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1
Lets start with the sauce, which I cooked the night before this way I could throw this meal together quickly on a weeknight. In a large pot, over medium heat, add a few Tbsp of olive oil, the onion, red pepper flakes (i forgot so added them with the canned tomatoes) and about 5 cloves worth of garlic. Saute until softened.
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2
Add in the canned tomatoes, season with salt and pepper and simmer for 2 hours.
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3
Go ahead and cook the pasta to al dente, drain and toss with a little bit of olive oil to prevent sticking. Now for the wonderful seafood! In a large saute pan, over medium low heat, add a couple Tbsp olive oil and saute the remaining garlic.
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4
Pat all the seafood dry with a paper towel and lightly season with salt and pepper.
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5
Like I mentioned, my scallops were HUGE so I started with them Cook on one side for 5 minutes. When its time to turn to the other side, do so and add in the colossal shrimp.
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6
Again, cook 5 minutes then flip the shrimp. Add in the smaller shrimp and the calamari. Cook another 5 minutes. Add the mussels and clams and enough sauce to just cover the seafood. Allow to simmer on low for another 10 minutes until the clams and mussels open up (if there are any that don't open then they may need to be cooked a little longer or they are no good-toss them!).
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7
In a nice giant pasta serving bowl add the pasta, seafood and enough sauce to coat the pasta. Sprinkle with some fresh chopped parsley and ENJOY!
