Easy Seafood Linguine by Jean-Claude

1 lb (454 g) linguine pasta
1/4 cup (50 mL) olive oil
3 cloves garlic, finely chopped
1/4 cup (50 mL) bread crumbs
1/2 tsp (2 mL) chili flakes
1 can (142 g) BABY YELLOW CLAMS, undrained ( I usually get Clover Leaf Products)
1 can (106 g) MEDIUM SHRIMP, drained
1 can (133 g) PACIFIC OYSTERS, drained
1/4 cup (50 mL) finely chopped sage
1/2 cup (125 mL) white wine (or pasta water during lent)
coarsely chopped parsley
cracked black pepper
additional bread crumbs

Instructions

Cook the pasta in a large pot of boiling water until al dente. Drain and keep warm.

While the pasta is cooking, heat the olive oil in a frying pan and sauté the garlic for 3-4 minutes. Add bread crumbs and chili flakes; cook for 1 minute. Add Baby Yellow Clams with liquid, Medium Shrimp, Pacific Oysters and white wine; cook for another 2-3 minutes. Toss the seafood mixture with the pasta; add the parsley and season with pepper to taste. Garnish with bread crumbs. Serve immediately. Makes 4-6 servings.