Seafood Linguine, a Calabrian Classic

Directions

• Scrub the mussels and clams under cold running water. Remove the “beards” from the mussels. Discard any with broken shells or that do not shut immediately when sharply tapped.
• Preheat the oven to 425°f (220°c/Gas Mark 7).
• Heat 1 tablespoon of the oil in a skillet or frying pan.
• Add 1 of the crushed garlic cloves and the oregano.
• When hot, add the clams and cook over high heat, shaking the pan occasionally, for 3–5 minutes, until they open.
• Remove the pan from the heat and lift out the clams with a slotted spoon. Reserve the cooking juices.
• Heat 1 tablespoon of the remaining oil in another skillet or frying pan.
• Add the mussels and cook over high heat, shaking the pan occasionally, for 5 minutes, until they open.
• Remove from the heat and lift out the mussels with a slotted spoon. Reserve the cooking juices.
• Discard any shellfish that remain shut and remove the rest from their shells. If desired, leave some in their shells to serve.
• Cook the pasta in plenty of salted boiling water until al dente, then drain.
• Heat the remaining oil in a large saucepan.
• Add the remaining garlic and cook over low heat, stirring frequently, for 1 minute, then add the tomatoes, pasta, shellfish, basil, and 1 tablespoon of the reserved cooking juices.
• Season with salt and pepper.
• Tip the mixture into the middle of a large sheet of aluminum foil. Bring up the sides of the foil and fold over the edges securely to close.
• Put the package on a baking sheet.
• Bake for 5 minutes and serve immediately.