In a small saucepan, steam the mussels with ½ cup (250 mL) of dry wine, seasoning with salt and pepper to taste
Steam clams using a separate small pan, with the other ½ cup (125 mL) of wine and adding salt and pepper to taste
(Do not steam the mussels and clams together) meanwhile, in two tablespoons of olive oil in a thick skillet, cook the garlic, onion, shrimp and calamari, add the tomatoes, the herbs, the paprika and salt and pepper
Cook Barilla linguine ‘al dente’ per the instructions on the box
See whole pasta range
