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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 small onion, diced |
3 cloves garlic, minced |
2 tablespoons olive oil |
1 (28-ounce) can tomato puree |
1 (6-ounce) can tomato paste |
1 uncooked lobster tail, cut into 1-inch pieces |
1 pound jumbo shrimp (about 22/pound), shelled and deveined |
1 squid, cleaned and cut into 1-inch pieces |
1 tablespoon freshly chopped basil |
pinch red pepper flakes |
1 pound cooked linguini |
1/4 cup freshly grated parmigiano-reggiano |
Directions:
1. In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese.
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