October is National Seafood Month - 2017

Ingredients

• Calamari – 3/4 lb, sliced into rings (It’s ok to get the tentacles too)
• Mussels – 1 lb, cleaned and debearded
• Garlic – 2 cloves, minced
• Shallots – 1/2 bulb, diced
• Parsley – 1/4 bunch, chopped
• Linguine – 1/2 lb
• Cooking oil – 2 Tbsp
• Anchovy paste (opt) – 1 1/2 tsp (Can find in tubes)
• Capers – 1 Tbsp
• Diced tomatoes – 1 can, drained of liquid
• White wine – 2 Tbsp (Use a dry white like a pinot grigio or a sauvignon blanc)
• Lemon – 1/2, juice of