Seafood Noodles

Ingredients

• 350 g mussels (e.g., periwinkles and Venus clams)
• 200 g squid (pre‑cooked)
• 200 g jumbo shrimp (pre‑cooked)
• 4 tomatoes
• 2 Garlic cloves
• 1 peperoncino
• 3 tbsp olive oil
• 150 ml dry white wine
• 1 tbsp capers
• Salt
• Pepper
• 2 tbsp freshly chopped parsley
• 400 g linguine

Instructions

1. 1.

   Wash and clean the mussels thoroughly. Rinse and pat dry the squid and shrimp. Slice the squid into strips. Blanch the tomatoes, shock in ice water, peel, quarter, deseed, and dice. Peel and finely chop the garlic. Wash, halve, clean, and dice the peperoncino. Sauté together with the garlic in hot oil for a short time. Deglaze with wine and let reduce briefly. Add the tomatoes and capers and simmer gently for about 5 minutes until slightly thickened. Season with salt and pepper. Add the seafood and parsley to the sauce, cover, and cook over low heat for about 6 minutes until the mussels open.

2. 2.

   Cook the linguine in salted water until al dente.

3. 3.

   Preheat the oven to 180 °C fan‑forced.

4. 4.

   Drain the pasta and mix well into the sauce. Divide each quarter of the pasta onto a large piece of foil, seal into parcels, place on a baking tray, and bake for about 10 minutes until finished. Open the parcels, transfer to deep plates, and serve.