LINGUINE ALLO SCOGLIO Recipe

Cook the Linguine

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Sauté the Seafood

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.

Add Wine and Clams

Pour in the white wine and bring to a simmer. Add the clams and cover the skillet. Cook for about 5 minutes or until the clams start to open.

Add Remaining Seafood

Add the shrimp, scallops, mussels, and calamari to the skillet. Cover and cook for an additional 3-5 minutes until the shrimp and scallops are cooked through and mussels have opened.

Incorporate Marinara Sauce

Stir in the tomato marinara sauce and chopped parsley. Season with salt and black pepper to taste. Allow the mixture to heat through for another 2-3 minutes.

Combine with Linguine

Add the cooked linguine to the skillet and toss gently to combine everything. Ensure the pasta is well-coated with the sauce.

Serve

Serve the linguine allo scoglio immediately, garnished with additional parsley and a drizzle of olive oil if desired.