📝 About This Recipe
A classic coastal Italian masterpiece that translates to 'Linguine on the Rocks,' capturing the essence of the Mediterranean sea in every bite. This dish features a vibrant medley of fresh mussels, clams, shrimp, and calamari simmered in a light, aromatic white wine and cherry tomato sauce. It is a celebratory pasta that perfectly balances the briny sweetness of the sea with the bright acidity of tomatoes and a delicate hint of chili heat.
🥗 Ingredients
The Seafood
- 500 grams Mussels (scrubbed and debearded)
- 500 grams Clams (Vongole) (purged of sand)
- 8-12 pieces Large Shrimp (peeled and deveined, tails left on)
- 250 grams Squid (Calamari) (cleaned and sliced into rings)
Pasta and Aromatics
- 400 grams Linguine (high-quality bronze-die pasta)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 4 cloves Garlic (thinly sliced)
- 1 Fresh Red Chili (seeded and finely chopped)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 250 grams Cherry Tomatoes (halved)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Ensure all shellfish are thoroughly cleaned. Discard any mussels or clams that are open and do not close when tapped.
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2
Bring a large pot of heavily salted water to a boil. Use about 10g of salt per liter of water to season the pasta properly.
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3
In a very large wide-bottomed pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and chili, sautéing for 1-2 minutes until fragrant but not browned.
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4
Add the mussels and clams to the pan, followed by the white wine. Cover with a tight-fitting lid and steam for 3-5 minutes, or until the shells have opened.
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5
Using a slotted spoon, remove the opened shellfish to a bowl and set aside. Strain the remaining liquid in the pan through a fine-mesh sieve into a clean bowl to remove any residual grit, then wipe the pan clean.
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6
Return the pan to medium-high heat with the remaining 2 tablespoons of olive oil. Add the squid rings and shrimp, searing quickly for 1-2 minutes until the shrimp turn pink and the squid is opaque.
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7
Add the cherry tomatoes to the pan and pour back the reserved, strained shellfish liquid. Simmer for 3-4 minutes until the tomatoes begin to soften and create a light sauce.
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8
While the sauce simmers, drop the linguine into the boiling water. Cook for 2 minutes less than the package instructions (very al dente).
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9
Using tongs, transfer the linguine directly from the water into the seafood pan. Add a small ladle of pasta cooking water to the pan.
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10
Toss the pasta vigorously over medium heat for the final 2 minutes of cooking. The starch from the pasta will emulsify with the oil and seafood juices to create a silky coating.
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11
Add the reserved mussels and clams back into the pan along with most of the chopped parsley. Toss one last time to ensure everything is heated through.
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12
Remove from heat, drizzle with a final touch of extra virgin olive oil, and serve immediately in warmed bowls, garnished with the remaining parsley.
💡 Chef's Tips
Always use the freshest seafood available; the quality of the ingredients is the soul of this dish. Never add cheese to a seafood pasta, as it masks the delicate briny flavors of the shellfish. If the sauce looks too dry when tossing the pasta, add more pasta water a tablespoon at a time to reach a glossy consistency. Discard any mussels or clams that remain closed after the steaming process. Use a high-quality bronze-cut pasta, as the rough texture helps the seafood sauce cling to the strands.
🍽️ Serving Suggestions
Pair with a crisp, chilled Italian white wine like Vermentino or Greco di Tufo. Serve with thick slices of toasted sourdough or ciabatta to soak up the delicious remaining sauce. A simple side salad of arugula and shaved fennel with a lemon vinaigrette provides a refreshing contrast. Provide an extra bowl on the table for discarded shells to keep the presentation neat. Finish the meal with a light lemon sorbet to cleanse the palate after the rich seafood flavors.