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1
Combine all in mini food processor and chop until fine (not paste).
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2
Heat 1/2 cup olive oil in stock pot.
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3
Add in garlic/basil mixture and heat (do not let garlic burn).
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4
Add in juice from 2 lemons (or 1/3 cup of lemon juice), 1 tbs of Mrs.
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5
Dash spicy seasoning, 2 tbs butter, 1 tsp salt, good amount of black pepper, 1 tbs of oregano, and 1 tbs of red pepper flakes*, heat on high heat until bubbling.
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6
Stir in 1 cup of white wine and bring to boil, allow to reduce slightly.
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7
Stir in 1 can of crushed tomatoes and let cook for 10 minutes.
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8
Stir in 1 large can (29 oz) of chopped clams (drained-leaving some clam juice), heat to bubbling.
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9
When boiling, add in 4 lbs of cleaned mussels, cover and allow mussels to steam open.
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10
Just before serving, stir 1/4 cup parsley, thoroughly stir and heat through.
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11
Serve over linguini.
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12
For variation, toast 1-2 cups of bread crumbs, and sprinkle over pot right before serving (do not serve with pasta, since sauce will be absorbed by breadcrumbs).
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13
*Heat (spice) can be adjusted with less red pepper flakes, need at least 1/2-1 tsp, to max of 1 tbs.
