Ingredients

• 4 tablespoons olive oil
• 12 clams, scrubbed
• 1 tablespoons garlic, chopped
• 2 tablespoons chopped shallots
• 1 cup fresh diced tomatoes
• 1/2 cup white wine
• 2 cups fish stock (may substitute chicken stock)
• 12 sea scallops
• 28 mussels, washed and debearded
• 12 jumbo shrimp, cleaned, peeled and deveined
• 2 cups marinara sauce
• 1/2 pound or 2 cups fresh squid, cleaned and cut
• 1 pound angel hair pasta
• 2 ounces cold butter, cut into pieces
• 1/4 cup chopped mixed herbs (parsley, basil, thyme)

Instructions

1. In hot pan, heat oil. Add clams, garlic and shallots and saute for approximately 3 minutes. Add tomatoes, white wine, and fish stock and cook until clams open. Add sea scallops, mussels, shrimp, and marinara. Cook 3 minutes. Add squid and cover and cook just until mussels and clams open. Discard any unopened mussels or clams.
2. Bring 6 quarts salted water to a boil. Cook angel hair approximately 6 or 7 minutes until al dente. Drain well and place into 4 hot bowls.
3. Arrange seafood around plate. Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.