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Linguine with shellfish sauce

Linguine with whellfish sauce

Linguine with whellfish sauce Photo Credit: Tony Jerome

Vegetable oil for sauteing

6 garlic cloves, peeled and chopped

3 (6-ounce) cans tomato paste

Salt and pepper to taste

3 (28-ounce) cans whole tomatoes pureed in blender

6 (3- to 4-ounce) frozen Maine lobster tails, defrosted

2 dozen littleneck clams, cleaned

2 pounds mussels, cleaned 3 pounds linguine

1. Coat a large skillet with oil and place over high heat. Saute garlic until golden. Add tomato paste, salt and pepper. Stir to mix thoroughly. Add 3 tomato-paste cans of water. Stir and bring to simmer. Add pureed tomatoes, bring to boil, and add 1 1/2 tomato cans water. Bring to boil, lower to simmer and cook, uncovered 2 hours, stirring often until sauce has thickened but doesn't stick to the bottom of the pan. (If it does, thin it out with a little water.)

2. Add shellfish to pot and return to simmer. Cook until clams and mussels have opened and lobster tails are hot. Discard any clams or mussels that don't open. Split lobster tails and return to sauce.

3. Cook linguine in plenty of salted boiling water until al dente. Drain, place in large serving bowl and top with fish sauce.

Makes 12 servings.

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