Extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 cup Pinot Grigio Wine
1/2 teaspoon each oregano, basil, thyme, parsley, garlic powder
salt, pepper, cayenne to taste
1- 8 oz small bottle clam juice
1- 10oz can of whole clams
Optional 1 cup chopped diced plum tomatoes ( add these the last 1/2 hour or cooking.)
1 lb mussels
1 lb haddock or cod
1 lb large shrimp
(I used all frozen fish except the can of clams)
1 pound of linguine boiled al dente' and mixed with 2 tablespoon of extra virgin olive oil salt and pepper to taste and set aside kept warm.
In a large deep fry pan or saucepan, melt butter, add 1/2 cup olive oil, saute garlic for two minutes. Add clam juice and wine, bring to a boil. Add all fish, herbs and cook till shrimps turn pink around 15-20 minutes (add tomatoes if using). Pour this over linguine.
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| Note: Do not heat leftover mussels in the microwave without removing shells first, they will crumble and you will have slivers of shell in your meal...... just a tip....... |
