Linguine with flavors of the sea 

Today for lunch I enjoyed some delicious Linguine with seafood: They will have nothing to envy to those of the restaurant! 

Linguine allo scoglio (or spaghetti allo scoglio) is a tasty first course of fish typical of Mediterranean cuisine. Similar to spaghetti with seafood, linguine with seafood is a classic dish that I find in all fish restaurants, where everyone offers his own version! It is a pasta dish rich in fish (mussels, clams, squid, shrimp) that contains all the flavor and aromas of the sea. A tasty recipe and all in all easy and genuine, which requires only a few more minutes for the cleaning of the various qualities of fish used. The fundamental thing for the perfect success of linguine with seafood is the raw material, tasty cherry tomatoes, quality extra virgin olive oil, fresh fish and pasta that keeps cooking well! Let's see all the steps to prepare this delicious dish. Come on, let's see the many tips and secrets for their realization.

Ingredients

400 g linguine 

1 kg of mussels

1 kg clams 

300 g about of shrimp (or prawns)

300 g about squid

1/2 glass of white wine

abundant extra virgin olive oil

1 handful of ripe cherry tomatoes

1 sprig of parsley

2 garlic cloves

chili pepper

Preparation

First soak the clams in salted water, where they will have to stay for at least an hour. Meanwhile, clean the mussels by removing the beard that comes out. Once the seafood is cleaned and purged, transfer it to a large pan and let it open over high heat about 5 minutes. Cover with a lid. Once the mollusks are open, shell half of them. Filter the leaked water that will serve to flavor the sauce. Clean and cut the squid and shrimp. Take the pan, pour plenty of olive oil, two cloves of peeled garlic, a piece of chili, a tablespoon of chopped parsley, and the cherry tomatoes cut in half. Sauté everything remove the garlic. Then add the squid, shrimp and cook with the lid for about 10 minutes.

Deglaze with half a glass of white wine and let it evaporate. Then add the shelled crustacean and a little filtered water. Cover with the lid and cook the sauce for another 5-7 minutes. Meanwhile, boil the pasta water. Throw the linguine to the boil. Drain them al dente and finish cooking in the pan with the fish sauce over high heat. In this way the pasta will flavor well. Add a little more oil, parsley and stir. Serve the linguine with seafood adding the seafood with the shells that you had kept aside.

My advice is to keep them all with the shell, the taste of the sea will be more intense.