Linguine Pasta di Canossa with Seafood

Ingredients for 4 servings

350 g Pasta di Canossa linguine
400 g clams
400 g mussels
400 g shrimp
4 scampi
4 calamari
4 cuttlefish
16 cherry tomatoes
3 cloves garlic
1 pinch salt
1 pinch pepper
to taste VERUM extra virgin olive oil
to taste GUSTAMI basil-flavored EVO oil
to taste white wine
to taste chopped parsley
Preparation
To prepare the seafood linguine, start by cleaning the calamari and cuttlefish: for the calamari, separate the tentacles from the sacs, remove the central tooth and the eyes between the tentacles, remove the innards and cartilage from the sacs, and peel them well. Then rinse them under running water, pat them dry, and cut them into rounds or strips.

Now for the cuttlefish: remove the bone, separate the sac from the tentacles, remove the viscera, the central tooth, and the eyes, and peel the empty sacs thoroughly. Rinse under running water, pat dry with paper towels, and cut the cuttlefish into strips.

In a saucepan, heat 2-3 tablespoons of VERUM extra virgin olive oil with a clove of garlic. Add the calamari and cuttlefish and cook for a few minutes, deglazing with white wine and sprinkling with chopped parsley.

Clean the mussels and clams, rinsing them thoroughly under running water to remove any debris or damaged matter. Place them in a saucepan with a drizzle of VERUM extra virgin olive oil, a clove of garlic, and white wine. Place the saucepan on the stove with the lid half-closed, and cook until the mussels and clams have opened. At this point, turn off the heat, let it cool briefly, shell the mussels and clams (reserving a few in their shells), and strain the cooking liquid into a bowl.

Clean the scampi and shrimp: for the scampi, separate the heads from the bodies, cut the belly of the scampi with kitchen scissors, and remove them from the shells. For the shrimp, remove the heads, legs, shells, and black intestines; rinse the cleaned scampi and shrimp under running water and pat them dry with paper towels. Then, in a large pan, sauté a clove of garlic in 2-3 tablespoons of VERUM 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 tomato sauce: in the same pan where you prepared the scampi and shrimp, add the quartered and seeded cherry tomatoes; Cook them over medium-low heat for about 8-10 minutes with a pinch of salt and the GUSTAMI basil-infused EVO oil, which will impart a wonderful aroma.

Meanwhile, boil the Pasta di Canossa linguine in plenty of salted water. Drain when al dente and reserve half a glass of the cooking water. Pour the linguine into the pan with the tomato sauce along with the reserved mussel and clam sauce. Mix well and gradually add the mussels and clams, then the calamari and cuttlefish, and finally the shrimp and scampi. Stir everything together to combine the flavors, gradually adding the linguine cooking water, which will help blend everything together, creating a glossy creamy sauce. If desired, you can grind some black pepper and finish the dish with basil-infused oil or chili pepper oil, which will enhance the flavors.