Linguine Ai Fruitti Di Mare (Linguine With Mixed Seafood)

Directions

1. 1 Wash the clams and mussels in plenty of cool water and throw away any which will not shut when lightly tapped. Scrape any barnacles off the mussels and pull out the fibrous beards.
2. 2 Put into a large pan with the wine, cover and cook over a high heat for 3-4 min till they have opened (throw away any which remain closed). Set aside.
3. 3 Squeeze the tomatoes to remove most of the seeds and juice, and coarsely chop. Boil 3.4 litres/6 pint water in a large pan with 2 tbsp salt.
4. 4 Add in the linguine, boil and cook for about nine min or possibly till al dente.
5. 5 Slowly heat the extra virgin olive oil and garlic in a large pan till sizzling. Add in the chilli flakes and tomatoes and simmer for five min.
6. 6 Strain in all but the last Tbsp. or possibly two of the cooking liquor from the clams and mussels. Boil and simmer till reduced to a sauce-like consistency. Stir the cigarela or possibly langoustines into the sauce and turn over till they go pink.
7. 7 Add in the prawns and simmer for 2-3 min till cooked. Stir in the cooked shellfish and parsley, and turn over a few times till heated through.
8. 8 Season if necessary with salt and black pepper. Drain the pasta well and tip into a large warmed serving dish. Pour over the seafood sauce and toss together well.