Linguine are a type of long pasta that is particularly suitable for sauces, especially seafood sauces.
Linguine alla Pescatora is a variation of spaghetti allo scoglio (seafood spaghetti).
   





Ingredients:

 - 300g linguine
 - 500g mussels
 - 500g clams
 - 200g squid
 - 200g shrimp
 - 1 glass of white wine
 - 400g tinned tomatoes
 - 1/2 glass of olive oil
 - 1 clove of garlic
 - salt and pepper



Method:


Heat the extra virgin olive oil in a pan. Add the chopped garlic and parsley.
Brown slightly and add the squid rings, the mussels, shrimp and clams.
Add the white wine and then the tinned tomatoes.
Cook on a low heat for around 15 minutes.
Cook the linguine separately until al dente then drain and add them to the pan and toss with the sauce.  
Season with a little pepper and fresh parsley.