LINGUINI WITH CLAMS AND SHRIMPS

1. 

   Put the pot with water on the cooker over a medium flame and add some salt. Put the clams in a large pan and pour 4 spoons of dry white wine, nothing else. Cover with the lid and put over a high flame. As soon as they are opened, they are done. This will only take a few minutes, don’t overcook them! Transfer everything in a bowl and let cool for some minutes. Save the water that came from the clams. Remove the shells but leave some of the best-looking clams with half of the shell.

   Filter the clam water with a very fine tea-type colander and save it in a bowl: you’ll use it later for finishing the cooking.

2. 

   Pour 4 spoons of olive oil into the pan and place it over a mild flame. Add the garlic and after 2 minutes add the red pepper and a good pinch of parsley. Gently brown the garlic until it becomes light-brown, then turn off the flame.

   The tilted pan resting over a jar allows browning in more oil, therefore better and with less risk of burning the garlic.

Cooking this pasta

1. 

   Put the linguini into the pot when water boils. Have everything ready on hand: shrimps, clams and clam water.

3. 

   When the pasta is still really hard to chew, drain it and add into the pan. This should be done at about half of his cooking time reported in the package. I do this with a fork but if you are using a colander, save a large cup of the boiling water.

4. 

   Carry on cooking over a high flame: add the clam water and stir frequently, then continue with the pasta water added in small quantities.

5. 

   When the pasta is still too much al dente add the clams and the shrimps. Stir or sauté until the pasta is at the right point, always adding small quantities of the boiling water. Be careful: the final dish should be creamy and just wet, not watery.