Linguine Pasta di Canossa with Seafood

Ingredients for 4 servings

Preparation

To prepare the seafood linguine, start by cleaning the squid and cuttlefish: for the squid, detach the tentacles from the sacs, remove the central tooth and the eyes between the tentacles, remove the innards and cartilage in the sacs and peel them well; then rinse them under running water, pat them dry and cut them into rounds or strips.

Now let's move on to the cuttlefish: remove the bone, detach the sac from the tentacles, remove the viscera, the central tooth and the eyes and peel the empty sacs well. Rinse under running water, pat dry with paper towel and also cut the cuttlefish into strips.

Take a saucepan and heat 2-3 tablespoons of Il Bottaccio extra virgin olive oil with a clove of garlic (you can also use Il Bottaccio garlic oil ); add the calamari and cuttlefish, cook for a few minutes, deglazing with white wine and sprinkling with chopped parsley.

Clean the mussels and clams by rinsing them well under running water to remove any impurities or any damaged ones; Put them in a saucepan with a drizzle of extra virgin olive oil, a clove of garlic and white wine. Place the saucepan on the stove with the lid half-closed, until the mussels and clams are open. At this point turn off the heat, let cool briefly, shell the mussels and clams (leaving some with their shells aside) and filter the cooking liquid, pouring it into a bowl.

Clean the scampi and shrimp : for the scampi, separate the heads from the body, cut the belly of the scampi with kitchen scissors and remove them from the shell. For the shrimp, remove the heads, legs, shell and black intestine; rinse the cleaned scampi and shrimp under running water and pat them dry with paper towels. Then take a large pan, brown a clove of garlic in 2-3 tablespoons of extra virgin olive oil and cook the scampi and shrimp for a few minutes, deglazing with white wine . Drain and set aside.

Now move on to the cherry tomato sauce: in the same pan where you prepared the scampi and shrimp, add the cherry tomatoes cut into quarters and deprived of the internal seeds; cook them on a medium-low flame for about 8-10 minutes with a pinch of salt and the Il Bottaccio basil oil which will give an excellent aroma.

In the meantime, boil the Pasta di Canossa linguine in plenty of salted water. Drain them al dente and keep half a glass of cooking water. Pour the linguine into the pan with the cherry tomato sauce together with the mussel and clam seasoning that was set aside previously. Mix and gradually add the mussels and clams, then the calamari and cuttlefish, and finally the shrimp and scampi. Mix everything together to flavor and gradually add the cooking water from the linguine, which will help to mix everything together, creating a shiny cream. If you like, you can grind some black pepper and finish the dish with a drizzle of basil oil that will enhance the aromas.