To prepare the seafood:
Use a firm brush to scrub the clams under cold running water to remove sand. Discard any shells that are chipped, broken, or damaged in any way. Soak the clams in cold water for 20 minutes to 1 hour to remove remaining sand stored inside the shells. Pick the clams out of the water and transfer to a bowl. Do not pour the clams with water into a colander as the sand will find its way back into the shells
Remove the insides of the calamari by grasping the tube body and pulling the tentacles from the body. Cut off the tentacles of the calamari in one piece and set aside. Discard the insides and head of the calamari. Push the tentacles outwards, removing the beak at the base of the tentacles and discard. Remove the backbone (a thin, clear sliver of cartilage) from the tube of the calamari by holding onto the backbone and pulling it from the calamari tube. Lastly remove the calamari skin by running your fingers underneath the skin, then peeling it off. Remove the skin from the wings, body tube and tentacles and discard skin. Rinse the cavity well and pat dry, then cut the calamari into 1cm thick rings and consistent sized pieces
Slice the blue-eye trevalla fillets (other firm, boneless fish fillets) into small pieces
Rinse prawns under cold running water. Remove the prawn head and tail, then peel off the shell and legs. To de-vein the prawn, use a sharp knife to cut a small line that runs down the length of the prawn’s back. Use the tip of the knife to pull out the intestinal tract and discard.
Tip: To save time, ask your local fishmonger to clean the seafood for you
Place a large pot with water on high heat and bring to the boil. Add the linguine pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Meanwhile, heat the olive oil in a large, non-stick frying pan over high heat. Add the garlic and chilli. Cook without browning the garlic (approximately 1 minute). Add the cherry tomatoes and cook for 2-3 minutes.
Add the calamari, blue-eye trevalla fillets (or other fish fillets), prawns (medium shrimp) and king prawns (large shrimp) to the to the frying pan. Cook for 2 mins or until the prawns and fish have just changed in colour. Add the clams and pour over the wine. Cook for 3-4 minutes or until the clams have opened and wine evaporated. Discard any unopened clams.
Drain the pasta, reserving 2 tablespoons (40ml) of the pasta cooking liquid. Add the pasta and reserved cooking water to the frying pan and toss well over the heat for 1 minute to soak up lovely flavour. Season with salt and pepper to taste, then remove from the heat. Add the parsley and toss to combine.
Divide the Linguine pasta ‘allo scoglio’ (on the rocks) among 4 serving bowls– Buon appetito.
Note: Tomatoes need to be ripe and flavorsome for this recipe. Use quality fresh cherry tomatoes only in the summer months of the year.
400g linguine pasta|4 tablespoons (80ml) extra virgin olive oil|2 cloves garlic, finely chopped|2 small red chillies, finely sliced|250g ripe cherry tomatoes, halved – see note|600g clams|2 medium-sized calamari|300g blue-eye trevalla fillets (sablefish), or other firm, boneless fish fillets|8 raw prawns (medium shrimp), peeled|8 raw king prawns (large shrimp), peeled|125ml dry white wine|2 tablespoons flat-leaf parsley, finely chopped|Sea salt, freshly ground black pepper