4 (1-1/2 lb.) lobsters*
30 clams, cleaned with brush under cold water; set aside (1 dozen cherry stone and 1-1/2 dozen t-neck)
3/4 cup olive oil
2 (28 oz.) cans whole tomatoes, chopped
1 (8 oz.) can tomato sauce
Salt to taste
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon hot pepper
1-1/2 teaspoon sugar
14 x 17 oven pan
Linguine pasta
*slit lobsters down middle from the head to the tail, with serrated knife, clean the inside of body; place lobster on side
Place 4 lobsters in pan in opposite directions, alternately tails and claws. Place the clams among the lobsters. Pour olive oil over lobsters. Put the tomatoes in a bowl. Add tomato sauce then the remaining ingredients. Mix together well and pour over all the lobsters. Bake 60 minutes at 375 degrees, uncovered. Cook linguine pasta during this time. As clams open, remove them from pan and place in large bowl. Every 15-20 minutes, spoon sauce over the lobsters. When done, remove lobsters from sauce and pour clams and sauce over pasta. Serve.
Makes 4-6 servings.
NOTE:
If using 1 pound to 1-1/2 pound lobsters, reduce cooking time to 40-45 minutes.