SEVEN FISHES SAUCE

Serves: 6

2 tbsp (30 mL) extra virgin ■ olive oil, plus more for garnish 6 garlic cloves, minced ■ 1/ 2 tsp (2.5 mL) red pepper ■ flakes 4 anchovy fillets (optional) ■ 2/3 cup (160 mL) dry white wine ■ 2 cups (500 mL) clam broth ■ 2 cups (500 mL) fish stock ■ 12 shrimp, heads and tails on, ■ if desired 1/4 lb (114 g) of squid, tubes ■ and tentacles, tubes sliced into 1/4-inch (6-mm) rings 1 1/ 2 lb (680 g) small clams ■ 1 lb (454 g) mussels, debearded ■ and scrubbed 1/ 2 lb (226 g) bay scallops ■ 1 lb (454 g) king crab leg, ■ cracked into 6 portions (or 1/4 lb/114 g lump crab meat) 1/4 lb (114 g) white flesh fish, ■ such as haddock, cod, or halibut 1/2 cup (125 mL) diced Roma ■ tomatoes 1 lb (454 g) linguine, cooked, ■ for serving

1/4 cup (60 mL) chopped ■ parsley

Sliced pickled peppers, ■ for garnish (optional)

1. Heat oil in a sauce pot over medium heat. Add garlic, pepper flakes and anchovies, if using. Cook until fragrant, about 1 minute. Add wine and cook until it reduces by about half, about 5 minutes.

2. Add clam broth and fish stock and bring to a light simmer.

3. Add the shrimp, squid, clams, mussels and scallops and slowly poach until they become firm and the mussels open, about 5 minutes.

4. Add the crab, white fish, and tomatoes and cook gently, lowering the heat as needed to maintain a simmer, until firm, about 3 minutes. Take care not to overcook the fish, or it will flake apart when served.

5. Remove from the heat and ladle into serving dishes over the pasta. Garnish with parsley and peppers, if using, and drizzle with olive oil before serving.