LINGUINE ALLO SCOGLIO - the taste of summer

The Italian tradition of seafood cuisine boasts numerous recipes, but the symbolic recipe of summer is the Linguine Allo Scoglio. All the aromas of the Mediterranean are concentrated in a single dish that seasons the pasta, which is cooked in a pan to absorb the flavor of the sea and become even more appetizing! 

There are countless versions, Antonio Amato offers you his with mussels, clams, shrimps, and squid. But the beauty of this recipe is its versatility, you can replace or add the ingredients you like best such as cuttlefish, baby octopus or lupins and thus enjoy the always different but always tasty Linguine allo scoglio! 

INGREDIENTS FOR 4 PEOPLE 

350 gr Antonio Amato Linguine 

300 gr mussels 

250 gr clams 

250 gr prawns 

250 gr squid 

5-6 cherry tomatoes 

extra virgin olive oil

1 clove of garlic 

Parsley to taste 

Chili pepper to taste 

METHOD 

1. To prepare linguine with seafood, start by cleaning the mussels and clams, then place a colander in a container, so that it does not touch the bottom and fill with cold running water, leaving the excess sand to drain the clams. Throw away the water and repeat the operation, then leave them to soak.
2. Then move on to cleaning the mussels: remove the impurities present on the valves with the help of the back of a blade if they are very resistant and tearing off the byssus, that is the barbette part that comes out, then help yourself with a new steel wool and scrape off the impurity. 
3. Heat 2 tablespoons of olive oil in a large pan and when it is hot adding the clams and mussels, cover immediately with a lid and wait until they are completely open, it will take 3-4 minutes. Once the mussels and clams have been opened, remove the lid and pour them into a container, do not throw away the cooking liquid but filter it through a narrow mesh strainer to remove any impurities, sand residues, and keep it warm to one side. Then shell both the clams and the mussels and set aside the mollusks and some other shells still full while you can remove the empty shells. If you do not use them already clean, you can dedicate yourself to cleaning the squid: you will have to remove the head and the entrails, then remove the skin and cut only the superficial part, you can help yourself by entering the inside with the blade, until it opens completely. 
4. Meanwhile, cook the Antonio Amato Linguine in abundant salted water and drain when al dente. 
5. In a pan with a drizzle of oil, brown a clove of garlic and add 300 g of mussels and 250 g of clams. Once opened, filter the liquid, and remove the fruits from the shells. Then take another pan in which you will fry oil, garlic, chili and add the cherry tomatoes cut in two. Add the prawns and cook for 10 minutes, gradually pouring the cooking liquid from the mussels and clams. Take the already cleaned squid, separate the tentacles from the rest and get some rings. Pour them into the pan, after removing the garlic and chili. Also add the clams and mussels, leave it all to flavor for a few minutes. Finally, season the linguine sprinkle with chopped parsley. 

Enjoy your meal!