Linguine Ai Frutti Di Mare

Like Pasta, Like Seafood, Like Tomatoes and Garlic... Awesome recipe for any Italian lover.

To my little girl who loves the sauce without the fish xx

1. 1

   If using fresh seafood, Clean Clams and Mussels. Put them in a large pan with the wine, cover and cook over a high heat for 3-4 mins, until they have opened (Discard any that remain closed). Set Aside.
   
   Squeeze the tomatoes to remove most of the seeds and juice, then coursley chop them.
   
   Bring 3.4 litres (6 pints) of water to the boil in a large pan with 2 Tbsp Salt. Add the Linguine, bring back to boil and cook for about 9 mins, or until al dente (or follow packet instructions).
   
   Meanwhile, put the Olive Oil and Garlic into a large pan and heat slowly until the garlice begins to sizzle. Add the Chilli Flakes and Tomatoes and simmer for 5 mins. Strain in all but the last 1 or 2 Tbsp of the cooking liquor from the Clams and Mussels. Bring back to teh boil and simmer until the mixture has reduced to a sauce like consitency. Stir in the Cigarela or Langoustine into the sauce and turn them over until they go pink. Add the Prawns and simmer for 2-3 mins, until they are cooked. Stir in the cooked shellfish and the parsley and turn them over a few times until heated through. Season if necessary with a little Salt and Pepper.
   
   Drain the pasta well and tip it into a large warmed serving dish. Pour over the seafood sauce and toss together well.
   
   (Use any mixture of shellfish in this dish. Any combination of the above, plus maybe some scallops or squid.)
   
   Alternatively use defrosted Frozen Seafood Mix, Heat frying pan and add White Wine, flash heat seafood through to add its flavour, then strain, add reduced wine to sauce and boil to reduce further, 1-2 mins before adding back the shellfish and continuing as in fresh recipe.