Linguine allo scoglio (4 servings)
400 grams pasta, 4 calamari, 4 scampi, 400 gms clams, 400 gms mussels, 1 glass white wine, olive oil, garlic and parsley.
Place clams and mussels in a bowl of fresh cold water for two hours. Saute’garlic in oil and remove before adding sliced calamari and scampi, soutè for two minutes, add the mussels, clams, parsley and wine. Cook on a low flame for 15 minutes until mussels and clams have opened.
Cook the pasta separately to al dente, drain and combine in pan with seafood and souce and cook together for another minute.