Frutti di Mare and Linguine

1. 1

   Prepare the pasta and sauce as directed in the master recipe, #126, omitting the capers and olives and using 1 large can of crushed tomatoes rather than a mix of crushed and diced.

2. 2

   Toss the shrimp with the crab meat and the lemon zest and juice.

3. 3

   Season with salt, then add the whole mixture to the sauce in an even layer.

4. 4

   Arrange the mussels in the pan.

5. 5

   Cover the pot and cook for 5 to 6 minutes, or until the shrimp are pink and firm and the mussels are open.

6. 6

   Discard any unopened mussels.

7. 7

   Toss the sauce, adding the parsley and chives.

8. 8

   Drain the linguine well, then add the hot pasta to the skillet and toss with the seafood to combine.

9. 9

   Adjust the seasoning.

10. 10

    Turn off the heat and let sit for a minute or two for the pasta to soak up a little sauce.

11. 11

    Pile the pasta onto plates and garnish with shredded or torn fresh basil, then serve.

* Per serving · 4 servings · Values may vary.