Linguine allo Scoglio: Seafood Pasta with Mussels, Clams and Prawns

Native to Southern Italy, linguine allo scoglio translates to "linguine with stones" and refers to a clever cooking technique historically used by fishermen. Before cooking, they would add scogli, or small seashore rocks, to a pot of live shellfish. Shaking the pot helped the stones detach the mollusks from their shells, making them easier to eat. The dish is common throughout Italy but most closely connected with the coastal South. At Eataly, we use Linguine di Gragnano, the famous bronze die extruded pasta from Campania. This version is tomato-based, with mussels, clams, prawns and cherry tomatoes that add a touch of sweetness.

Ingredients for 2 people

• 8.5 oz linguine
• 1/2 lb mussels
• 1/2 lb manila clams
• 6 prawn tails
• 1 garlic clove
• 1 glass white wine
• 1/4 tsp chili flakes
• 2 teaspoons parsley
• 3 Tbsp extra virgin olive oil
• 1/2 lb cherry tomatoes

How to make Linguine allo Scoglio

1. Bring a large pot of salted water to a boil. Add the linguine and cook for 12 minutes.
2. Wash the cherry tomatoes and cut them into 4 wedges each. Cut each prawn tail in 2 pieces.
3. Heat 2 Tbsp of the extra virgin olive oil in a sauté pan. Add the garlic clove for about 30 seconds, or until fragrant, then remove it.
4. Add the mussels and clams to the pan, deglazing with the glass of white wine and 1 ladle of pasta water. Cook for about 1 minute, then add the chili flakes, cherry tomatoes and prawn tails and cook for another minute. Taste the sauce and add salt if necessary.
5. Add the cooked linguine and a ladle of pasta water, mixing for 1 minute.
6. Add the parsley and the remaining 1 Tbsp of extra virgin olive oil and mix. Divide between 2 plates and serve immediately.

Tips

Serve with the shells

Always include the shells when serving. They enhance the fresh, briny flavors of the sea.