//by Chef Shannon Kanobroski of the Good Food Company
16 oz. bucatini pasta 4 T. butter 2 T. olive oil 1 c. white wine
12 oz. marinara sauce (preferably homemade)
4 – 6 chopped cherry peppers 6 – 8 scallops 6 – 8 mussels 6 – 8 clams
1/4 c. sliced calamari 1/2 lb. peeled and deveined shrimp 1/4 c. chopped Italian parsley 1/4 c. fresh grated parmesan
1. Cook pasta to al dente while making sauce.
2. Heat two tablespoons butter, one tablespoon olive oil and all of the white wine in a sauté pan over medium-high heat. Add clams and mussels, cover with lid and cook for four minutes.
3. In a separate sauce pan, heat the remaining butter and olive oil. Sauté scallops, calamari and shrimp for two minutes per side. Add marinara and cherry peppers and heat through.
4. Divide pasta and sauce into four bowls; top with mussels and clams, parmesan and parsley. Enjoy.