QUICK TIP
You can swap out different seafood depending on what is fresh and available in your area. Just follow all the same steps, and make it your own.Equipment Needed
Large pot and lid, knife and chopping board, pasta strainer, clean kitchen scouring pad, slotted spoon, measuring cups and spoons
Instructions
Scrub the mussels and clams under cold running water with a clean scouring pad. Set aside. Chop crab leg into 8 pieces. Pat the scallops dry with a paper towel and prep the ingredients.
Cook linguine according to package instructions and set aside.
In a medium-sized pot over medium-high heat, add the olive oil and let it heat.
Now add the scallops and season them with salt and pepper. Let cook 2 minutes then flip. They should be golden brown on one side. Cook 1 more minute then remove with tongs and set aside.
Add the garlic cloves and chili flakes to the hot oil.
Stir for 30 seconds then add the mussels and clams.
Sauté for 3-4 minutes then add the white wine, chopped parsley, and chopped basil. Stir well and cook 2 more minutes. Remove mussels and clams with a slotted spoon and set aside.
Add the raw baby shrimps to the pan, and poach in the remaining liquid.
When almost done (about a minute) add the pieces of crab leg and tomato sauce. Now add the mussels, clams, and scallops back in and simmer all the seafood in the tomato sauce for 5 minutes.
Add the cooked linguine to the sauce and stir well to combine with the sauce, and bring the pasta back up to temperature.
Once hot, divide the pasta and sauce into two plates, and top with the seafood. Garnish with fresh parsley and enjoy immediately.
