Wash the clams and mussels in plenty of cold water and discard any that wont shut when lightly tapped. Scrape any barnacles off the mussels and pull out the fibrous beards. Put into a large pan with the wine, cover and cook over a high heat for 3-4 minutes until they have opened (discard any that remain closed). Set aside. Squeeze the tomatoes to remove most of the seeds and juice, and coarsely chop. Boil 3.4 liters/6 pint water in a large pan with 2 tbsp salt. Add the linguine, boil and cook for about nine minutes or until al dente. Slowly heat the olive oil and garlic in a large pan until sizzling. Add the chili flakes and tomatoes and simmer for five minutes. Strain in all but the last tablespoon or two of the cooking liquor from the clams and mussels. Boil and simmer until reduced to a sauce-like consistency. Stir the cigarela or langoustines into the sauce and turn over until they go pink. Add the prawns and simmer for 2-3 minutes until cooked. Stir in the cooked shellfish and parsley, and turn over a few times until heated through. Season if necessary with salt and black pepper. Drain the pasta well and tip into a large warmed serving dish. Pour over the seafood sauce and toss together well.

Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.
 

Back to Linguine Recipes