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Panizzi Vernaccia di San Gimignano Vigna Santa Margherita docg

Linguine with seafood

The night before, put the mussels and clams to drain in a bowl.

Put the shellfish in a large saucepan over high heat until the shells have completely opened. Drain and filter the cooking water.

In a large pan, brown the garlic in the oil over low heat. Meanwhile, boil the linguine in plenty of salted water. Remove the garlic and put the seafood in a pan, sprinkle with a little chopped chilli pepper (depending on your taste) and add a little cooking water, blending over low heat until the liquid has a little withdrawn.

Meanwhile, chop the parsley, then drain the pasta al dente, pour it into the pan with the parsley, sauté and serve.


Ingredients (4 people): 400 g of linguine, 500 g of clams, 500 g of mussels, 1 clove of garlic, extra virgin olive oil, fresh parsley, chopped chilli pepper, salt.