This is typical of Istrian preparations for the abundance of fresh seafood that blesses the region—fast, simple, and full of flavor. The longest step is cutting the pasta dough into diamond-shaped pasutice, which can be done hours ahead or frozen way in advance. (And though pasutice is the optimal and traditional pasta, linguine would be a fine substitute.) For the sauce itself, the cooking takes just minutes. Use your widest skillet, so the shellfish sauté and caramelize quickly in the dry pan, then cook them only briefly in the liquid, or they will become rubbery.
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