Seafood Linguine

When the sea calls, you answer, and you answer with pasta. This Seafood Linguine is the dish I make when I want to feel like I am standing on the Amalfi Coast with the salt air in my hair and the sun on my face, even if I am simply in my kitchen in my apron. It is the kind of recipe that looks like it came from a restaurant, but I promise you, it is simpler than it appears. The secret is in the broth, that gorgeous, briny, garlicky liquid the mussels and clams release as they open. That is your sauce. That is your gold. We cook the linguine right in it so every strand drinks up all of that oceanic beauty. With plump shrimp, tender calamari, and shellfish that open like little gifts from the sea, this is Italian seafood the way it was meant to be, generous, dramatic, and absolutely just gorgeous.