Buca Di Beppos Linguine Frutti Di Mare Recipe 345

LINGUINE AI FRUTTI DI MARE

Linguine ai Frutti di Mare image

Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!

Provided by Lesley Porcelli

Categories Fish Garlic Herb Pasta Shellfish Tomato Low Fat Dinner Healthy Self Christmas Eve Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
12 Manila or littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped

Steps:

Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

BUCA DI BEPPO'S LINGUINE FRUTTI DI MARE RECIPE - (3.4/5)

Buca Di Beppo's Linguine Frutti Di Mare Recipe - (3.4/5) image

Provided by á-174942

Number Of Ingredients 8

Ingredients

16 ounces marinara sauce
16 ounces clam sauce
20 ounces mussels
8 ounces squid cleaned
3 ounces chopped garlic
2 ounces olive oil
2 1/2 pounds hot cooked linguini
Lemon wedges for garnish

Steps:

Heat olive oil in a large sauté pan. Add chopped garlic and sauté until garlic starts to brown. Add squid and mussels and sauté for 2 minutes. Add clam sauce and marinara. Sauté until mussels open. Remove mussels and set aside. Reduce the sauce by half. Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges and serve to impressed guests. This recipe yields 4 to 6 servings.

BUCA DI BEPPO PENNE CARDINALE

Buca Di Beppo Penne Cardinale image

I found this recipe on another website and made it for dinner. It was absolutely fabulous! Make sure you use a dry white wine, and the red pepper flakes should be adjusted down if you don't like things spicy! My husband shared leftovers with co-workers the next day and they gave it rave reviews as well!

Provided by Cook4_6

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 ounces olive oil
5 ounces green onions
2 ounces chopped garlic
1 lb chicken tenders
1 teaspoon salt
2 teaspoons crushed red pepper flakes
4 ounces white wine
10 ounces artichokes, quartered
12 ounces cream
1 1/2 ounces butter
1 3/4 lbs cooked penne pasta
3 ounces grated romano cheese

Steps:

Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
Portion the drained quartered artichoke hearts to 10 ounces.
In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
Saute for 3-4 minutes, until the garlic and onions are slightly browned.
Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
Deglaze the pan with white wine.
Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
Toss with the cooked penne and then the romano cheese.

Nutrition Facts : Calories 1535.1, Fat 67.9, SaturatedFat 29.6, Cholesterol 205.9, Sodium 1084.7, Carbohydrate 177.6, Fiber 27.1, Sugar 1.8, Protein 53.8

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