Linguina Ostè con Calamari, Tartufi, Polipetti e Gambero di Mazzara

Linguina Ostè con Calamari, Tartufi, Polipetti e Gambero di Mazzara is a signature pasta dish from Hostè, a restaurant in Santa Maria Capua Vetere, Italy. The dish exemplifies the coastal-meets-earthy philosophy of modern Campanian cuisine, combining multiple seafood elements with the luxury of truffle.

The name translates to "Ostè-style linguine with squid, truffles, baby octopus, and Mazzara shrimp." Key ingredients include fresh linguine, calamari, polipetti (baby octopus), and the prized Gambero di Mazzara—a large, sweet red shrimp from the Sicilian coast near Mazara del Vallo. The defining characteristic is the inclusion of black truffle, an unconventional pairing with seafood that elevates the dish beyond a traditional marinara or scoglio preparation.

A great version achieves a delicate balance: the pasta is cooked al dente and lightly coated in a sauce that marries the briny liquor of the shellfish with the earthy aroma of shaved truffle. The shrimp must be perfectly seared, not overcooked, while the calamari and octopus remain tender. As highlighted by food creator Jana Food Porn, who featured the dish from Hostè, the presentation is as important as the flavor—each element arranged to showcase the quality of the ingredients.

Regional variations are rare due to the specific sourcing of Gambero di Mazzara, though similar dishes in Sicily might substitute local bottarga for truffle. Along the Campanian coast, chefs may use scialatielli pasta or add cherry tomatoes for acidity, but Hostè’s version remains the definitive reference for this luxurious seafood-truffle combination.