Linguine ai Frutti di Mare

Instructions

1. 1 Bring a large pot of generously salted water to a rolling boil and cook the linguine until 1 minute shy of al dente, reserving 1 cup of pasta water before draining.
2. 2 While the pasta cooks, heat olive oil in a wide, deep skillet over medium-high heat. Add the garlic and chili, sauteing for 30 seconds until fragrant but not browned.
3. 3 Add the clams and mussels to the skillet, pour in the white wine, and cover. Cook for 3-4 minutes until the shells open, discarding any that remain closed.
4. 4 Toss in the prawns and calamari, cooking for 2 minutes until the prawns turn pink and the calamari is just tender.
5. 5 Add the cherry tomatoes and cook for another 2 minutes until they begin to soften and release their juices.
6. 6 Add the drained linguine to the skillet along with a splash of pasta water. Toss vigorously over high heat for 1-2 minutes, allowing the pasta to finish cooking and absorb the sauce.
7. 7 Remove from heat, fold in the fresh parsley and lemon zest, adjust seasoning, and serve immediately on warmed plates with a drizzle of your finest olive oil.