20 Servings This is my variation of Dom DeLuise’s recipe
3 pounds mussels in shells
3 pounds calamari sliced and cleaned (Grippa brand)
1 cup burgundy wine
1 onion chopped
8 to 10 cloves garlic minced
1/2 cup olive oil
4 28 oz. cans crushed tomatoes
1 teaspoon oregano
3 teaspoons basil
3 to 4 tablespoons parsley
1 teaspoon salt
1/4 teaspoon black pepper
red pepper to taste
2 pounds linguini
Clean mussels and cut up calamari.
Saute onion and garlic in olive oil.
Add all ingredients except fish.
Cook 20 to 30 minutes, or until cooked to taste.
Add more hot pepper (if
Add calamari and mussels and cook 5 minutes more (or until calamari are tender).