TAMPA, Fla. — From the lobster to the linguine — it all cooks in the same saucepan.

The recipe of the day is courtesy of Casa Santo Stefano (emphasis on the first syllable “Stef,” like the ‘80s shady dude from “Days of Our Lives”). It’s part of the 1905 Family of Restaurants, including its flagship: the 121-year-old Columbia Restaurant.

This month, diners can pick from several nonprofits to which 5% of their bill will be donated by all of its eateries. It’s part of their long-running fundraiser, Community Harvest.

“We are so proud that we’ve been able to give back and be a part of this community,” said fifth-generation Columbia caretaker Andrea Gonzmart Williams. “And I hope we can do it for generations to come.”

In 29 years, they’ve raised $4.8 million.

Here is a list of the restaurants:

Seven Columbia Restaurant locations: Ybor City (flagship), Sarasota, St. Augustine, Clearwater Beach, Celebration, Tampa Bay History Center, Tampa International Airport
Cha Cha Coconuts, Sarasota
Ulele, Tampa
Casa Santo Stefano, Ybor City

Linguini Frutti de Mare

Ingredients

1 oz. extra virgin olive oil
1 pinch of chopped garlic
1 pinch of crushed red pepper
1 pinch of chopped parsley for garnish
4 mussels
4 clams
Precooked 6 shrimp (21-25 count)
2 ounces chopped clam
3 ounces chopped calamari (both body and tentacle pieces)
10 ounces al dente linguine
1 Maine lobster, pre-cooked and halved

Directions

In a sauté pan over medium heat, add garlic and crushed red pepper. Casa Santo Stefano sous chef Enzo Pardo says you don’t want to fully cook garlic right now, but you do want to cut the sometimes bitterness of the raw garlic.
After about 30 seconds, add your chopped clams, chopped calamari and shrimp. Chef continually moves the components in the pan as seafood cooks quickly. You risk rubbery calamari if you overcook.
Next, chef adds the clams and mussels.
Then the sauce. Chef uses a stewed grape tomato sauce, an in-house stewed Italian tomato sauce and a seafood sauce that incorporates clam juice.
Chef drops al dente linguine into the pan.
Chef adds the lobster shell up and raises the temperature. Once the lobster heats to temperature, the dish is ready to serve with a garnish of chopped parsley.