Ingredients
- 350 g linguine
- 400 g of clams
- 300 g of washed and trimmed mussels
- 5 tablespoons olive oil
- 3 cloves of crushed garlic
- 1 pinch of dried oregano
- 400 g tomato puree
- 1 tablespoon(s) chopped basil
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Salt and pepper from the mill
Preparation
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Preheat the oven to 220°C.
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Heat 1 tbsp oil in a sauté pan. Add 1 clove garlic and oregano, then clams, and cook for 3 to 5 minutes over low heat, shaking, until clams open. Remove from heat and remove clams with a slotted spoon. Reserve cooking juices.
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Heat 1 tbsp. oil in another pan and cook the mussels for 5 minutes over low heat, shaking, until they open. Remove from the heat, remove the mussels with a slotted spoon and shell them. Reserve the cooking juices.
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Cook the pasta al dente for 2 or 3 minutes in boiling salted water, then drain.
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Heat the remaining oil in a saucepan. Add the remaining garlic and cook for 1 minute over low heat, stirring. Stir in the tomato puree, shellfish, pasta, basil and 1 tbsp. of the cooking juices.
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Season and place the mixture in the center of a large sheet of aluminum foil. Lift the edges and fold the foil lengthwise to seal tightly. Place the papillote on the baking sheet and cook for 5 minutes. Serve immediately.
