Linguini with seafood
11.5 oz Barilla Linguini
14 oz mussels
14 oz clams
5 oz cherry tomatoes
5 fl oz white wine
1 garlic clove
1 tbsp parsley, chopped
1 bunch basil
1 sprig fresh oregano
2.7 fl oz extra virgin olive oil
Sale, pepper to taste
In a pan, heat up the extra virgin olive oil with chopped garlic and chopped parsley, basil torn by hand and oregano crumbled coarsely.
Add the mussels, well scrubbed, bearded and rinsed, the clams, well purged and rinse as well and the white wine.
Cover with a lid and let the shells open up.
Once open, remove from the pan, shell about three quarters of the seafood and put in a bowl.
In the same pan, cook the red mullet (eviscerated, filleted and washed), the langoustines whole, shrimp shelled and the cherry tomatoes cut in wedges.
Sauté for some minutes, then put together with the mussels and clams sauce.
Season with salt and pepper.
When ready the sauce should still be a little runny.
Boil the Spaghetti in abundant salted water, drain when al dente and sauté in the pan with the fish sauce.