Italian seafood pasta

Steps

1. 1

   Cook the linguine in a large pot of salted boiling water until very al dente. Reserve 1 cup of pasta water.

2. 2

   In a large sauté pan, cook the sliced garlic in the olive oil with the chili for 30 seconds. Add the halved cherry tomatoes and let them soften for 3 minutes.

3. 3

   Pour in the white wine, add the mussels and clams, cover, and cook for 4 to 5 minutes until opened. Discard any that stay closed.

4. 4

   Add the shrimp and squid and cook for 2 to 3 minutes, just until tender and opaque.

5. 5

   Add the drained linguine with a little pasta water. Toss briskly so the sauce emulsifies with the shellfish juices.

6. 6

   Finish with parsley, taste before salting, and serve immediately in warm bowls.