Ingredients

• 1 pound Marino linguine
• 2 tablespoons salt, plus 1½ teaspoons
• 6 tablespoons Vitale extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 tablespoons thinly sliced garlic
• 1 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 1 (28-ounce) can Vitale ground unpeeled tomatoes
• 1 pound shrimp, peeled and deveined
• 1 pound whole Marino clams
• 1 pound Marino mussels
• ¼ cup chopped fresh basil leaves
• 2 tablespoons chopped fresh parsley leaves
• ⅓ cup Marino freshly grated parmigiano reggiano

Directions

Cook Marino linguine per package instructions, once cooked but still slightly firm, or al dente, remove from heat and drain, reserving ½ cup of pasta cooking water separately. Place Marino linguine in a large, warmed bowl and drizzle with 2 tablespoons of Vitale extra olive oil. Cover and set aside as you prepare the sauce.

Set a large, 14-inch sauté pan over medium-high heat. Add the remaining 4 tablespoons Vitale extra virgin olive oil and onions. Sauté onions until lightly caramelized, about 3 to 4 minutes. Add garlic and red pepper flakes to pan. Toast garlic until browned, about 30 to 45 seconds. Add white wine to pan and cook until nearly completely reduced, about 2 minutes. Add tomato paste, Vitale ground unpeeled tomatoes, reserved pasta cooking water, and remaining 1½ teaspoons salt to pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add shrimp, Marino clams, Marino mussels and basil to pan, cover, and cook until the Marino clams and Marino mussels open, about 4 to 5 minutes. Toss to combine, and remove sauce from stove. Add pasta to sauce and parsley, toss to combine. Serve with Marino freshly grated parmigiano reggiano for garnishing.