Main dishes
Linguine allo Scoglio
Preparation
20 min
Cooking time
15 min
Portions
4-6
If you’re using frozen seafood, make sure it’s fully thawed and drained before cooking. You can adjust the mix of seafood based on what’s available or your preferences—mussels, clams, shrimp, and squid are traditional, but other shellfish or fish can work as well.
Ingredients
Preparation
- Clean and scrub the mussels and clams. Discard any that are open or damaged. Peel and devein the shrimp and cut the squid into small rings.
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions, until 1 minute before al dente. Reserve 1 cup of cooking water before draining.
- While the pasta cooks, heat the olive oil over medium heat in a large, deep pan.
- Add the garlic and red chili (if using). Season with salt and pepper. Sauté for about 1 minute, until fragrant.
- Add the prepared seafood to the pan. Start with the clams (they take the longest to cook), cover and cook for 2 to 3 minutes. Add the mussels, cover and cook for an additional 2 to 3 minutes or until they start opening. Add the rest of the seafood.
- Pour in the white wine and allow it to evaporate for another 2 minutes or until the shrimp begin turning pink.
- Add the marinara sauce. Stir and let everything simmer for about 5 to 7 minutes, or until the seafood is cooked through (the mussels and clams should have opened, and the shrimp should be pink).
- Add the drained cooked linguine directly into the pan with the seafood sauce. Toss everything together, adding a bit of the reserved cooking water if needed. Cook for 1 minute more, until pasta is coated and al dente.
- Stir in the chopped parsley and adjust the seasoning with salt and pepper if necessary.
- Plate the linguine and garnish with extra parsley, lemon zest, and if desired, pangrattato. Buon appetito!
