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Ingredients

Serves 4 to 6

• 3 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1 (28-ounce) can plum tomatoes, coarsely chopped, juices reserved
• 1/4 cup dry white wine
• 1/2 pound calamari, cleaned and cut crosswise into 1/2-inch rings
• 1/2 pound small shrimp, peeled, deveined, and halved lengthwise
• 16 littleneck clams, scrubbed
• 16 mussels, scrubbed
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• Coarse salt and freshly ground black pepper
• 1 pound cooked spaghetti

Description

This Recipe For Frutti Di Mare Sauce Is From Sal Scognamillo Of Patsy\'s Italian Restaurant.

Martha Stewart