Limpet and Mussel Linguine

Name: Limpet and Mussel Linguine (Linguine Cozze e Patelle)
Cuisine: Italian
Ingredients: 300 g (10½ oz) limpets; 700 g (1 lb 9 oz) mussels; 1 garlic clove, finely chopped; 1 small fresh chilli, finely chopped; 5 tbsp extra virgin olive oil; 2 tbsp dry white wine; 1 large tomato, finely chopped; 500 g (18 oz) linguine; 2 tbsp coarsely chopped fresh flat-leaf parsley; salt to taste

Linguine Cozze e Patelle

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

I will never forget this dish, which I ate in La Cambusa restaurant in Positano. I was staying there, and for three days running, I ate the same pasta dish! Linguine are similar to spaghetti, but flat, and are extremely suitable for most fish sauces, especially this one. The quantities below give a more than generous portion per person.

Ingredients

300 g (10½ oz) limpets
700 g (1

Europe
Italy
Positano
Fish course
Gluten-free
Pescatarian

Method

Clean the shellfish very well. Boil a large pan of salted water for the pasta.

In a separate pan fry the garlic and chilli briefly in the oil, then add the wine and tomato. Cook for 5 minutes, then add the limpets, followed by the mussels a few minutes later. Put the lid on the pan and continue to cook until all the mussels have opened, a few minutes only. Discard any that remain closed