Linguine allo scoglio (seafood linguine)

Ingredients

• 400 g dry linguine
• 500 g cleaned bouchot mussels
• 500 g purged clams or cockles
• 300 g squid cleaned and sliced into rings
• 12 pieces large raw peeled shrimp with tails on
• 250 g cherry tomatoes
• 3 cloves garlic
• 120 ml dry white wine
• 4 tbsp extra-virgin olive oil
• 1 pinch crushed dried red chili pepper
• 0.5 bunches fresh flat-leaf parsley
• 20 g coarse salt
• to taste fine salt
• to taste freshly ground black pepper

Method

1. Rinse the mussels and clams in cold water, discard any that remain open after a light tap, then let them drain until they smell distinctly of the sea and not of sand.
2. In a large sauté pan, heat the olive oil with the crushed garlic and chili pepper over medium heat, until the garlic perfumes the oil without browning.
3. Add the squid and sauté them briefly, just until they turn opaque and slightly firm on the edges.
4. Pour in the white wine, add the mussels and clams, cover and let open over high heat; remove the shellfish as soon as they open to keep their meat tender.
5. Add the halved cherry tomatoes to the sauté pan and let the juices reduce gently, until it becomes pale red, glossy and very briny.
6. Meanwhile, cook the linguine in a large pot of boiling salted water, keeping them very firm to the bite.
7. Transfer the linguine to the sauté pan with a little pasta cooking water, then toss vigorously until the pasta absorbs the juices and the sauce coats the linguine.
8. Return the shellfish and add the shrimp; continue just until the shrimp turn pink and opaque, then adjust seasoning with fine salt and pepper if necessary.
9. Off the heat, add the chopped flat-leaf parsley, mix gently and serve immediately in warm shallow bowls, with a drizzle of olive oil if the dish lacks gloss.

Nutrition

Per serving

Energy

841.7 kcal

Protein

67.46 g

Carbohydrate

88.8 g

Fat

21.81 g

Fibre

4.89 g

Calcium

33.94 mg

Iron

1.25 mg

Magnesium

33.31 mg