Pasta Alla Pescatore - cooking recipe

Ingredients

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

Preparation

In hot pan, heat oil.
Add clams, garlic and onion 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.
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.
Arrange seafood around plate.
Add butter and herbs to sauce. Stir until butter is melted. Spoon over pasta and garnish with fresh thyme.