1 lb. peeled and deveined shrimp
1 lb. bay scallops
1-1/2 lbs fresh live mussels
2 small cans chopped clams
5 anchovy filets, chopped (optional, but enhanced the flavor well)
1 stick butter
1-1/2 Tb minced garlic
1/3 cup white wine
2 8oz bottles clam juice
1/4 cup olive oil
2 Tb chopped fresh parsley
12 oz smoked andouille sausage, cut up
1 Tb dried oregano
1 Tb black pepper
2 packs Buitoni linguine or 16-20 oz dried linguini

Rinse and pull beards off mussels in colander. Rinse shrimp and scallops. After draining in colander, transfer to large bowl. Put in refrigerator to keep cold.

Chop parsley. Set aside.

Preheat oven to 350.

In a large deep casserole, melt stick of butter while preheating. Remove. Add clam juice, chopped clams with juice, garlic, olive oil, wine, parsley, sausage, anchovies, oregano and pepper. Blend well.

Add shellfish in bowl. Mix well. Place in oven and bake 10-15 minutes or until shrimp tails curl and mussels open.

While cooking, prepare pasta to package instructions.

While shellfish are in oven, prepare pasta according to package instructions and drain in colander. Serve shellfish over pasta with bread or bruschetta.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet