Linguine with seafood & shellfish, by Manolo Teruzzi – Executive Chef, La Plage Casadelmar

Manolo Teruzzi – Executive Chef, La Plage Casadelmar

A native of Lombardy, Manolo Teruzzi was nurtured in the lively milieu of a family of restaurateurs, where a profound respect for ingredients walked hand-in-hand with the artistry of craft. A graduate of the Casargo Hotel School, he refined his expertise through a succession of European appointments, blending rigorous technique with unfettered creativity.

In Milan, he inscribed his signature on several now-iconic venues—Pane e Acqua, La Scaletta and DVCA—before moving to Paris to join Massimo Mori at the Mori Venice Bar, a touchstone of Italian gastronomy in the French capital.

In 2025 he chose Corsica, taking the helm at La Plage Casadelmar. There, poised between sea and sky, he imagines an inspired Mediterranean cuisine faithful to his roots and in harmony with local produce and southern fragrances—a sunlit, sincere culinary language that fuses natural elegance with a generous spirit of sharing.

Number of people pax: 4 people

• 4 red prawns
• 20 clams
• 2 medium-sized squid
• 1 octopus tentacle
• 4 shelled langoustines
• 200 g cherry tomatœs
• 100 g tomato pulp
• 400 g linguine (good quality)
• 1 clove of garlic
• 50 g finely chopped parsley
• olive oil, salt, pepper
• 1 / 2 glass of dry white wine

Sauté the garlic and oil in a frying pan, add the langoustine and prawn heads and cook for 2-3 minutes.

Cut the cherry tomatœs into quarters, add them to the pan with half a glass of white wine and cook for another 2-3 minutes.

Remove the shells, add the clams, the squid cut into thin slices, the whole langoustine and prawn tails, the octopus sliced into rings and finally the tomato pulp.

Fry everything for a few minutes until the clams open, then turn off the heat.

Boil a large pot of salted water.

Cook the pasta for the time indicated on the package, minus 3 minutes.

Finish cooking the pasta in the pan with the seafood and shellfish for 3 minutes.

Sprinkle with chopped parsley and a drizzle of olive oil.

Serve and enjoy.