Linguine with Mussels, Clams, Squid and Prawns in Cherry Tomato Sauce

What you need

• 350 g (12 oz) linguine
• 800 g (1 3/4 lb) mussels, scrubbed and debearded
• 800 g (1 3/4 lb) clams, soaked in cold water for 30 min
• 300 g (10 oz) squid, cleaned, body cut into rings
• 8 raw prawns, shell on, deveined
• 300 g (10 oz) cherry tomatoes, halved
• 4 tbsp olive oil, extra virgin
• 2 cloves garlic, lightly crushed
• 80 ml (1/3 cup) dry white wine
• 1 handful flat-leaf parsley, chopped
• chili flakes, optional, a pinch
• salt, for the pasta water and to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Soak the clams in cold salted water for 30 min, then rinse them. Discard any mussel or clam that stays open when tapped.

2. 2

   Bring a large pot of water to a boil and salt it well.

3. 3

   Heat 2 tbsp of the olive oil in a wide, deep pan over high heat. Add the clams and mussels and cover at once.

4. 4

   Shake the pan now and then until the shells open, 3-4 min. Move the shellfish to a bowl and throw away any that stayed shut.

5. 5

   Strain the liquid left in the pan through a fine sieve and keep it. Pull the meat from most of the shellfish and leave a few in their shells for serving.

6. 6

   Wipe the pan, add the remaining oil, the garlic and the chili flakes, and warm over medium heat until the garlic turns pale gold. Add the squid and a pinch of salt and sear over high heat for 4-5 min.

7. 7

   Pour in the wine and let it bubble for 1 min. Remove the garlic, add the cherry tomatoes and cook for 5 min, until they start to collapse.

8. 8

   Drop the linguine into the boiling water and cook for 5 min less than the packet says.

9. 9

   Add the prawns to the sauce, season with salt and pepper and cook for 2-3 min, until pink and opaque.

10. 10

    Lift the linguine straight into the pan with a little pasta water. Add the strained shellfish liquid a few spoonfuls at a time and toss over medium heat until the pasta is just tender and coated.

11. 11

    Fold in the shelled clams and mussels and half the parsley. Toss gently for 30 seconds.

12. 12

    Serve hot, topped with the shellfish in their shells and the rest of the parsley.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.