Linguine in Vongole, Lula, and Polvo

Name: Linguine in Vongole, Lula, and Polvo
Yield: 5
Ingredients: 300 g of clean polvo; 300 g of vongole with shell, washed; 2 cloves of garlic without skin; 1/4 cup of cachaca; 2 cleaned lulas, cut into rings; 1 bell pepper chopped; 6 tablespoons olive oil; 6 ripe tomatoes, peeled and seeded, chopped; 5 liters boiling water; To taste salt; 500 g linguine; 2 tablespoons chili flakes

1
300 g of clean polvo
2
300 g of vongole with shell, washed
3
2 cloves of garlic without skin
4
1/4 cup of cachaca
5
2 cleaned lulas, cut into rings
6
1 bell pepper chopped
7
6 tablespoons olive oil
8
6 ripe tomatoes, peeled and seeded, chopped
9
5 liters boiling water
10
To taste salt
11
500 g linguine
12
2 tablespoons chili flakes

Ingredients

1
300 g of clean polvo
2
300 g of vongole with shell, washed
3
2 cloves of garlic without skin
4
1/4 cup of cachaca
5
2 cleaned lulas, cut into rings
6
1 bell pepper chopped
7
6 tablespoons olive oil
8
6 ripe tomatoes, peeled and seeded, chopped
9
5 liters boiling water
10
To taste salt
11
500 g linguine
12
2 tablespoons chili flakes

Directions

1
Cook the polvo in a large pot with plenty of water for about 30 minutes
2
Drain, let it cool, cut into pieces, and reserve
3
Heat some oil in another large pot over high heat, add vongole, garlic, and cachaca
4
Let it simmer, covered, until the shells open
5
Remove any unopened shells and set aside the opened ones (leaving a few for garnish)
6
Strain the cooking liquid and reserve
7
Heat 2 tablespoons of olive oil in a large skillet over medium heat
8
Cook the lula for 5 minutes
9
Remove from heat, add polvo, bell pepper, tomatoes, vongole with caldo, and mix well
10
Cook pasta in boiling salted water until al dente
11
Drain and combine with the sauce
12
Heat the sauce over low heat, stirring constantly, until warmed through
13
Add chili flakes and the remaining olive oil
14
Adjust seasoning and serve.