For the sauce
4 medium clams, cleaned, cut into rings (approximately 1 kg)
4 tablespoons olive oil
1 small onion (70 g), finely chopped
3 medium tomatoes (360 g), seeded and chopped
1 medium carrot (120 g), finely chopped
2/3 cup white wine (160 ml)
1 teaspoon salt or to taste
1 pinch of black pepper
100 g small shrimp, peeled
100 g mussels without shells, cooked
500 g linguine pasta
2 tablespoons chopped fresh parsley
For the sauce
4 medium clams, cleaned, cut into rings (approximately 1 kg)
4 tablespoons olive oil
1 small onion (70 g), finely chopped
3 medium tomatoes (360 g), seeded and chopped
1 medium carrot (120 g), finely chopped
2/3 cup white wine (160 ml)
1 teaspoon salt or to taste
1 pinch of black pepper
100 g small shrimp, peeled
100 g mussels without shells, cooked
500 g linguine pasta
2 tablespoons chopped fresh parsley
In a large saucepan, bring 5 liters of water to a boil with 1 tablespoon salt and a thread of olive oil
Reduce the heat to medium
Prepare the sauce: in a large skillet, fry the clams in olive oil over medium heat until they start to turn opaque (about 3 minutes)
Add the onion, tomato, carrot, wine, salt, and pepper and cook until the clams are tender (about 15 minutes)
Add the shrimp and mussels and cook for about 5 minutes
Cover and reserve
Cook the linguine pasta in boiling water until it is al dente
Drain, mix with the reserved sauce, and sprinkle with parsley
Serve immediately
505 calories per serving
