Linguine Allo Scoglio Recipe

Rinse mussels and clams under cold water, discard any with broken shells or that do not close when tapped. Scrub shells and remove beards from mussels. Pat all seafood dry.

Slice calamari into 1/2-inch rings and make sure shrimp are peeled and deveined. Keep seafood chilled until ready to cook.

Sauté aromatics

Heat 4 tbs extra-virgin olive oil in a wide, deep skillet or sauté pan over medium heat. Add the sliced garlic and chopped shallot and cook, stirring, until fragrant and softened, about 2–3 minutes. Do not brown the garlic.

Add crushed red pepper flakes and cook for 30 seconds to bloom the spice.

Stir in the tomato paste and cook 1 minute to remove raw flavor, then add the canned crushed tomatoes. Bring to a gentle simmer.

Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Simmer on low for 10–12 minutes until the sauce slightly thickens. If the sauce becomes too thick, add 1–2 tbs of water or stock.

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tbs salt. Add 400 g linguine and cook according to package directions for al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the linguine.

Increase the sauce heat to medium-high. Pour in 120 ml dry white wine and 250 ml fish (or chicken) stock. Bring to a brisk simmer to deglaze the pan and combine flavors, about 2 minutes.

Add the clams and mussels to the simmering sauce, cover the pan, and cook 4–6 minutes until shells open. Shake the pan occasionally. Remove any shellfish that remain closed and discard.

Using a slotted spoon, transfer opened mussels and clams to a bowl, leaving liquid in the pan. Add the calamari rings and shrimp to the sauce and simmer uncovered for 2–3 minutes until shrimp turn pink and calamari are just cooked (avoid overcooking to keep calamari tender).

Return the mussels and clams to the pan to warm through for 1 minute. If the sauce looks too thin, simmer 1–2 minutes to reduce; if too thick, add up to 1/4 cup (60 ml) reserved pasta water.

Add the drained linguine directly into the pan with the seafood and sauce. Toss gently to combine, using some reserved pasta water as needed to create a silky sauce that coats the pasta (start with 2–3 tbs).

Stir in 1 tbs butter (optional) and 1 tbs extra-virgin olive oil to give gloss and richness. Taste and adjust seasoning with salt and pepper if necessary.

Remove from heat and sprinkle 3 tbs chopped fresh parsley over the pasta. Squeeze lemon wedges over individual portions when serving.

Serve immediately in warmed bowls, ensuring a mix of calamari, shrimp, mussels and clams in each portion.