Linguine with Squid and Clams

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By Joyce Goldstein

Published 1998

  • About

I know this pasta will look like some strange hybrid, but it does have legitimate forbears, although not as a pasta. When we were presenting a series of Moroccan meals, I wanted to add a pasta, even though Moroccans are not big on noodles, for some of my customers who always want their pasta. So I took a couple of Moroccan recipes for shellfish tagines and turned them into a linguine. We were delighted with the results. The combination is vaguely Oriental, and the ginger is a wonderful foil