4ouncesCalamaricleaned, and bodies sliced into rings
1/2cupShrimpcooked, peeled, and cut into 1/2 inch pieces
1-2cloves Garlic, minced
4Roma tomatoes peeled, seeded, and diced (1 1/2 Cups)
1tablespoon chopped Basil
salt and pepper to taste
Cook Linguine pasta according to instructions on the back or side of the box. Strain pasta reserving the hot water to reheat the pasta later. Cool pasta under cold running water.
Toss cooked pasta with 1/4 tablespoon olive oil, and reserve to the side. Heat the remaining 3/4 tablespoon of olive oil in a pan over medium-high heat. When the oil is hot, add the calamari and shrimp and sauté for 1 minute or until the calamari is almost cooked.
Add garlic, and sauté an additional 20 to 30 seconds. Add tomatoes and basil and season with salt and pepper. Cook until all ingredients are cooked through. Reheat Pasta in reserved hot water. Strain pasta and water through a colander and replace the pasta into an empty pot. Pour 1 to 1 tablespoon of juice from the seafood over the pasta and toss. Spoon pasta into a bowl and then top with seafood mix. Serve immediately.