Linguine with seafood

Linguine with seafood


INGREDIENTS FOR 4 PEOPLE:
350 g linguine
1 squid1 sepia
300g prawns
500 g of mussels
500g ripe tomatoes
1 dl extra virgin olive oil
1 clove of garlic
1 red pepper
1 bunch of parsley
3 tablespoons white wine
salt

PROCEDURE: Clean the squid by removing the entrails, bone, eyes and skin.Deprives the skin and squid guts. Shell the shrimp and try them on the black wire inside. Wash the shellfish and reduce it to bits. Scrape the mussels, Privalia beard and wash, then open holes in a blanket model, with wine and a little chopped parsley. Remove clams from shells, eliminating those that remained closed and filters the cooking liquid.In a pan with olive oil, garlic and pepper, brown the squid, shrimp and squid for two or three minutes, then remove them with a slotted spoon. Put the tomatoes in the same pan, dining and cook for 8 minutes. Combine the shrimp, cuttlefish, squid, mussels with a little of their cooking liquid and cook for a minute. Boil pasta, drain and season with fish sauce. Mix, transfer to a serving dish, sprinkle with chopped parsley and serve.ADVICE: If you want a match wanted for this first fish you can choose between white Biancolella Ischia, a native of Campania and the white Tocai Friuli - Venezia Giulia.