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Linguine ai Frutti di Mare


Nothing demonstrates more than the famed hotel, Il San Pietro. Etched into the cliffs overlooking Positano Bay, this enchanting landmark radiates all the region has to offer – especially food. Once a poor fishing village, Positano has embraced its posh Amalfi coast standards but remains true to its roots. The hotel’s restaurant, run by Chef Alois Vanlangenacker, may be Michelin-starred, but the menu is simple and focuses on traditional and local dishes. A meal here abounds with fresh seafood, pasta, and lemons – three ingredients sure to be in any Positano pantry.

The Linguine ai Frutti di Mare dish showcases Il San Pietro’s dedication to upholding the local cuisine’s traditional flavors. Below is the recipe for this incredible dish.

Linguine ai Frutti di Mare

Pasta and seafood are staples in Positano, which makes linguine ai frutti di mare one of the area’s most popular dishes. Recipes vary from restaurant to restaurant and household, but one thing remains the same: the seafood must be fresh. 

Serves 4

Prep time: 10 minutes

Cook time: 15 minutes


1 lb linguine

2 tablespoons extra-virgin olive oil

4 cloves garlic, sliced

1/2 cup dry white wine

12 littleneck clams, washed

1 8-ounce can of crushed tomatoes 

12 black mussels, washed

8–10 jumbo shrimp, deveined and tails removed

6 ounces calamari, cut into rings

1/4 cup flat-leaf parsley, coarsely chopped


Bring a large pot of salted water to boil; cook linguine to al dente. While pasta is cooking, heat the olive oil in a large sauté pan and add garlic. Cook until lightly golden, then add wine and clams. Cover and cook for 5 minutes. Add tomatoes to sauté pan and season with salt and pepper. Add mussels, shrimp, and calamari and cook uncovered, stirring occasionally, until clams and mussels open. Discard any that remain closed. This should take about 3–5 minutes. Add cooked linguine to the seafood mixture and toss with parsley. Serve immediately. 

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