Ingredients

For the seafood:

• 400 g (14 oz) mussels
• 400 g (14 oz) clams
• 2 medium squid
• 4 scampi
• 250 g (9 oz) shrimp (peeled and deveined)

For the sauce:

• 300 g (10.5 oz) cherry or datterini tomatoes, halved
• 3 garlic cloves
• Extra virgin olive oil, to taste
• White wine, to taste
• Fresh parsley, to taste
• Fresh chili pepper, to taste
• Freshly ground black pepper, to taste

For the pasta:

• 320 g (11 oz) linguine (or spaghetti)
• Salt, to taste

👩‍🍳 Method

1. Purge the clams in cold salted water for 2 hours, then rinse well.
2. Clean the mussels, removing any beards and scrubbing the shells.
3. In a large pan, sauté garlic and parsley stalks in olive oil. Add mussels and clams. Pour in a splash of water, cover, and steam until they open.
4. Shell most of the mollusks (reserve a few in shells) and filter the broth through a sieve. Set aside.
5. Clean the scampi and shrimp, removing shells and intestines. Clean the squid and cut into rings.
6. Sauté squid in a hot pan with oil and garlic for 2-3 minutes. Remove and set aside.
7. In the same pan, sear scampi, deglaze with white wine, and set aside.
8. Add more oil, garlic, and chili. Sauté tomatoes until they begin to soften.
9. Cook linguine in salted boiling water for 5 minutes less than package time.
10. Add seafood broth and 2 ladles of pasta water to the tomato sauce.
11. Drain pasta halfway, add it to the pan, and finish cooking risotto-style. Stir constantly.
12. When pasta is almost done, add shrimp, squid, mussels, clams, and scampi. Stir until heated through.
13. Finish with chopped parsley and freshly ground pepper.