Linguine with clams and mussels

Linguine with clams and mussels

Linguine vongole e cozze

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

You will find this dish in all the coastal towns and villages, most famously in the laguna of Venice. It is the seafood pasta ‘par excellence ’. There exist two versions of the sauce: in rosso (with tomatoes) or in bianco (without tomatoes). I prefer the second, featured here, as you can appreciate the taste of the seafood much more easily.

Ingredients

Quantity Ingredient
400g linguine
salt and pepper
1 bunch flat-leaf parsley, finely chopped
extra virgin olive oil

Sauce

Quantity Ingredient
1kg mussels, cleaned
1kg small clams, cleaned
6 tablespoons olive oil
100ml dry white wine
2 garlic cloves, peeled and finely diced
1 small red chilli, chopped, (optional)

Method

  1. For the sauce, put the mussels and clams in a large saucepan with the olive oil, wine, garlic and chilli (if using). Bring to the boil with the lid on and cook for a further 10 minutes before removing from the heat. Discard any mussels that haven’t opened. Remove the meat from the shells (reserving a few for garnish) and keep to one side. Discard the empty shells.
  2. At the base of the pan will be the sauce made of oil, wine, juices from the shells, garlic and chilli, if desired. Keep this warm.
  3. In a separate pan, cook the pasta in plenty of boiling salted water until al dente, about 6–7 minutes. Drain and add to the sauce. Add salt, lots of pepper and the parsley, along with the shellfish flesh.
  4. Divide between the plates, adding a few drops of extra virgin olive oil and the few remaining shell-on fish. Serve immediately.

Cheese with seafood pasta

  • The Italians would only use cheese with seafood when baking or grilling it – with lobster or crab, say, cooked under the grill. Otherwise they believe the cheese spoils the fresh flavour of the sea, and does not complement it at all.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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