Mussel and calamari linguine

Put calamari, garlic, pepper and 60 ml olive oil in a bowl. Mix well and refrigerate for several hours to marinate.
Steam mussels until opened. Set aside.
Place breadcrumbs on a baking tray and sprinkle with 30 ml olive oil. Bake in a preheated oven at 180 ºC for 10 minutes until golden.
Cook linguine, according to packet instructions, in plenty of boiling, salted water. Drain well and immediately add lemon zest, juice and 30 ml olive oil. Toss thoroughly and leave to cool.
Heat 30 ml olive oil in a large frying pan until hot. Add calamari and quickly cook over high heat until it becomes opaque. Transfer calamari and any juices to a bowl to cool, then mix with mussels, citrus segments and coriander. Season with salt to taste. Pile a serving of pasta on each plate and top with calamari mixture. Sprinkle with breadcrumbs. Serves 6.