LINGUINE FRUTTI DI MARE Recipe

Cook the Pasta

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Prepare the Seafood

While the pasta is cooking, rinse the clams and mussels thoroughly under cold water. Discard any that are open and do not close when tapped. Set aside.

Sauté the Aromatics

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Add the Seafood

To the skillet, add the clams, mussels, shrimp, calamari, scallops, and scungilli. Sauté for about 3-4 minutes until the shrimp and scallops begin to turn pink.

Deglaze and Simmer

Pour in the white wine and clam juice. Bring to a gentle simmer. Cover the skillet and let the seafood cook for about 5-7 minutes, or until the clams and mussels open up.

Add Tomatoes

Add the halved cherry tomatoes to the skillet and stir gently. Cook for an additional 2-3 minutes until the tomatoes soften.

Combine with Pasta

Add the cooked linguine to the skillet and toss everything together, adding reserved pasta water as needed to create a light sauce. Season with salt and pepper to taste.

Plate and Serve

Serve the linguine frutti di mare hot, garnished with fresh parsley if desired. Enjoy!