Colocamos las almejas en un bol lleno de agua y las dejamos en remojo para que suelten residuos de arena...
Colocamos las almejas en un bol lleno de agua y las dejamos en remojo para que suelten residuos de arena. Aprovechamos para cocer los tallarines en una cazuela con abundante agua, sal y dos cucharadas de aceite.
En otra cazuela, pochamos la cebolleta. Cuando veamos que empieza a estar transparente, añadimos el calamar cortado en trozos y lo dejamos rehogar. Añadimos las almejas y los mejillones limpios.
Removemos poco a poco e incorporamos el vino blanco. Dejamos que se evapore el alcohol y seguidamente añadimos el tomate frito.
Removemos, añadimos los langostinos y dejamos que se cocinen los ingredientes juntos durante 7 minutos aprox.
Añadimos los tallarines y removemos hasta impregnarlos de todo el sabor. Los servimos y ¡a disfrutar!
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