Linguine ai frutti di mare (linguine with mixed seafood)


by: GirlCocoa

Linguine is a form of pasta - flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine. Linguine originated in the Campania region of Italy. Linguine alle vongole (linguine with clams) is a popular use of this pasta.


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serves: 4

2 1/4 lb (1 kg) prepared mixed shellfish (such as small hard-shell or soft-shell clams, mussels, raw langoustines, and raw small or medium shrimp in shell)

1/4 cup dry white wine

1 lb (450 g) cherry tomatoes or small vine-ripened tomatoes

1 lb (450 g) linguine

1/2 cup (120 ml) olive oil

5 cloves garlic (thinly sliced)

pinch of dried red pepper flakes

3 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
Linguine ai frutti di mare (linguine with mixed seafood)

Servings Per Recipe: 4

Amount per Serving

Calories: 1191

  • Total Fat: 34.6 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 76.6 mg
  • Sodium: 3922.9 mg
  • Total Carbs: 159 g
  •     Dietary Fiber: 17.8 g
  •     Sugars: 45.9 g
  • Protein: 68.6 g

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1.  Put the clams and mussels in a large pan with the wine, cover, and cook over a high heat for 3 to 4 minutes, until they have opened (discard any that remain closed). Tip into a colander placed over a bowl and set aside.

2.  Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them.

3.  Bring a large pan of well-salted water (1 teaspoon salt to each 2 1/2 cups/600 ml water) to a boil. Add the linguine and bring back to a boil, then cook for about 8 minutes or until al dente.

4.  Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle. Add the pepper flakes and tomatoes, and simmer for 5 minutes. Stir in all but the last 1 to 2 tablespoons of the cooking liquid from the clams and mussels. Bring back to a boil and simmer until reduced to a saucelike consistency.

5.  Stir the langoustines into the sauce and turn them over until they turn pink. Add the shrimp and simmer for 2 to 3 minutes longer, until the langoustines and shrimp are both cooked. Stir in the cooked clams and mussels, along with the chopped parsley, and turn them over a few times until heated through. Season, if necessary, with a little salt and some pepper.

6.  Drain the pasta well and tip it into a large, warmed serving dish. Pour the seafood sauce over the pasta and toss together well. Serve hot.

Cooks' note:
Any mixture of shellfish, plus maybe some prepared and sliced bay scallops or squid.

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