Linguine ai Frutti di Mare

Where vongole is minimalism, frutti di mare is abundance. Ligurian fishermen would haul in mixed catches and toss them with the day's pasta, a little white wine, and the lightest touch of tomato. Every port town has its version; this is the one that tastes of the sea first, the kitchen second.

1. 1

   Clean the shellfish

   20 min

   Scrub mussels and clams, debeard mussels. Soak in cold salted water 20 minutes. Discard any open shells that don't close when tapped.

2. 2

   Bloom aromatics

   4 min

   Warm olive oil with garlic and chili over medium-low heat. Add cherry tomatoes, cook 3 minutes until they soften.

3. 3

   Open the shellfish

   6 min

   Add wine, then mussels and clams. Cover and cook 3-4 minutes until they open. Add shrimp and calamari, cook 2 minutes more.

4. 4

   Cook and marry

   5 min

   Cook linguine 2 minutes under al dente. Transfer directly into the seafood pan with tongs. Toss with pasta water until glossy. Finish with parsley.