Outer Banks Seafood Pasta

1. 1

   In a large pan or pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic until fragrant. Remove garlic from pan. Add tuna and sear on all sides. Remove tuna from pan to a reserve bowl. Repeat for the lobster tail, shrimp and sea scallops. Add more olive oil and garlic as needed.

2. 2

   In the same pan or pot, heat olive oil on medium high heat. Add onion and garlic. Saute until onion is golden. Add the clam juice and red wine. Break up any brown bits that may be in the bottom of the pan. Add the canned tomatoes by breaking up the tomatoes and adding some of the tomato sauce. Reserve the rest if it is needed later on. Add the tomato paste, marjoram, oregano, basil and sugar. Let the sauce come to a boil. Reduce the temperature to low and simmer until the sauce thickens, approximately 1 hour. Add more of the tomato sauce from the canned tomatoes if needed.

3. 3

   About 15 to 20 minutes before you are ready to serve, add the clams, mussels, crabmeat and oysters to the sauce. When the shells on the clams and mussels open, add the reserved tuna, lobster tail, shrimp and sea scallops and any juices to the sauce to reheat. (Note: dispose of any shell fish that does not open) Serve over (preferably fresh) pasta.

* Per serving · 4 servings · Values may vary.