Linguine alla Pescatora

By polloazul

Ingredients

• 350 g. linguine or any similar pasta like spaghetti, vermicelli
• 700 g. shrimps
• 1 squid, cut into rings
• 1 octopus, cut into rings
• 350 g. mussels
• 350 g. vongole veraci (carpet shell clams)
• 1 big bunch parsley, chopped finely
• 1 cup white wine
• 1 dried chili
• 300 g. cherry tomatoes, halved
• 4 cloves garlic, one clove chopped finely and the three others halved
• extra virgin olive oil
• salt

Details

Servings 4

Preparation

Step 1

Boil water in a pot for the pasta. When it boils, add salt. Cook the linguine following the number of minutes suggested in the box.

Meantime, saute' garlic & chili in a saucepan with extra virgin olive oil. Add some chopped parsley, about 2 spoons. Add mussels & clams. After tossing for a couple of minutes, add the octopus, squid, shrimps, tomatoes & parsley. After cooking for about 10 minutes, add the wine. Let the liquid evaporate until it becomes slightly thick. Cook for about 20 minutes, mixing once in while. Add salt.

About 2 minutes before the pasta cooks, transfer to the saucepan with the sauce. Mix with the seafood for 2 minutes. Drizzle with extra virgin olive oil and sprinkle with the remaining parsley.