- 1⁄4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 pound cleaned squid, bodies cut into 1⁄2-inch-wide rings, tentacles chopped
- 1 1⁄4 cups dry white wine
- 1 28-ounce can plum tomatoes
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried crushed red pepper
- 1 tablespoon tomato paste
- 1 1⁄4 cup water
- 1 1⁄2 pounds mussels, scrubbed and debearded
- 1 uncooked OCI Lobster tail, shelled and meat cut into 1-inch pieces
- 1⁄2 pound uncooked large OCI Shrimp, peeled and deveined
- 1⁄2 pound whole OCI Sea Scallops cut into quarters
- 1⁄4 cup chopped fresh parsley, preferably flat-leafed Italian parsley
- Salt and freshly ground black pepper
- 1 pound dried linguine
Heat 3 tablespoons of the oil in large frying pan over moderate heat. Add the garlic and stir just until it begins to soften. Add the squid and cook just until they become opaque, about 3 minutes. Add the wine, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half, about 20 minutes. Add the tomatoes with their juice, the basil, crushed red pepper and tomato paste. Bring the mixture to a simmer again, breaking up the tomatoes with a spoon. Cover the pan and simmer over low heat for 40 minutes longer.
Bring 1⁄4 cup water to boil in a large non-reactive pot over high heat. Add the mussels. Cover the pot and cook until the mussels open, about 5 minutes. (Discard any mussels that do not open.) Transfer the mussels to a colander set over a bowl and let them drain. Reserve the mussel liquid.
When the squid and tomato mixture has cooked, strain the reserved mussel liquid through a fine sieve into the tomato mixture. Simmer the mixture, uncovered, until slightly thickened, about 10 minutes. Add the lobster, shrimp and scallops. Simmer 2 minutes. Do not overcook. Add the mussels and simmer 1 minute longer. Stir in the remaining oil and the parsley. Season the sauce to taste with salt and pepper.
Meanwhile, cook the linguine in a large pot of boiling salted water until just tender but still firm to the bite. Drain the linguine and return it to the pot. Add the sauce and toss gently to coat. Serve on heated pasta plates.