First, take care of cleaning the mussels and clams. Clean the mussels under running water, removing any encrustations from the surface and the byssus, then rinse them thoroughly. Then proceed to clean the clams: after letting them soak in water and salt, drain and rinse them carefully.

Place a pan on the stove, add the mussels, cover with a lid and let them cook until they open, it will take about 5 minutes. Remove the mussels from the pan and strain the cooking liquid through a fine-mesh sieve. Repeat the same operation with the clams, cooking them covered and stirring occasionally.

Set aside the liquid obtained from the cooking of mussels and clams. When the shellfish are warm, proceed to shell them (you can keep some shells for decoration, if you wish). In a large pan, heat a couple of tablespoons of extra virgin olive oil with a clove of garlic cut in half and deprived of its soul, along with the stem of parsley. Sauté over low heat, then remove the garlic and parsley, add the strained cooking liquid (without adding salt) and let it flavor for about 5 minutes. Then add the mussels and clams, and turn off the heat.

Meanwhile, cook the linguine in plenty of unsalted water, draining them halfway through cooking. Transfer the linguine to the pan with the mussel and clam sauce and finish cooking, mixing well to combine the flavors. Once ready, turn off the heat and plate. Finish with a sprinkle of fresh chopped parsley and the reserved shells. Enjoy your meal!