Frutti di Mare

A classic Italian main dish that should be a staple. Frutti di Mare (Fruit of the sea) can be varied easily based on the freshest seafood you have available.

Frutti di Mare

A classic Italian main dish that should be a staple. Frutti di Mare (Fruit of the sea) can be varied easily based on the freshest seafood you have available.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Entree
Cuisine: Italian
Servings: 2 people

Ingredients

  • 8 oz Linguine
  • Salt
  • 2 Tbsp Olive oil
  • 2 ea Shallot Chopped
  • 4 ea Garlic Clove Chopped fine
  • 1/2 tsp Red pepper flakes
  • 1/2 cup Dry white wine
  • 1/2 cup Clam Juice
  • 1 ea Diced tomatoes (14 oz can)
  • Salt and Pepper
  • 1 lb Littleneck clams
  • 1 lb Mussels Scrubbed
  • 1 ea Shrimp 16-20 count
  • 8 oz Scallops
  • 1/4 cup Parsley - fresh Chopped
  • 20 ea Basil leaves
  • Crusty bread to serve

Instructions

  • Bring the pasta pot of salted water to a boil. Add the lingiune and cook al dente
  • Heat a large skillet to medium heat. Add the olive oil.
  • Saute the shallots, garlic and red pepper flakes for 3 minutes, stirring continuously with a wooden spoon.
  • Heat a saute pan with a couple of tablespoons of butter.
  • Sear the scallops, turning just once to give them a nice color. Set aside when done
  • Add the white wine and the clam juice. Reduce for about 1 minute.
  • Increase the heat then add the crushed tomatoes and bring to a steady simmer. Season with salt and pepper.
  • Add the clams and mussels. Cover the pan and steam for about 5 minutes, until the shells have opened. Discard any that do not open.
  • Add the shrimp and the scallops and cook until the shrimp just turn pink.
  • Toss in the parsley and basil. Check the seasonings and adjust if necessary.
  • Add a couple of spoonfuls of the sauce to the linguine and serve in bowls with the seafood on top and the crusty bread on the side to mop up all the flavor in the sauce.
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