Linguine ai Frutti di Mare

Ingredients for Linguine ai Frutti di Mare

• 1 tablespoon olive oil

• 2 cloves garlic, sliced

• Red pepper flakes

• 120ml dry white wine

• 12 Manila or littleneck clams

• 275g linguine

• 180ml tomato sauce

• 12 black mussels

• 8 prawns, shelled (tail intact) and deveined

• 4 sea scallops, quartered

• 140g calamari, cut into thin rings

• 1/4 cup fresh flat-leaf parsley, coarsely chopped

How to make Linguine ai Frutti di Mare

Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.