Linguine with Seafood (Pasta allo Scoglio)

Method

1. Prepare the ingredients: finely chop the parsley, lightly crush the garlic clove, and slice the chili pepper (if using).
2. Check the clams by tapping each one in a bowl; discard any that are open or have sand inside.
3. Heat olive oil in a large pan with a garlic clove and the parsley stems. Add the clams and mussels, splash with white wine, and cover until they open (about 2–3 minutes).
4. Meanwhile, prepare the cuttlefish: check that the ink sac is soft (freshness indicator). Slice the tentacles and the body into thin strips.
5. Remove the shellfish meat from the shells, reserving a few whole clams and mussels for garnish. Strain the cooking liquid through a fine sieve to remove any sand.
6. In a clean pan, heat olive oil with a garlic clove. Add the cuttlefish and cook on high heat until golden. Add the shrimp heads and squeeze them to release flavor, then deglaze with white wine.
7. Remove the garlic and add the anchovy fillet, stirring until it melts into the sauce.
8. Add the cherry tomatoes (crush them gently) and a little of the reserved shellfish liquid. Cook for 2 minutes.
9. Add the shrimp and a tablespoon of chopped parsley. Turn off the heat; the shrimp will finish cooking with the pasta.
10. Cook the linguine in plenty of salted boiling water until al dente. Reserve a cup of pasta water.
11. Transfer the pasta directly into the pan with the seafood sauce. Add the reserved shellfish and a splash of pasta water if needed. Toss vigorously over high heat until the sauce emulsifies.
12. Plate the pasta, garnish with the whole clams and mussels, sprinkle with fresh parsley, and drizzle with extra virgin olive oil.