Linguine allo scoglio

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Linguine allo scoglio

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Ingredients

Adjust Servings:
350 g Linguine
1 Squid
1 Cuttlefish
300 g Shrimp
500 g Mussel
500 g Tomatoes
10 cl Extra virgin olive oil
1 clove Garlic
1 bunch Parsley
1 little glass White wine
1 Chili pepper fresh
to taste Salt

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Ingredients

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Linguine allo scoglio is a very tasty seafood dish, a great classic of Italian cuisine with mussels, cuttlefish, squid and shrimp. Compared to linguine (or spaghetti) with seafood, the difference is marked precisely by the heavy presence of shellfish, which enriches the dish with colors and especially flavors.

How to make linguine allo scoglio

Delicious linguine allo scoglio is prepared by cleaning the shellfish and using them to make a sauce along with the other ingredients. Then you cook the pasta, add it to the sauce and serve it with chopped parsley. Here are all the steps in the recipe.

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Steps

1
Done

Clean the cuttlefish by removing the guts, bone, eyes and skin, strip the squid of its skin and innards, shell the shrimp and remove the inner black thread, then wash the shellfish and cut them into small pieces.

2
Done

Scrape the mussels, remove the "beard," wash them, and open them in a covered pan with wine and a little chopped parsley, then remove the mussels from their shells, discard any that remain closed, and strain the cooking liquid

3
Done

In a pan with oil, garlic and chili, brown the cuttlefish, shrimp and squid for 2 minutes, then remove them with a slotted spoon, place tomatoes in the same pan, salt and cook for 7 minutes, add shrimp, cuttlefish, squid, mussels with some of the cooking liquid and cook 1 minute

4
Done

Boil the pasta, drain and toss with the fish sauce, mix well, transfer to a serving plate, sprinkle with chopped parsley and serve at the table.

5
Done

Tips

Linguine allo scoglio can be stored in the refrigerator for up to one day, in an airtight closed container.

Eatsitaly

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