Linguine with “Seafood”
INGREDIENTS
500 g linguine (or spaghetti if you prefer)
300 g clams, 100 g quinces, 100 g mussels
3 cloves garlic, 200 g cherry tomatoes
1/2 tsp. bouillon, 1/2 glass of dry rose wine
1/2 tsp. freshly ground pepper
1 tsp. salt, 2 tbsp. olive oil, 1 lemon, juice
Recipe Instructions:
Boil water and add the linguine to cook al dente
Heat a non-stick frying pan and add 1 tbsp. olive oil.
Add the clams, quinces and mussels for 3 minutes until their shells open. Remove them to a platter with their broth.
In the same pan, add the other tablespoon of olive oil, sauté the garlic and cherry tomatoes.
Return the mussels to the pan with their broth. Once it comes to a boil, "extinguish" with the wine.
Season with salt and pepper.
Drain the pasta. Place on a platter and sprinkle the shells on top.
Finely chop the parsley. Pour over the pasta and stir.
Serve! Enjoy!!!
