Linguine allo Scoglio

🛒 Ingredients

• Linguine 100 g · 360 kcal
• Fresh mussels 250 g · 35 kcal
• Fresh clams 125 g · 19 kcal
• Shrimp (peeled and deveined) 75 g · 64 kcal
• Squid (cleaned and cut) 50 g · 45 kcal
• Cherry tomatoes 50 g · 9 kcal
• Garlic cloves 5 g · 7 kcal
• Dry white wine 25 g · 20 kcal
• Extra virgin olive oil 14 g · 124 kcal
• Fresh parsley (chopped) 5 g · 2 kcal

👨‍🍳 Instructions

1. Thoroughly clean mussels and clams by scrubbing and de-bearding; discard any open shells that don't close when tapped. Peel and devein shrimp, and clean and cut squid into rings or pieces.
2. Bring a large pot of salted water to a boil for the linguine. In a wide pan, heat olive oil over medium heat and sauté minced garlic and optional chili pepper until fragrant.
3. Add cherry tomatoes to the pan and cook for a few minutes until they begin to soften. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
4. Add mussels and clams to the pan, cover, and cook for 3-5 minutes until they open. Discard any shells that remain closed.
5. Meanwhile, cook linguine in the boiling salted water according to package directions until al dente. Reserve about half a cup of pasta cooking water.
6. Add shrimp and squid to the pan with the opened shellfish and cook for 2-3 minutes until opaque. Drain the linguine and add it directly to the pan with the seafood sauce.
7. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Garnish generously with fresh chopped parsley and serve immediately.