Ingredients

• 4 lbs Plum Tomatoes (About 16)
• 2/3 Cup Sliced Pepperocini
• 2+1/4 Oz. Sliced Black Olives
• 6 Oz. Can Tomatoe Paste
• 2 Garlic Cloves (Cloves are the parts of the whole lobe)
• 2 Tbsp Vegtable Oil
• 2 Tsp Salt
• 1 Chopped Onion
• 1/2 Pound of Shrimp (With Shell)
• 1/2 Pound Scallops
• 1 Pound Mussels (With Shell)
• 1/2 Pound Halved Calamari rings
• 1 Medium Heat Chili Pepper (Replace if you prefer mild)
• 1 Cup Cooking Wine
• 1+1/2 Tbsp Sugar
• 2 Bay Leaves
• Parmesan Cheese (For Topping)
• Crushed Red Pepper
• 1 Loaf French Bread
• 1 Pound Linguine Pasta
• Salad of your choosing

Equipment

• 1 Large Skillet
• 1 Large Pasta Pot (The very deep one)
• 1 Cutting Board
• 2 Sharp Knives (Careful)
• 1 Large Blender

Steps

1. Dice plum tomatoes over skillet to catch juice; add to skillet
2. Add 1/3 cup pepperocini, 2 tbsp juice to skillet
3. Add garlic, oil, salt, and onion to skillet
4. Simmer until tomatoes are mushy and onions are clear
5. Put into blender, blend until desired chunkiness
6. Transfer back into pot
7. Add wine, sugar, olives, chili pepper, and last 1/3 cup of pepperocini
8. Season to taste with red pepper flakes
9. Add in all seafood
10. Let simmer until pasta is done
11. I won't insult your intelegence by telling you how to cook the pasta

Note: Make sure to set aside some dry pasta for eating!

12. Watch the Le Poisson scene from The Little Mermaid while you wait
13. Once pasta is done, bring everything to the dinner table; serve pasta, then seafood sauce on top
14. Top with parmesan
15. Rip off a hunk of bread and enjoy!

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