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16 ounces marinara sauce
1/4 cup water
1/4 cup dry red wine
10 littlenecks clams
16 mussels (approximately 1-1/2 pounds)
6 ounces sea scallops
8 jumbo shrimp
6 ounces swordfish, cut into pieces
1 pound of linguini, cooked
1/2 lemon, cut into wedges
In a large pot combine marinara sauce, wine and water. Bring to a simmer, add littlenecks and cook until open (approximately 5 minutes). Add mussels and cook for 2 minutes until open. Add remaining seafood and cook until scallops cook through. Serve over pasta and garnish with fresh lemon.
Serves 2.
Serve with Mount Palomar Castelletto Sangiovese.
Recipe courtesy of Mount Palomar Winery.
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