Scoglio (Seafood Pasta)

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   MAKE SAUCE:

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   Heat oil in a saucepan over medium heat. Add garlic to oil and cook, stirring, until golden brown. While garlic browns, pour tomatoes into a bowl; break them up using clean hands. Once garlic is browned, add tomatoes and their juices. Add salt and pepper (and oregano if using).

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   Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. The sauce should be a rich red color. If it turns brick red, it's too thick.

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   MAKE PASTA:

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   Cook pasta according to package directions. Drain, reserving 1 cup cooking water.

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   Heat 2 tablespoons oil in a large skillet. Season scallops with salt and pepper; cook over medium high heat, about 2-3 minutes per side, until golden brown on each side. Remove and

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   set aside.

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   In the same pan, cook shrimp until they

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   just turn pink, about 1-2 minutes. Remove and

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    set aside.

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    Add reserved pasta water to pan along with oregano and thyme. Simmer for 10 minutes to create a fish broth, scraping the bottom of the pan with a spatula to release the caramelized bits left over from sauteing into the broth.

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    Once the broth is ready, add mussels with remaining 2 teaspoons oil and cover. Cook 2-3 minutes, removing mussels as soon as they open. Set aside. Repeat with the clams, cooking about 4 minutes. Remove and set aside.

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    Strain the remaining fish broth through a sieve and return to the same pan. Add wine and simmer over medium heat, 2-3 minutes, to burn off the alcohol. Add scallops back to the pan. Then add 1/2 cup pomodoro sauce. Add shrimp and a little more pomodoro sauce. Add pasta to the saucepan, stirring to coat with pomodoro sauce. Simmer 2-3 minutes and fold clams and mussels into the pasta. Serve immediately.

No additional tips available.