Linguine allo Scoglio

Method

1. Clean the mussels by removing the beard and rinsing them. Discard any that are open or damaged.
2. Clean the lupini and fasolari (clams): check each one; if it is open, tap it – if it does not close, discard it. Also remove any broken or foul-smelling ones.
3. In a large pan, heat a generous amount of olive oil with crushed garlic and parsley stems over low heat to infuse the oil.
4. Add all the cleaned seafood (mussels, clams, scallops) to the pan. Cook over medium-high heat, stirring occasionally, until the shells open. Remove the opened ones as they cook.
5. Once all shellfish are open, strain the cooking liquid through a fine sieve to remove any sand or impurities. Set the liquid aside.
6. Cook the linguine in a large pot of well-salted boiling water until al dente (about 5 minutes less than package instructions). Reserve some pasta water.
7. In a wok or large skillet, add a drizzle of olive oil and sauté a crushed garlic clove and halved datterini tomatoes until fragrant.
8. Add the strained shellfish cooking liquid to the pan, then transfer the undercooked linguine into the pan. Continue cooking the pasta in the sauce, adding a little pasta water if needed, until the pasta is perfectly al dente and the sauce thickens.
9. Add a handful of the shelled shellfish (reserving some in their shells for presentation) and sliced scallops. Toss everything together.
10. Finish with a generous amount of chopped fresh parsley, a drizzle of extra virgin olive oil, and a sprinkle of peperoncino (chili flakes). If using, add tender salicornia tips. Serve immediately.