Pontine linguine
Instructions
Thoroughly wash the mussels and clams under running water, put them in a pan with two tablespoons of olive oil and cook for 15 minutes on moderate heat so that you open.
Once removed the shells remained closed and remove the fruit from the other, retaining the liquid that will be emitted.
Shelled shrimp, place the shells in a pan containing the mussels liquid and Cook all together for 6-7 minutes on low heat, then pass the mixture through a sieve.
Clean the squid, cut them into small pieces and let them cook for 4-5 minutes in a saucepan with the rest of the oil and the minced garlic, fresh focus.
Squirt the sauce with the white wine, turn up the flame and let it evaporate, then add the tomatoes.
Sprinkle with salt and pepper and pour about half the filtered liquid, lower the heat to low and continue cooking for 20 minutes, occasionally joining the remaining filtered liquid; When the sauce is thick, add the pulp of the scampi.
Supplemented by the fruits of the clams and mussels and season all together for a few minutes.
Boil al dente pasta in a pot of boiling salted water, then drain, place in a serving dish, dress with the sauce and serve.
