← Nouns Cooking · Italian

Ingredients

• 350 g linguine or spaghetti
• 500 g Mussels, scrubbed and debearded
• 500 g Clams, soaked in salted water and rinsed
• 250 g Squid, cleaned and cut into rings
• 8 large raw prawns, shell on
• 300 g Cherry tomatoes, halved
• 3 cloves Garlic, sliced
• 1 pinch Chilli flakes
• 100 ml dry white wine
• 5 tbsp extra virgin olive oil
• 3 tbsp Parsley, chopped
• Salt

Method

1. Throw away any mussels or clams that are cracked or stay open when tapped. Put them in a large pan with a splash of the wine, cover and cook over high heat for 3–4 min until they open. Strain the juices through a fine sieve and keep them; discard any shells that stay shut.
2. Bring a large pot of salted water to the boil and start cooking the pasta.
3. Meanwhile, warm the oil in a wide frying pan over medium heat and sizzle the garlic and chilli for 1 minute. Add the squid and prawns and cook for 2 min.
4. Pour in the rest of the wine and let it bubble for 1 minute, then add the tomatoes and the strained shellfish juices. Simmer for 4–5 min until the tomatoes soften.
5. Drain the pasta 2 minutes before it is al dente and add it to the pan with the mussels and clams. Toss over high heat for 2 min, adding a little pasta water, until the sauce clings and the pasta is just tender.
6. Scatter with parsley, drizzle with a little more oil and serve at once.

Tips

• Do not add salt until you taste: the shellfish juices are already salty.
• Contains molluscs and crustaceans, both common allergens.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar BBC Good Food