Free Recipe

Serves 4

Ingredients

• ¼ cup extra virgin olive oil
• 6 ounces (175 g) medium shrimp (21/25 count), peeled to tail and de-veined
• 4 ounces (115 g) medium scallops
• 4 ounces (115 g) calamari, bodies and tentacles
• 4 cloves garlic, medium chopped
• ¼ cup sun-dried tomatoes packed in olive oil (reserve 2 tablespoons of the oil), cut tomatoes in julienne
• ¼ cup seeded pitted Calamata olives, cut julienne
• ½ cup tomatoes, peeled, seeded and chopped
• 4 ounces (115 g) crabmeat, cleaned of shell
• 1 pound (450 g) linguine fini or capellini
• 1 tablespoon butter, softened
• Large pinch torn fresh basil leaves
• ¼ cup whole Italian parsley leaves, for garnish
• Salt and pepper to taste

Method

Heat olive oil in a large sauté pan over medium-high heat. Season shrimp and scallops with salt and pepper and add to pan. Sauté for about 2 minutes. Season the calamari and add to pan along with the garlic and cook 1 minute longer.

Add sun-dried tomatoes, along with the 2 tablespoons of reserved oil, the olives and the tomatoes and cook 1 minute. Add crab, being careful not to break large pieces. Taste and adjust seasoning.

Boil pasta until al dente. Drain and transfer to the seafood mixture. Toss with the sauce, add the butter and basil and toss again.

To serve, place the pasta in the center of a large serving platter. Arrange the seafood attractively on top. Sprinkle whole parsley leaves over dish and serve immediately.