Linguine With Mixed Seafood - {Linguine Ai Frutti Di Mare}

By roxy

Ingredients

• 2 1/4 pounds prepared mixed shellfish (such as small hard-shell or soft-shell
• clams, mussels, raw langoustines, and raw small or medium shrimp in shell)
• 1/4 cup dry white wine
• 1 pound cherry tomatoes (or small vine-ripened tomatoes)
• 1 pound linguine
• 1/2 cup olive oil
• 5 garlic cloves thinly sliced
• 1 pinch dried red pepper flakes
• 3 tablespoons chopped flat-leaf parsley
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Put the clams and mussels in a large pan with the wine, cover, and cook over a high heat for 3 to 4 minutes, until they have opened (discard any that remain closed). Tip into a colander placed over a bowl and set aside.

Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them.

Bring a large pan of well-salted water (1 teaspoon salt to each 2 1/2 cups water) to a boil. Add the linguine and bring back to a boil, then cook for about 8 minutes or until al dente.

Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle. Add the pepper flakes and tomatoes, and simmer for 5 minutes. Stir in all but the last 1 to 2 tablespoons of the cooking liquid from the clams and mussels. Bring back to a boil and simmer until reduced to a sauce-like consistency.

Stir the langoustines into the sauce and turn them over until they turn pink. Add the shrimp and simmer for 2 to 3 minutes longer, until the langoustines and shrimp are both cooked. Stir in the cooked clams and mussels, along with the chopped parsley, and turn them over a few times until heated through. Season, if necessary, with a little salt and some pepper.

Drain the pasta well and tip it into a large, warmed serving dish. Pour the seafood sauce over the pasta and toss together well. Serve hot.

This recipe yields 4 servings.

Alternative Fish: Any mixture of shellfish, plus maybe some prepared and sliced bay scallops or squid.