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Linguine Frutti di Mare
(serves 6)
from the former Chianti Ristorante in Carmel, California
5 oz. olive oil Pinch ea. salt & red pepper flakes
4 cloves garlic, chopped 1 1/4 pound large prawns
1 1/2 lbs. fresh assorted shellfish and seafood 8 oz. Roma tomatoes, diced
2 lbs. linguine, cooked al dente 10 oz. arugula, minced
Brown cloves of garlic in olive oil.  Add shellfish, seafood, diced tomatoes, minced arugula and sautee.  Add dash white wine and red pepper flakes, reduce and add cooked pasta.  Toss pasta with sauce and cook one minute.  Serve immediately.

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