 | 410 gr mussels, scrubbed |
| 280 gr. clams, scrubbed |
| 250 ml extra virgine olive oil |
| 185 gr. small schrimp raw |
| 185 gr. small squid, cleaned an cut
into small strips |
| 2 garlic cloves chopped |
| 250 ml dry white wine |
| 410 gr. ripe tomatoes, peeled, seeded
and chopped |
| salt and freshly ground black pepper |
| 410 gr. Linguine |
| 2 tblsp finely chopped flat leafed
parsley |
|
| Place the mussels and clams in a large
skillet over high heat along with 3 tblsp of olive oil. The heat will cause them to open
and lose the water contained in their shells. remove the meat from the shells and set
aside, reserving their liquid in the pan. Peel the shrimp and set aside. Add the crushed
heads and shells to the skillet. Cook gently until; the liquid is quit thick. strain the
mixture through a fine strainer and reserve the resulting juices, discard the solids. |
| In a stewpan, combine the squid, the
remaining oil and garlic. Cook, moistening frequently with the wine, until all the wine
has been added and evaporated. Add the tomatoes, adjust the seasonings. Add half the
reserved cooking juices from the shellfish and cook over moderate heat for 20 minutes.If
the mixture dries out, add more of the juices. Add the shrimp and cook for 10 minutes. Add
the shelled mussels and clams, mix well and cook for 3-4 minutes, until blended
thoroughly. |
| cook the pasta in plenty of boiling
salted water until al dent, drain. Transfer the pasta to the pan containing the sauce. Mix
well, sprinkle each serving with pepper and parsley, and serve. |
|
