Linguine Ai Frutti Di Mare Recipes

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LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)



Linguine Ai Frutti Di Mare (Linguine With Fruit of the Sea) image

This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!

Provided by Indigo

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 garlic cloves, sliced, to taste
1 tablespoon crushed red pepper flakes, to taste
1/2 cup dry white wine
12 littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels (optional)
8 shrimp, shelled (tail intact)
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 pan over medium heat, and sauté garlic until it sizzles.
  • Add red pepper flakes to taste; cook 1 minute.
  • Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
  • Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
  • Add tomato sauce. Season with salt and pepper.
  • Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
  • Serve very hot!

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

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.

FRUTTI DI MARE



Frutti Di Mare image

Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Provided by Brian Genest

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h10m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
  • Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
  • Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g

SEAFOOD LINGUINE



Seafood Linguine image

Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 1h40m

Number Of Ingredients 15

1/2 cup dry white wine, such as Sauvignon Blanc
1 pound cockles or small clams, scrubbed well
2 pounds mussels, scrubbed well, beards removed
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound dry sea scallops, tough muscles removed
Kosher salt and freshly ground pepper
1 medium onion, finely diced
4 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand
1 pound medium shrimp, peeled and deveined, tails on
8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole
1 pound linguine
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
  • Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
  • Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
  • Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.

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Top Asked Questions

How to cook Frutti di mare Spaghetti?
The ultimate Frutti di Mare spaghetti recipe, made with baby clams, mussels, squid and shrimp in a thick red tomato sauce. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
What to eat with Frutti di Mare?
Pasta with frutti di mare! Whether you use dry or fresh pasta, this exquisite seafood sauce bursts in your mouth and gives you the flavor of the ocean. TO DO IF YOU BUY FRESH CLAMS: pour cold water in a large bowl and add two tbsp of coarse salt. Pour in your fresh clams and mix them with your hands. Let them rest for 1hour and 15 minutes.
How much does linguine fruitti di mare cost?
well, the total damage was about $40 to gather all the items whereas a large Linguine Fruitti di Mare from Buca Di Beppo costs around $30. The dish has a "fishy" sweet taste that I can not say I like too much, my kids just walked away after the first bite.
What is the best way to cook linguine?
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.

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