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Ingredients

1 ½ (16 ounce) packages linguine pasta 1 cup olive oil, or as needed 1 teaspoon Italian seasoning 1 clove garlic, minced, or more to taste 1 (2 ounce) can anchovy fillets packed in olive oil, drained 1 (14.5 ounce) can crushed tomatoes 1 ½ pounds clams in shell, scrubbed ⅓ pound medium shrimp, peeled and deveined, tails left on ⅓ pound bay scallops ½ pound squid - tentacles and tubes, cleaned and cut into rings salt to taste ground black pepper 1 teaspoon Italian seasoning 1 lemon, cut into wedges 1 tablespoon grated Manchego cheese 1 tablespoon julienned fresh basil leaves

Nutrition Info

969.1 calories carbohydrate: 92.6 g cholesterol: 120.1 mg fat: 41.7 g fiber: 7.2 g protein: 55.4 g saturatedFat: 5.8 g servingSize: - sodium: 600.7 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies, cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes, increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

6 servings

Awesome seafood linguine that's relatively quick and easy.