Linguine with Seafood (Linguine allo Scoglio)

Name: Linguine with Seafood (Linguine allo Scoglio)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 tablespoons, extra-virgin olive oil; 12 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 1 pound, littleneck clams, scrubbed; 1 pound, mussels, scrubbed and debearded; 1 1/4 pounds, cherry tomatoes, half of tomatoes halved, remaining tomatoes left whole; 1 , (8-ounce) bottle clam juice; 1 cup, dry white wine; 1 cup, minced fresh parsley; 1 tablespoon, tomato paste; 4 , anchovy fillets, rinsed, patted dry, and minced; 1 teaspoon, minced fresh thyme; , Salt and pepper; 1 pound, linguine; 1 pound, extra-large shrimp (21 to 25 per pound), peeled and deveined; 8 ounces, squid, sliced crosswise into 1/2-inch-thick rings; 2 teaspoons, grated lemon zest, plus lemon wedges for serving

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Appears in Cook's Illustrated July/August 2017, America's Test Kitchen TV

SERVES6

TIME1¾ hours

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WHY THIS RECIPE WORKS

To create a seafood pasta dish with rich, savory seafood flavor in every bite (not just in the pieces of shellfish), we made a sauce with clam juice and four minced anchovies, which fortified the juices shed by the shellfish. Cooking the sh...

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