Cook Along: Linguine ai Frutti di Mare — The Culinary Codex

Cook Along: Linguine ai Frutti di Mare

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400g linguine
300g mixed seafood (prawns, calamari, mussels)
200g fresh clams
4 cloves garlic, thinly sliced
250g cherry tomatoes, halved
150ml dry white wine
60ml extra virgin olive oil
1 small red chili, deseeded and minced
Large handful fresh flat-leaf parsley, chopped
Zest of 1 lemon
Salt and freshly ground black pepper
Pinch of saffron threads (optional)

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