BUCA DI BEPPO'S LINGUINI FRUTTI DI MARE

2 ounces olive oil
3 ounces chopped garlic
8 ounces squid, cleaned
20 ounces mussels
16 ounces clam sauce
16 ounces marinara sauce
2 1/2 pounds cooked linguini
Lemon wedges (for serving)

Heat olive oil in a large saute pan. Add chopped garlic and saute until garlic starts to brown.

Add squid and mussels and saute for 2 minutes.

Add clam sauce and marinara. Saute until mussels open. Remove mussels and set aside.

Cook sauce until it is reduced by half.

Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges and serve to impressed guests.

From: Buca di Beppo's executive chef, Vittorio Renda.
Source: Deseret Morning News, Wednesday, May 7, 2003