Linguine with Seafood (Linguine allo Scoglio)

Name: Linguine with Seafood (Linguine allo Scoglio)
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

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fish & Seafood
Pasta
Cookbook Collection

By Steve Dunn ･ 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.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES 6

TIME 1¾ hours

A cookbook recipe exclusively for All-Access members from Tasting Italy

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