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Ingredients

• 2 Tbsp. garlic and onion mix see * Note
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1/4 tsp dry oregano
• 6 x littleneck or possibly small clams washed
• 12 x mussels washed, debearded
• 1/4 c. white wine (Chablis)
• 3 ounce Shrimp Stock (see below)
• 4 ounce swordfish filet cut into chunks
• 4 ounce sea bass filet boned, and
•     cut into chunks
• 2 ounce calamari (squid) tubes and
•     tentacles cleaned
• 2 ounce scungilli (conch) canned or possibly fresh
• 2 x jumbo shrimp peeled, deveined
• 1 Tbsp. capers
• 1 Tbsp. coarsely-minced fresh basil
• 8 ounce Pommodoro Sauce (see below)
• 1/3 lb linguini pasta cooked al dente
• 1/8 c. extra virgin olive oil
• 15 x shrimp shells - (to 20)
• 1/4 c. coarsely-minced onions
• 1/4 c. coarsely-minced celery
• 5 whl black peppercorns
• 2 x bay leaves
• 8 ounce water
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. garlic and onion mix see * Note
• 8 ounce imported plum tomatoes crushed
• 1/8 tsp salt
• 1/8 tsp freshly-grnd black pepper
• 3/4 tsp dry oregano
• 1 tsp coarsely-minced fresh basil

Description

* Note: Mince 1/4 Of A Small Onion Together With "A TOUCH OF GARLIC" (one Garlic Clove). For The Shrimp Stock: Preheat Medium-size Saucepot On High Heat For Approximately 3 Min.…

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