Linguine al cartoccio con frutti di mare

To prepare the linguine al cartoccio with seafood, first put the clams to soak with water and salt for about an hour 1 . After this time, rinse them and beat them on the work surface to make sure there are no sand residues. In the meantime, clean the mussels by removing the byssus and impurities on the surface of the shells 2 . Wash and halve the cherry tomatoes 3 .

Cut the carapace of the scampi in the lower part 4 and discard it, leaving only the head 5 , then remove the intestine by pulling it from the end of the tail (alternatively you can cut the back and extract it with a toothpick) 6 .

Clean the squid from the entrails, remove the skin and detach the tentacles, then divide the bodies in half horizontally 7 and cut them into diagonal strips of 2 cm first in one direction and then in the other so as to obtain diamonds 8 . Keep them aside together with the tentacles. Finally, separate the parsley leaves from the stems 9 , chop the former and keep the latter aside.

In a large saucepan, pour the clams 10 and mussels 11 , then cover with the lid 12 and cook over medium heat for about 4-5 minutes, shaking the pan from time to time.

When the shells have opened 13, filter everything through a fine-mesh sieve 14 . Set aside the liquid, then shell all the molluscs except for a few mussels and clams to use for decoration 15 .

In a large pan, flavor a drizzle of oil with the garlic cloves and parsley stems 16 , then place the scampi 17 and sear them for 1 minute, turning them on the side as well. Remove the scampi from the pan 18 and set them aside.

Pour the squid into the same cooking base 19 and sear them for 1-2 minutes, then remove them from the pan 20 and set them aside. At this point, add the cherry tomatoes 21 and cook for 10-15 minutes, lowering the temperature slightly.

Once cooked, turn off the heat and remove the garlic and parsley from the pan 22 . Bring a pot of water to a boil to cook the pasta and, in the meantime, pour the filtered water from the clams and mussels into the pan with the cherry tomatoes 23 . Cook the linguine for half the time indicated on the package 24 .

Drain the pasta into the pan and finish cooking it with the sauce, adding some of its cooking water if necessary 25 . Once al dente, turn off the heat and add the mussels with the clams 26 and the squid 27 .

Also add the scampi 28 and the chopped parsley leaves 29 . Mix well to combine everything 30 .

It's time to assemble the cartocci: place a sheet of parchment paper on top of a sheet of aluminum foil 31 , then place a portion of pasta in the middle and add more sauce 32 . Complete each cartoccio with a scampo and with the unshelled molluscs that you have set aside 33 .

Close the parchment paper with the pasta inside, wrapping the ends like a candy to seal them 34 , then close with the aluminum 35 . Transfer the cartocci to a baking sheet and bake in a static oven at 220° for 10 minutes. Your linguine al cartoccio with seafood are ready to be served 36 !