Pescatore

This is one of my FAVORITE dishes! I was inspired to make it while I was in Boca Raton visiting some family. If you love seafood I promise you're going to love this! Here is how to make it:

Ingredients:

• 2 tablespoon (tbsp) olive oil

• 6 cloves garlic, minced

• 2 teaspoons red pepper flakes

• 1 cup dry white wine

• 1 pack angel air pasta

• salt & pepper

• 1 RAOS tomato sauce

• 12 black mussels (1 bag)

• 10 shrimp, shelled and deveined

• 6 large sea scallops

• 4 4oz lobster tails cut into quarters

• 1/2 cup fresh basil

• dash clam juice

Boil water in a large pot for pasta. Add 3 tbsp olive oil and 3 tbsp of salt for pasta in boiling water. Heat more oil in a very large pot over medium low heat. Cook garlic until it sizzles stirring occasionally. Don’t let it burn! Add red pepper flakes cook 1 minute. Turn heat to medium high and add the wine and the clam juice. Let that cook for 1-2 mins to let alcohol burn out. Add pasta to boiling water. Cook until al dente. Drain and set aside with a drizzle of olive oil and toss. Add tomato sauce to other pot pan. Season with a salt and pepper. Add all seafood besides mussels. Cook until the shrimp head and tail are JUST about touching each other (3 mins). If sauce is boiling too much turn down a touch. Be sure to stir every so often so all seafood is cooking correctly. Then add mussels and close lid for about 3 minutes. When mussels have opened up, add in the pasta and toss. DO NOT EAT MUSSELS THAT ARE NOT OPEN. Add the basil into pan, divide among bowls and enjoy!