Published: Dec 19, 2012 6:48 AM EST
Updated: Dec 19, 2012 8:41 AM EST

8 ounces - Orzo Pasta Cooked
2 ounces - Olive Oil
12 each - Middle Neck Clams
12 each - Mussels
6 each - Shrimp 16-20 count
8 ounces - Calamari Cut
2 ounces - Ouzo Liquor
1 cup - Marinara Sauce
4 ounces - White Wine
As needed - Red Pepper Flake
1 tablespoon - Garlic Minced
As needed - Oregano
As needed - Salt & Pepper


   In a medium pot cook the pasta to Al Dente – strain, cool and reserve.  In a large sauté pan place olive oil, garlic, clams and mussels
cook until garlic begins to caramelize and brown. Add ouzo & white wine. Allow alcohol to cook off about one minute then add remaining
ingredients.  Bring to a simmer and simmer for 5 to 7 minutes. Make Sure all clams and mussels have opened In a large bowl place the orzo in the bowl and top with the seafood stew .