Linguine allo Scoglio with Bottarga di Muggine

Description

A seafood first course that celebrates the flavors of the Mediterranean. Linguine allo scoglio with mussels, clams and shrimp are enhanced by grated mullet roe, which adds an intense and refined marine note. A starred restaurant dish that you can prepare at home.

Ingredients

• 400g linguine
• 500g mussels
• 500g clams
• 200g shrimps
• 200g cherry tomatoes
• 2 cloves of garlic
• 4 tablespoons of Calabrian EVO oil
• Fresh parsley to taste
• 100ml dry white wine
• 20g grated mullet roe
• Chili pepper to taste

Preparation

1. Open mussels and clams in a pan with garlic and white wine. Strain the liquid and keep aside.
2. Sauté garlic and chili pepper in EVO oil. Add shrimp and cherry tomatoes, cook 3 minutes.
3. Add mussels, clams and strained liquid. Cook another 2 minutes.
4. Drain linguine al dente and toss in the seafood sauce. Serve with plenty of parsley and grated mullet roe.