Seafood Linguine 👌🍷 

Culinary tradition in Italy is diverse and varied among its regions. As a peninsula, with almost half of our regions being coastal, seafood is prominent. Whichever (Italian beach) you pick, you will find a restaurant which serves fresh seafood. And what is the evergreen in a  menu? Pasta with frutti di mare! Whether you use dry or fresh pasta, this exquisite seafood sauce bursts in your mouth and gives you the flavor of the ocean.

Today for lunch I enjoyed some delicious Linguine with seafood: The secret of their success? A pinch of flour so that the dressing adheres perfectly to the dough without slipping off. They will have nothing to envy to those of the restaurant! Come on, let's see the many tips and secrets for their realization. A mouth-watering first course: linguine with seafood. Yet, sometimes a nice “piatto di pasta”, like these delicious Linguine ai Frutti di Mare (linguine with seafood), is what everyone needs.

Frutti di mare translates to fruits of the sea and boy is this dish full of fruits from the sea. It has almost all of my favorite seafood: mussels, clams, shrimp and scallops. If it happened to have had some lobster & crab well I would have just been in seafood heaven!

Ingredients

Parsley

Salt

Chili pepper

Extra virgin olive oil

1 clove Garlic

half glasses Dry white wine

1 tablespoon Flour

350 g Linguine

1 kg seafood

Preparation

Take a large pan and put in the well-drained seafood with 2 cloves of garlic, chili. Put the seafood to purge for at least an hour in water, so as to remove the sand before cooking. Cover with a lid and let go on high heat until all the fruits have opened. It will take about ten minutes to open up to everyone. Do not cook further. Turn off the heat and remove the seafood from the pan. Set them aside, then strain the cooking water with a pass and collect it in a glass. Dry the pan and prepare a sauté with plenty of oil (at least 4 tablespoons), garlic and chilli. Let go for a few minutes until the garlic is golden, removing it before it burns. At this point add half a glass of white wine, the filtered cooking water and a tablespoon of flour. Stir to avoid lumps and let it evaporate for a couple of minutes. Drain the pasta, which you had previously cooked, slightly al dente and season it directly in the pan with the seafood, keeping the heat low, and flavoring well. If necessary, add a little pasta cooking water. Before serving the linguine with seafood, sprinkle with chopped parsley. Many shell most of the fruits and leave only a few with the shell as a garnish. My advice is to keep them all with the shell, the taste of the sea will be more intense.