In a small saucepan, steam the mussels with 125ml of dry wine, seasoning with salt and pepper to taste
Steam clams using a separate small pan, with the other ½ cup of wine and adding salt and pepper to taste
(Do not steam the mussels and clams together) meanwhile, in two tablespoons of olive oil in a thick skillet, cook the garlic, onion, shrimp and calamari, add the tomatoes, the herbs, the paprika and salt and pepper
Cook Barilla linguine ‘al dente’ per instructions on the pack
"Give people food that you would give your own children"
Pietro Barilla
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