1 cup pure olive oil
1 stick unsalted butter
5 cloves garlic (chopped fine)
1 teaspoon dried basil
1/2 teaspoon dried parsley
1 cup good white wine
1/2 cup lemon juice
3/4 lb black mussels (cleaned and in shell)
1 1/2 cups calamari (tubes and tentacles – cleaned and cut up)
1 lb cherry stone clams (cleaned and in shell)
1/2 cup chopped canned clams (drained)
8 jumbo shrimp (cleaned in shell)
1 teaspoon salt
1/2 teaspoon black pepper
In a large skillet, add olive oil, butter, and garlic. Saute for 1 minute. Add basil, parsley, white wine, and lemon juice. Stir and cook on medium for 3 minutes. Add mussels, calamari, clams, shrimp, salt, and pepper. Stir to combine. Cook on medium for about 6 minutes until clam and mussel shells open up. Add 1 lb cooked al-dente pasta to the skillet with the seafood, Stir to combine. Serve
NOTE: To make Con Pesce with a red sauce, follow my tomato base sauce recipe from my prior post. Add 1/2 cup red wine and all of the seafood above.