Ingredients

2 ounces olive oil
3 ounces chopped garlic
8 ounces squid, cleaned
20 ounces mussels
16 ounces clam sauce
16 ounces marinara sauce
2.5 pounds cooked linguini

Directions

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 until sauce 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. Recipe from Buca di Beppo's executive chef, Vittorio Renda.