*  Exported from  MasterCook  *
                             Pasta With Seafood
 Recipe By     : Jeff Smith
 Serving Size  : 8    Preparation Time :0:00
 Categories    : * Italian                        Pasta
                 Seafood Mixture                  Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Baccala (dried salt cod) -- cut in
                         rinsed and soaked -- * see note 1
    3                    Garlic cloves -- peeled and sliced
      1/2  cup           Olive oil
    1      cup           Dry white wine
    6      cups          Italian Tomato Sauce -- * see note 2
      3/4  pound         Littleneck or cherrystone clams -- *
      3/4  pound         Mussels  - beards removed -- rinsed
      1/2  pound         Crab claws
      1/2  pound         Fresh cod
      1/2  pound         Medium shrimp -- peeled
      1/2  pound         Squid -- cleaned and
                         cut into 1/2-inch rings
    2      pounds        Penne or linguine pasta
     * Note 1:  Rinse the baccala several times and soak it in plenty of cold
 for a minimum of 12 hours.  Change the water a few times during the soaking
 process.  Drain well. The cod is ready to use.   * Note 2:  See the recipe for
 “Italian Tomato Sauce” which
 is included in this collection.   * Note 3:  Rinse and drain the clams, being
 sure they are closed tight and none are filled with mud.    Bring a large pot of
 water to a boil to cook the pasta. In another large pot saute the garlic in the
 olive oil for 1
 minute.  Add the wine and tomato sauce.  Simmer gently, covered, for 5 minutes.
       Stir in the baccala, clams, mussels, crab claws and the fresh cod.  Cover
 simmer until the clams and mussels just begin to open.    Add the shrimp and
 squid and simmer about 2 minutes until
 the shrimp turn pink and are barely cooked through.    At the same time cook the
 pasta in the boiling water with
 a pinch of salt until al dente.    When the pasta is cooked and the seafood is
 done drain the pasta well and place on a large platter.  Discard any shellfish
 with unopened shells.  Pour the cooked seafood and
 the sauce over the pasta.  This recipe serves 8 to 10 as a main course.
 Comments:  Leave it to the Italians to develop a truly delicious seafood pasta.
  This dish is made with seven different types of seafood!    Recipe Source: THE
 FRUGAL GOURMET  by Jeff Smith From the 10-07-1992 issue - The Springfield
 Union-News   Formatted for MasterCook II by:  Joe Comiskey  {* Prodigy Service
 ID #  JPMD44A}  on 08-27-1995
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