Linguine ai Frutti di Mare
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Linguine ai Frutti di Mare
A classic seafood pasta from the Bay of Naples, combining linguine with mussels, clams, shrimp, and calamari in a light sauce that highlights the freshness of the sea. Elegant yet simple, it is a staple of coastal Neapolitan cuisine.
Servings4
Calories580kcal
Ingredienti
- 400 g linguine
- 500 g mussels cleaned
- 500 g clams purged
- 200 g shrimp peeled
- 200 g calamari sliced into rings
- 4 tbsp extra virgin olive oil
- 2 cloves garlic lightly crushed
- 150 ml dry white wine
- 200 g cherry tomatoes halved (optional)
- Fresh parsley finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Steam the mussels and clams in a large pot until they open.
- Remove the shellfish from the pot and strain the cooking liquid through a fine sieve.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and sauté until fragrant.
- Add the calamari and cook for 2 minutes.
- Pour in the white wine and let it evaporate.
- Add the shrimp and cook for another 2 minutes.
- Add the cherry tomatoes if using and cook briefly until softened.
- Pour in some of the reserved shellfish liquid and simmer for a few minutes.
- Return the mussels and clams to the skillet.
- Meanwhile, cook the linguine in plenty of salted boiling water until al dente.
- Drain the pasta and transfer it to the seafood sauce.
- Toss gently over high heat for 1 minute, adding a little pasta water if necessary.
- Finish with chopped parsley and black pepper.
- Serve immediately.
Note
The version without tomatoes, known as “in bianco,” is especially popular along the Neapolitan coast.
Discard any mussels or clams that do not open during cooking.
Do not add cheese to seafood pasta.
Discard any mussels or clams that do not open during cooking.
Do not add cheese to seafood pasta.