In a skillet heat 2 tablespoons of olive oil and sauté the onions for a few minutes. Add the clams, mussel meat, basil leaves, fresh seasoning and garlic. Lightly sauté until the garlic start turning brown, immediately add the white wine and reduce by half. Add the fresh seasoning and tomato sauce. Cook the linguine in lightly salted boiling water and drain when al dente. Toss with the prepared sauce and the reaming of olive oil and serve.
Serves 2Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan