Linguine Pescadoro

Ingredients

• 6 ounce olives black drained canned
• 28 ounce canned tomatoes crushed canned
• 6.5 ounce clams with juice minced canned
• 10 ounce can baby clams whole canned
• 0.3 teaspoon thyme leaves dried
• 2 cloves garlic minced
• 6 servings ground pepper black to taste
• 0.5 teaspoon penzey's southwest seasoning italian
• 2.5 teaspoons lemon zest 
• 3 tablespoons olive oil 
• 16 ounce linguini pasta 
• 0.3 teaspoon pepper flakes red crushed
• 6 servings salt to taste
• 0.3 pound scallops 
• 0.3 pound salad shrimp 

Equipment

• sauce pan
• pot

Directions

1. In a large pot of boiling salted water cook linguini until al dente.
2. Drain.
3. Meanwhile, in a heavy saucepan over medium heat saute garlic in olive oil until garlic softens.
4. Add Italian seasoning, thyme, crushed red pepper flakes, crushed tomatoes, black olives, and the juice from both cans of clams. Simmer for 15 minutes.
5. Mix in canned clams, shrimp, scallops, lemon zest, and salt and pepper to taste. Simmer for an additional 15 minutes or until shrimp and clams are cooked.
6. Toss cooked and drained linguine pasta over seafood sauce.
7. Serve warm.