Linguine with Seafood (Linguine allo Scoglio)
Appears in Cook's Illustrated July/August 2017, America's Test Kitchen TV
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.
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...