Linguine

We all know that Italy is the mother country for pasta, the one that brings everyone together. The origins of pasta are to be traced very far back in time. We have been consuming a lot for many years: Italy was the country with the highest consumption level of pasta in the world. Now we have lost this record because of new diets rich in proteins, the gluten free fashion etc. which have made Italian people forget about pasta. Together with legumes, pasta is one of the best sources of nutrients both in terms of calories and fibers.

Ingredients:
100gr of linguine, 1 kg of clams, 300gr of short-necked clams, 300gr of mussels, 500gr of curled octopus, 1kg of ripe Piccadilly cherry tomatoes, 50ml of extra virgin olive oil, a few cloves of garlic, chili pepper to taste, rock salt, salt to taste

Preparation:
Soak the clams, the short-necked clams and the mussels for at least one hour to eliminate any possible sand residual. Wash the cherry tomatoes and cut them. Put a few spoons of oil in a pan with high sides, two pressed cloves of garlic, the chili pepper and, as soon as they sizzle add the cherry tomatoes, paying attention at keeping the heat high not to reduce them to a mush. Take them out of the pan and put them aside. Wash the clams, the short-necked clams and the mussels accurately; then separate the clams from the short-necked clams and the mussels. Put them into two big pans with oil, garlic and chili pepper, cooking them over high heat to open them completely. Wash the clams with the same accuracy and brown them with oil and garlic, add a glass of white wine and keep on with the cooking for ten minutes if they are small.
Put some water to boil, 1 liter for each hectogram of pasta, and when it starts boiling add a handful of rock salt, put the linguine in the pot and let them cook for the set time. Once they are ready, do not train them but help yourself with a slotted spaghetti spoon, in order to keep some of the cooking water, and put them in the pan with the cherry tomatoes; stir them nicely and then add short-necked clams, mussels and clams.

Recipe by Tamara Giorgetti

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