*Warning the dish will make people fall in love with you so be very choosey about who you make it for! With that said Valentines Day is just around the corner and this pasta might be gift you need.
1 pound fresh linguine
1/2 small fennel bulb, finely chopped
1 medium yellow onion, finely chopped
1 pound cherry tomatoes, halved
2 pounds little neck clams
1 pound head-on prawns, split in half lengthwise
½ pound calamari
1 pound large scallops
5 cloves garlic, chopped
1/2 cup white wine
2 teaspoon crushed red pepper flakes
4 tablespoons olive oil
2 tablespoons unsalted butter
Bring large pot of salted water to a boil. Add linguine and cook until al dente. Drain and set aside.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Pat scallops dry with a paper towel. Sear scallops for 2 minutes on each side. Remove from skillet, cover loosely to keep warm.
Next sear prawns cut side down until shell turn bright orange. Set aside with scallops. Next sear calamari for 2 minutes. Be careful not to over cook calamari. Set aside with scallops and prawns. In the same skillet add 2 tablespoons of olive oil and butter. Add onion and fennel cook for 2 minutes then add garlic, and red pepper flakes, cook over medium heat until onions soften about 3 minutes. Add tomatoes and cook until really soft. Pour in white wine and bring to a boil. Add clams cook until shells open.
Fold in pasta and cook for 3 minutes letting the pasta absorb the sauce. Return scallops, prawns, and calamari to the skillet. Give the pasta a quick toss. Serve with crusty garlic bread.