LINGUINE PESCATORE RED 🍝 8 large garlic cloves (minced), ¼ cup olive oil, 12 jumbo shrimp (shell removed, deveined), 16 white water mussels, 16 little neck clams, ¼ lb. jumbo lump crabmeat, 2 cups marinara sauce (see comments), 16 oz. can clam juice, 1 teaspoon black pepper, ¼ cup fresh parsley (chopped), and 1 lb. linguine (see recipe pg. 108). Sauté garlic in olive oil in 4 qt. pot until golden in color. Then add seafood and remaining ingredients. Bring to a boil. Lower flame and simmer for 1
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