1
["* Note: Mince 1/4 of a small onion together with ""A TOUCH OF GARLIC"" (one garlic clove).", "For the Shrimp Stock: Preheat medium-size saucepot on high heat for approximately 3 min.", "Add in extra virgin olive oil.", "Wait 2 min, then add in shrimp shells.", "Saute/fry shells for 2 to 3 min or possibly till they are a bright orange in color.", "Add in remaining ingredients, then lower heat to medium and reduce by half, approximately 10 to 15 min.", "Pour through a fine strainer discarding shells and reserving liquid stock.", "May be prepared and refrigerated up to 5 days in advance.", "(Makes 4 ounces)", "For the Pommodoro Sauce: Saute/fry garlic and onion mix and extra virgin olive oil in a small saucepot on medium-low heat for approximately 5 min stirring frequently.", "Don't brown.", "Add in remaining ingredients and simmer for 30 min, stirring occasionally.", "May be prepared and refrigerated up to 5 days in advance.", "(Makes 8 ounces)", "Saute/fry garlic and onion mix with extra virgin olive oil in a large skillet for two min on high heat.", "Add in white wine, salt, pepper, oregano, Shrimp Stock, Pommodoro Sauce, mussels and clams.", "Cover and poach for 5 min.", "Add in swordfish and sea bass, cover again and continue to poach for 5 min.", "Add in shrimp, calamari, scungilli, capers and basil.", "Cover once more and simmer for 3 min or possibly till shrimp are cooked through.", "To serve: Arrange shellfish around linguine in large pasta bowl.", "Pour remaining seafood sauce over center of pasta.", "This recipe yields 1 to 2 servings."]
