Linguine with Seafood (Linguine allo Scoglio)
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 shellfish in a careful sequence—adding hardier clams and mussels first and then adding the shrimp and squid during the final few minutes of cooking—ensured that every piece was plump and tender. We parboiled the linguine and then finished cooking it directly in the sauce; the noodles soaked up flavor while shedding starches that thickened the sauce so that it clung well to the pasta. Fresh cherry tomatoes, lots of garlic, fresh herbs, and lemon made for a bright, clean, complex-tasting sauce.