My Style Linguine allo Scoglio (Seafood Linguine)

Name: My Style Linguine allo Scoglio (Seafood Linguine)
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 12 ounces linguine (about 350 grams); 2 1/4 pounds clams (about 1 kg); 2 1/4 pounds mussels (about 1 kg); 10 langoustines or large shrimp; 10 Mazara red shrimp or large shrimp; as needed Extra virgin olive oil,; as needed Salt,; 1 pinch red pepper flakes; 2 cups cherry tomatoes (about 300 grams), chopped; Garlic; White wine; as needed Fresh parsley,; as needed Chopped pistachios (preferably Bronte pistachios),

Maria Alletto @lacucinadimaria

A classic Mediterranean dish with a rich, intense flavor. I first tried it years ago at a trattoria in Patti, in the province of Messina, and have tried to recreate the recipe in my own way.

Maria Alletto @lacucinadimaria

A classic Mediterranean dish with a rich, intense flavor. I first tried it years ago at a trattoria in Patti, in the province of Messina, and have tried to recreate the recipe in my own way.

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Ingredients

40 minutes

Serves 4 servings

12 ounceslinguine (about 350 grams)
2 1/4 poundsclams (about 1 kg)
2 1/4 poundsmussels (about 1 kg)
10langoustines or large shrimp
10Mazara red shrimp or large shrimp
as neededExtra virgin olive oil,
as neededSalt,
1 pinchred pepper flakes
2 cupscherry tomatoes (about 300 grams), chopped
Garlic
White wine
as neededFresh parsley,
as neededChopped pistachios (preferably Bronte pistachios),

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Steps

40 minutes

1

Clean the clams and mussels thoroughly. Remove the beard from the mussels. Place the shellfish in two separate pots, cover, and cook over low heat, then medium heat, until they open.
2

Remove the clams and mussels from their shells. Clean the langoustines and shrimp, removing the intestinal vein.
3

In a large skillet, heat some extra virgin olive oil with a clove of garlic, a pinch of red pepper flakes, and the heads of the langoustines and shrimp. Sauté well, pressing the heads to release their juices. Deglaze with white wine.
4

Let the wine evaporate, then remove the garlic and the heads of the shrimp and langoustines. Add the previously chopped cherry tomatoes.
5

Cook the tomatoes for a few minutes, then add the shrimp and langoustines. Once cooked, add the mussels and clams, which you have previously sautéed in a pan with a bit of extra virgin olive oil, a clove of garlic, deglazed with white wine, and some of the clam cooking liquid added.
6

Once everything is combined, cook the pasta and add it to the skillet. Mix well and finish with some finely chopped parsley and a sprinkle of chopped pistachios.