Ingredients

Method

Cook the linguine in a large pot of boiling salted water, according to the package instructions, until al dente. Reserve 1 cup of pasta water, then drain the linguine.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the crushed tomatoes, white wine, oregano, basil, and red pepper flakes (if using). Season the sauce with salt and black pepper, to taste.

Bring the sauce to a simmer, then reduce the heat to low and cook for 20-30 minutes, allowing the flavors to meld.

Increase the heat to medium and add the mixed shellfish and chunks of white fish to the skillet. Cook for 5-10 minutes, or until the shellfish has opened and the seafood is cooked through. Discard any unopened shellfish.

Taste the Frutti di Mare and adjust the seasoning with additional salt and black pepper, if necessary.

Toss the cooked linguine with the seafood sauce, adding reserved pasta water as needed to create a light sauce.

Serve the Frutti di Mare hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.