Ingredients
- 4 garlic (cloves)
- 1 calamari (cleaned)
- 1 chunks
- 1/2 rings (thick)
- 14 1/2 oz cans tomatoes in juice (diced)
- 1 lb shrimp
- 1 lb cod fillets
- 1 lb mussels
- 1/2 c dry wine (white)
- 5 tb olive oil
- 16 oz spinach tagliatelle
- 3 t oil to skille stir in tomatoes with their juice
- 2 t oil over hea garlic
- 1 ts sugar
- 1 1/2 ts thyme leaves (dried)
- 1/2 ts salt
- 1/4 ts pepper (crushed red)
- 1/4 t salt
- 1/4 teaspoon salt to skillet to make sauce
any which don't open. To serve, transfer cooked pasta to serving platter, top with sauce and seafood mixture and toss until well combined. Garnish platter with mussels and fresh thyme sprig, if desired. Note: Grippa Brand calamari, cleaned and frozen in 2 1/2-lb packages, can be mail ordered from BG Lobster & Shrimp Corp. Call (800) 221-7664.
