Ponziane Linguine

Preparation:

Preparation: Thoroughly wash the mussels and clams under running water, place them in a pan with two tablespoons of olive oil and cook them for 15 minutes over moderate heat, so that they open. At the end, remove the shells that have remained closed and extract the fruits from the others, keeping the liquid they will have emitted. Shell the scampi, put the shells in the pan containing the mussel liquid and cook all together for 6-7 minutes over low heat, then pass the mixture through a sieve. Clean the squid, cut them into small pieces and brown them for 4-5 minutes in a pan with the rest of the oil and the minced garlic over a low heat. Wet the sautéed with the white wine, raise the heat and let it evaporate, then add the tomatoes. Sprinkle with salt and pepper and pour in about half of the filtered liquid, lower the heat to low and continue cooking for 20 minutes, adding the remaining filtered liquid from time to time; when the sauce is thick, add the scampi pulp. Complete with the fruits of the clams and mussels and cook all together for a few minutes. Boil the pasta al dente in a pot full of boiling salted water, then drain it, place it on a serving plate, dress it with the prepared sauce and serve.