Christmas Eve Seafood Marinara

Makes 8 or more servings

Marina

Linguine with a tomato based seafood sauce.

ingredients

4-5 large cans San Marzano tomatoes, blended or pureed in blender
1 tbsp salt
1 large onion cut into eighths
5 garlic cloves quartered
Red pepper flakes
2 pounds of large shrimp cleaned and deveined
2 pounds of calamari, cleaned and body cut into rings. Cut tentacles if they are too long.
8 small lobster tails - usually frozen and 1/2 lb each
1 cup olive oil
2 lbs linguine

1
After cleaning all of the seafood, make sure to let it drain in collanders. It should be as dry as possible when added to the sauce.
2
Make marinara sauce: Heat oil in a very large pot. Add onions and cook for a few minutes until translucent. Add garlic and red pepper flakes and cook until onions and garlic are starting to brown. Add tomatoes and salt and let the sauce boil for at least 30-40 minutes.
3
Add the lobster tails to the sauce first. Wait a couple of minutes and then add the shrimp and the calamari and let the sauce cook for another 5-10 minutes then turn off the heat. You don’t want to over cook the seafood until its’ rubbery so keep an eye on it and taste as you go along. The cooking time will depend on the size of the pieces of seafood.
4
Cook the linguine until al dente and serve with the sauce and seafood.