SEAFOOD MARINARA

from Richard Sterban of the Oak Ridge Boys and his wife Donna

Recipe

Ingredients:	1 pkg linguini noodles Olive oil fresh or dried oregano to taste fresh or dried basil to taste 3 TBS minced garlic 2 tsp dried parsley 2 boxes, Pomi strained tomatoes (or two 15 oz cans of crushed tomatoes or tomato puree) 1 can Italian seasoned diced tomatoes crushed red pepper flakes to taste dry white wine, to taste 24 medium shrimp, peeled and deveined 12 steamer clams 12 mussels salt and pepper to taste

Directions:	1. Cook noodles according to package directions. 2. Meanwhile, pour olive oil to cover the bottom of a large skillet over medium high heat. Add oregano and basil, sauté until aromatic. 3. Add garlic, being careful not to burn it. (Burnt garlic lends a bitter taste to sauces.) 4. Add parsley, strained or pureed tomatoes and canned Italian tomatoes. Mix well to blend flavors. 5. Add crushed red pepper flakes and dry white wine to taste. (We added about half a bottle). 6. Add salt and pepper to taste. Let simmer for 10 minutes or so. 7. Add shrimp, stirring and folding until shrimp are pink and cooked through. 8. Add steamer clams and mussels. Cover and simmer for about 15 minutes. Sauce is done when clams are all open. Discard any clams that have not opened. 9. Drain pasta and serve sauce over pasta. Serve with red or white wine of your choice.

Ingredients:

1 pkg linguini noodles
Olive oil
fresh or dried oregano to taste
fresh or dried basil to taste
3 TBS minced garlic
2 tsp dried parsley
2 boxes, Pomi strained tomatoes (or two 15 oz cans of crushed tomatoes or tomato puree)
1 can Italian seasoned diced tomatoes
crushed red pepper flakes to taste
dry white wine, to taste
24 medium shrimp, peeled and deveined
12 steamer clams
12 mussels
salt and pepper to taste

Directions:

1. Cook noodles according to package directions.

2. Meanwhile, pour olive oil to cover the bottom of a large skillet over medium high heat. Add oregano and basil, sauté until aromatic.

3. Add garlic, being careful not to burn it. (Burnt garlic lends a bitter taste to sauces.)

4. Add parsley, strained or pureed tomatoes and canned Italian tomatoes. Mix well to blend flavors.

5. Add crushed red pepper flakes and dry white wine to taste. (We added about half a bottle).

6. Add salt and pepper to taste. Let simmer for 10 minutes or so.

7. Add shrimp, stirring and folding until shrimp are pink and cooked through.

8. Add steamer clams and mussels. Cover and simmer for about 15 minutes. Sauce is done when clams are all open. Discard any clams that have not opened.

9. Drain pasta and serve sauce over pasta.

Serve with red or white wine of your choice.