Linguine Pescatore

• Season 6 peeled & cleaned prawns with salt & pepper
• Saute in a little olive oil until just cooked, remove from pan
• Add 6 clams & 6 mussels to pan, saute & remove immediately as they open
• Add 4 oz. clam juice & 1 jar Tomaso’s Basil & Garlic Sauce to pan
• Add seafood and their juices to sauce, bring to a boil, add ½ lb. cooked Linguine pasta, toss & serve immediately
• Garnish w/ chopped Italian flat leaf parsley & chili pepper flakes to taste

Serves two