Name: Linguine with Shellfish Sauce
Yield: Makes 4 to 6 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 3/4 teaspoon dried crushed red pepper; 12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole; 1 1/4 cups dry white wine; 1 28-ounce can Italian-style tomatoes with basil; 2 teaspoons tomato paste; 1/4 cup water; 2 pounds small littleneck clams, scrubbed; 1 pound mussels, scrubbed, debearded; 1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces; 8 ounces uncooked large shrimp, peeled, deveined; 4 ounces bay scallops; 3 tablespoons chopped fresh Italian parsley; 1 pound linguine

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Linguine with Shellfish SauceBrian Leatart

(Pasta allo Scoglio)

Tuscany is not famous for its seafood dishes, but fantastic fresh fish and shellfish are available all along the coast. A scoglio is a rocky seashore, and in the traditional pasta allo scoglio, only shellfish from the rugged Mediterranean seaside can be used in the sauce. Many kinds of fish are included in the various renditions prepared up and down the Tuscan coast today.

Watch how to clean and prepare shellfish and how to make your own pasta.

Recipe notes

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