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Linguine allo Scoglio

Serves 4 to 6 Entree pasta, Pasta & Rice

Linguine allo Scoglio

Linguine allo Scoglio is a cherished staple from the coastal regions of Campania, where the bounty of the sea meets the simplicity of home cooking. This dish is often enjoyed on warm evenings, when the sea breeze mingles with the aroma of garlic and wine, creating a melody that invites family and friends to linger at the table. Here, the sea's gifts are celebrated in their purest form, with no need for elaborate presentations.

The linguine is a canvas for the briny sweetness of clams and mussels, while tender calamari adds a gentle bite. Cherry tomatoes burst with sun-kissed flavor, harmonizing with the rich olive oil and the subtle warmth of garlic. A splash of dry white wine ties it all together, providing a delicate acidity that dances on the palate. Serve this with a carefree spirit, as Campania cooks do, where the joy lies in the simplicity of each mouthful.

Ingredients

  • 400 glinguine
  • 400 gclams — purged
  • 300 gmussels — scrubbed
  • 300 gcalamari — cleaned
  • 400 gcherry tomatoes — halved
  • 4 clovesgarlic — sliced
  • 120 mldry white wine
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by heating 5 tablespoons of extra virgin olive oil in a large, deep skillet over medium heat. Once the oil is shimmering, add 4 cloves of thinly sliced garlic. Sauté until the garlic is golden and fragrant, being careful not to let it burn, which would impart a bitter taste.
  2. Add 300 g of cleaned mussels and 400 g of cleaned clams to the skillet. Stir them gently to coat with the garlic-infused oil. Cook for about 2 minutes, then add 300 g of cleaned and sliced calamari. Stir again to ensure even cooking.
  3. Pour in 120 ml of dry white wine to deglaze the pan, scraping up any bits stuck to the bottom. Cover the skillet with a lid and let the shellfish steam. Cook until the mussels and clams have opened and the calamari is tender, which should take about 5 to 7 minutes. Discard any shellfish that remain closed.
  4. Meanwhile, bring a large pot of salted water to a boil and cook 400 g of linguine until just al dente, according to package instructions. Drain the pasta, reserving a cup of the pasta water.
  5. Add the drained linguine to the skillet with the seafood. Toss everything together gently, allowing the pasta to absorb the flavors of the seafood and its juices. If the mixture seems dry, add a little reserved pasta water to loosen it.
  6. Finish the dish by tossing in a handful of freshly chopped parsley. Taste and adjust the seasoning with fine sea salt as needed. Serve immediately while the pasta is still loose and glossy, capturing the essence of the sea.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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