Gluten-free linguine with seafood

Linguine allo scoglio is one of the great classics of seafood cuisine: a fresh, flavorful first course, perfect for those who love seafood and Mediterranean flavors. In this gluten-free version, you can enjoy all the aromas of the sea without sacrificing lightness. Ideal for a summer lunch or a special dinner.

Recommended product

For perfect results, we recommend using De Cecco Gluten-Free Linguine n°7: they hold their shape during cooking, don't break, and capture the fish sauce well, making every bite even tastier. Find them here .

Ingredients (for 2 people)

• 180g De Cecco Gluten-Free Linguine No. 7
• 300 g of mussels
• 300 g of clams
• 6 peeled prawns
• 6 sliced squid or cuttlefish
• 8 cherry tomatoes
• 1 clove of garlic
• Extra virgin olive oil to taste
• Fresh basil
• Half a glass of dry white wine
• Salt and chili pepper to taste

Procedure

1. Purge the clams in salted water for at least an hour to remove the sand.
2. In a large skillet, sauté the garlic clove with a drizzle of oil and a pinch of chili pepper. Add the mussels and clams, cover, and cook over high heat until they open. Remove the mollusks from their shells, reserving a few for garnish.
3. Add the sliced calamari (or cuttlefish), the shelled shrimp, and the halved cherry tomatoes. Deglaze with half a glass of white wine and cook for a few minutes until the fish is tender.
4. Cook the linguine in plenty of salted water. Drain al dente and transfer to the pan, tossing in the fish sauce for a few seconds.
5. Finish with a drizzle of extra virgin olive oil, a few fresh basil leaves and decorate with the whole shells kept aside.
   

With fresh ingredients, a good extra virgin olive oil and the right pasta, success is guaranteed!