Linguine with Seafood (Linguine allo Scoglio)

Name: Linguine with Seafood (Linguine allo Scoglio)
Yield: Serves 6
Cuisine: Europe, 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

77 comments

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

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Fish & Seafood

Pasta

Cookbook Collection

No matter how much shellfish you pack into the pot, the pasta in dishes such as linguine allo scoglio often doesn’t taste at all like the sea. We wanted to change that.

SERVES6

TIME1¾ hours

has video

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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