Directions 8 steps | 40 Minutes
Fill a large pot with three liters of water. Bring it to a boil and stir in the bay leaf and one teaspoon of salt.
Add the dried linguine and cook, stirring occasionally, for 9 minutes.
Drain the pasta over a strainer and rinse with cold water to stop the cooking process. Drain the pasta until dry and reserve in a bowl at room temperature. Set aside.
Make the seafood sauce. In a 12-inch nonstick saucepan, add chopped garlic, finely chopped celery, finely chopped onion, and finely chopped sweet peppers with three tablespoons of olive oil. Cook until the onion is translucent.
Add the raw squid, raw shrimp, sliced octopus and raw mussels. Cook over medium-high heat, stirring occasionally, until all of the seafood is fully cooked.
Once the seafood is fully cooked, add the white wine and reduce to a third of the total amount of wine.
Turn off the heat and add the reserved pasta to the saucepan. Use a pair of long kitchen tweezers to stir in the white pepper, the remaining three tablespoons of olive oil and the curly parsley. At this point, the saucepan should have very little or no liquid. If there is a lot of liquid, let the pasta rest for 2 minutes in the pan so the pasta can absorb the sauce. If necessary, turn the heat to high and cook to reduce the sauce. (See notes 1-3.)
Serve and enjoy!
- The pasta should be al dente and not overcooked. It is very important that we do this step with the heat off.
- Long kitchen tweezers will allow you to stir the pasta without breaking the noodles.
- The right term for this pasta is "pasta al olio", which refers to a lighter pasta because it is flavored only from the seafood and olive oil without using a red sauce.