Ingredients

• 1 pound jumbo shrimp with shells and heads intact, if available
• About 7 Tablespoon of EVOO, divided
• 3 cups of chicken stock
• 1 pound scallops
• A few grinds of my Seafood Blend Seasoning or other seafood seasoning of choice
• 12 ounces picked crab meat of choice
• Salt
• 1 pound linguine
• 4 cloves of garlic, grated or chopped
• ½ cup white wine or dry sherry
• 2 tablespoon Calabrian chili paste
• 2 teaspoons dried oregano
• 1 15 ounce can of cherry tomatoes or diced tomatoes 
• 2 cups of tomato passata
• 1 pound mussels
• Handful of parsley leaves, chopped plus more to garnish
• Baby basil leaves, to garnish 
  

Directions

To make fortified shrimp stock,  clean, peel and devein the shrimp, saving the heads and shells. Add a tablespoon of EVOO to a medium pot over medium heat and toast the shells and heads until bright pink. Cover with the stock, bring to a simmer and reduce by ½ . Strain out shrimp shells and heads and reserve the fortified stock for later.

Bring a large pasta pot filled with water to a boil.

In a large saute pan over medium heat add a couple tablespoons of olive oil. Add in scallops and shrimp and season with seafood seasoning. Let sear until nicely browned on both sides then remove from the pan and reserve until later. Be careful not to overcook the shrimp and scallops, you are just looking to caramelize the sugars and add flavor rather than cook through. Season crab meat with a few grinds of my seafood seasoning blend or other seafood seasoning of choice and set aside.

Season boiling pasta water generously with salt and cook pasta for a minute less than package directions. Drain and reserve ½ cup of starchy cooking water.

While the pasta is cooking, make the sauce. In a high sided pot over medium heat, add enough EVOO to coat the bottom of the pan, about 4 tablespoons, and add in garlic. Let the garlic cook to soften then add in white wine or sherry, Calabrian chili paste and oregano and stir to combine and let the alcohol cook out. Add in canned tomatoes, passata, mussels, crab, and fortified stock. Cover and cook for about 7 minutes until the mussels open up. Discard any unopened mussels and remove from the heat.

Add pasta to the sauce along with the starchy cooking water, scallops, shrimp and chopped parsley and toss to combine. Transfer to a serving platter and garnish with torn basil and more torn parsley leaves.