Spicy Linguine or Pasta Sauce with Seafood

Prep Time: 30 Minutes
Yields: 4 Servings

There are two versions of this dish, bianco (white), and rosso (red) or al pomodoro, with tomato. Both recipes are fabulous! The version below is the kind made in Italian home kitchens during lent.


1 (21-25 count) dozen shrimp
1 pound crawfish
1 cup Manila clams
1 pound linguine or pasta, cooked
1/2 cup olive oil
1/4  cup diced onions
1/4 cup diced celery
1/4  cup diced red bell peppers
1/4  cup sliced garlic
1 (8-ounce) bottle clam juice
1 (5 and 1/2-ounce) can V8 juice
4 tbsps chopped basil
salt and ground black pepper to taste
granulated garlic to taste
pinch crushed red pepper flakes
grated Parmesan cheese (optional)

Rinse clams quickly in cold water and set aside. In a large frying pan, heat olive oil over medium-high heat. Cook shrimp, crawfish and clams for 6 minutes or until calms open, shaking pan occasionally. Add onions, celery, bell peppers and sliced garlic and saute until vegetables are welted. Add clam juice and V8 then season with basil, salt, pepper and granulated garlic. Cook until sauce is reduced by half. Add cooked pasta into frying pan and mix well for 1-2 minutes. Serve immediately on hot plates with a good pinch of crushed red pepper flakes then top with Parmesan cheese (optional).