Littleneck or cherrystone clams; *
¾ pounds Mussels - beards removed; rinsed
½ pounds Crab claws
½ pounds Fresh cod
½ pounds Medium shrimp; peeled
½ pounds Squid; cleaned and
\N \N Cut into 1/2-inch rings
2 pounds Penne or linguine pasta


* Note 1: Rinse the baccala several times and soak it in plenty of cold water for a minimum of 12 hours. Change the water a few times during the soaking process. Drain well. The cod is ready to use. * Note 2: See the recipe for "Italian Tomato Sauce" which is included in this collection. * Note 3: Rinse and drain the clams, being sure they are closed tight and none are filled with mud. Bring a large pot of water to a boil to cook the pasta. In another large pot saute the garlic in the olive oil for 1 minute. Add the wine and tomato sauce. Simmer gently, covered, for 5 minutes.

Stir in the baccala, clams, mussels, crab claws and the fresh cod. Cover and simmer until the clams and mussels just begin to open. Add the shrimp and squid and simmer about 2 minutes until the shrimp turn pink and are barely cooked through. At the same time cook the pasta in the boiling water with a pinch of salt until al dente. When the pasta is cooked and the seafood is done drain the pasta well and place on a large platter. Discard any shellfish with unopened shells. Pour the cooked seafood and the sauce over the pasta. This recipe serves 8 to 10 as a main course. Comments: Leave it to the Italians to develop a truly delicious seafood pasta. This dish is made with seven different types of seafood! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-07-1992 issue - The Springfield Union-News Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 08-27-1995 Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss <ldgoss@...>

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