Linguine with clams, mussels and octopus 

Linguine with clams, octopus and mussels sauce are a pasta dish, a quick and easy to prepare recipe. The combination of octopus and mussels and clams is a classic among seafood appetizers and, as often happens to me, distorting traditional dishes to create completely different ones amuses me a lot. It is a dish where, of course, the difference is made by the seafood ingredients. So always focus on fresh fish, I recommend. Here the flavor of octopus and clams blend well with the mussels. When buying mussels and clams that are alive: immediately discard those already opened and, after cooking, those that have remained closed.

Ingredients

4 servings

700 g octopus

500 g mussels

500 g purged clams

350 g pasta 

220 g boiled chickpeas

a stalk of celery

carrot

bay leaves

lemon

garlic

dry white wine

parsley

pickled capers

salted anchovies

extra virgin olive oil

Pepper

salt

Procedure

FOR MOLLUSCS

Dip the octopus in boiling water with a stalk of celery, a carrot, a few grains of black pepper, 2 bay leaves; add a glass of white wine and cook it for 40-45 minutes after boiling again; Then add half a lemon and continue cooking for another 5 minutes. Finally drain it, let it cool and cut it into chunks. Open the clams in a saucepan, covered, with 2 tablespoons of oil, a clove of garlic with the peel and a splash of white wine. Strain the cooking liquid. Peel the mussels and let them open in a saucepan, covered, with 2 tablespoons of oil, a clove of garlic with the peel and a splash of white wine. Shell mussels and clams, keeping aside some with the shell as a garnish.

FOR THE CHICKPEA CREAM

Blend the chickpeas with 180 g of water and a tablespoon of oil, until you get a cream.

FOR THE GREEN SAUCE

Chop a nice sprig of parsley; Blend 3 tablespoons with 90 g of oil, 3 desalted anchovies, a tablespoon of pickled capers and half a slice of bread without crust.

FOR LINGUINE

Cook the linguine in salted water, draining them 2 minutes before the times indicated on the package. Stir them in a pan with the water of the clams and a drizzle of oil for a couple of minutes. Turn off and remove any excess liquid. Spread a couple of tablespoons of chickpea cream on the plates, lay the linguine, complete with the octopus and molluscs, those shelled and those in the shells, and season. Turn off and remove any excess liquid. Spread a couple of tablespoons of chickpea cream on the plates, lay the linguine, complete with the octopus and shellfish, those shelled and those in the shells, and season with 1-2 tablespoons of green sauce. They are also good lukewarm.