Linguine with seafood

• 350 gr. Barilla® Linguine
• 12 mussels with shells
• 20 clams
• 1 cup dry white wine split
• 2 cloves garlic thinly sliced
• 1 small onion chopped
• 12 medium sized shrimp
• 100 gr. medium size calamari sliced
• 3 chopped tomatoes
• 4 parsley stems thinly sliced
• 2 thyme springs thinly chopped
• 1 tablespoon paprika
• Extra virgin olive oil
• 4 basil leaves

Method

1. Wash the seafood
2. In a small saucepan, steam the mussels with ½ cup of dry wine, seasoning with salt and pepper to taste.
3. Steam clams using a separate small pan, with the other ½ cup of wine and adding salt and pepper to taste.
4. (Do not steam the mussels and clams together) meanwhile, in two tablespoons of olive oil in a thick skillet, cook the garlic, onion, shrimp and calamari, add the tomatoes, the herbs, the paprika and salt and pepper.
5. Cook Barilla linguine ‘al dente’ per the instructions on the box.
6. Drain and combine with the seafood.
7. Garnish with basil.

Source: https://www.barilla.com