Ingredients for 4 servings:
400 gr linguine
300 gr mussels
300 gr clams
250 gr prawns
250 gr squids
400 gr tomatoes
4 tbs extra virgin olive oil
1 glass of white dry wine
Parsley
1 clove of garlic
Chilli pepper
Some leaves of laurel
Salt
Ready in: about 120 minutes
400 gr linguine
300 gr mussels
300 gr clams
250 gr prawns
250 gr squids
400 gr tomatoes
4 tbs extra virgin olive oil
1 glass of white dry wine
Parsley
1 clove of garlic
Chilli pepper
Some leaves of laurel
Salt
Ready in: about 120 minutes
How to prepare the recipe: "Linguine with seafood":
Clean clams and place into a bowl with abundant lightly salted water; let them rest for 2-3 hours.
Brush mussels, clean and wash them with water; clean prawns and squids.
Put clams, mussels and prawns into a pot, sprinkle with half wine and spread with crumbled chilli pepper. Put the lid and let the mussels open at moderate heat.
Remove shells (keep apart some of them for decoration), filter the cooking liquid (set apart) and shell the prawns.
Cut squid into little strips. Clean, wash and chop the parsley.
Put some oil into a pan, then add a clove of garlic and parsley. When the garlic will be golden, remove it, pour the remaining wine and let it reduce.
Scald the tomatoes into a little boiling water, remove peel and seeds and cut them into pieces.
Put tomatoes and squids into the pan and cook; after 20 minutes, add mussels, clams, prawns.
Salt and finish cooking. Add the filtered mussels cooking liquid, stir and let flavouring for some minutes.
Boil the linguine into abundant salted boiling water, drain them “al dente” and pour into a serving dish. Add the sauce, sprinkle with parsley, garnish with laurel and shells. Serve hot.
Preparation time: 45 minutes (+ clams soaking time)
Cooking time: 75 minutes
Difficulty: medium
Chef’s advices
Serve with dry Torbato.
Clean clams and place into a bowl with abundant lightly salted water; let them rest for 2-3 hours.
Brush mussels, clean and wash them with water; clean prawns and squids.
Put clams, mussels and prawns into a pot, sprinkle with half wine and spread with crumbled chilli pepper. Put the lid and let the mussels open at moderate heat.
Remove shells (keep apart some of them for decoration), filter the cooking liquid (set apart) and shell the prawns.
Cut squid into little strips. Clean, wash and chop the parsley.
Put some oil into a pan, then add a clove of garlic and parsley. When the garlic will be golden, remove it, pour the remaining wine and let it reduce.
Scald the tomatoes into a little boiling water, remove peel and seeds and cut them into pieces.
Put tomatoes and squids into the pan and cook; after 20 minutes, add mussels, clams, prawns.
Salt and finish cooking. Add the filtered mussels cooking liquid, stir and let flavouring for some minutes.
Boil the linguine into abundant salted boiling water, drain them “al dente” and pour into a serving dish. Add the sauce, sprinkle with parsley, garnish with laurel and shells. Serve hot.
Preparation time: 45 minutes (+ clams soaking time)
Cooking time: 75 minutes
Difficulty: medium
Chef’s advices
Serve with dry Torbato.
In the picture, Linguine with seafood
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