LINGUINE AI FRUTTI DI MARE
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
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 is a flavorful, decadent pasta dish that's full of mussels, clams, shrimp, scallops, and squid to make this incredibly delicious seafood pasta! The seafood is cooked in layers to add flavor as it cooks and to keep the different seafood varieties from overcooking in this tasty Italian dinner!
Provided by Angela
Categories Dinner Recipes Main Dish Pasta Seafood
Time 30m
Number Of Ingredients 10
Steps:
- Fill a large pot of salted water to a boil and cook the pasta according to the package instructions until it reaches an al dente texture (firm to the bite). Drain, rinse under cool tap water, and set aside.
- Heat a large, deep skillet with the olive oil over medium heat until the oil just begins to shimmer. Add the garlic and saute for 1 minute then stir in the mussels and clams until well coated.
- Increase heat to medium-high then add the dry white wine and cover the pan to steam the mussels and clams. Cook with the lid on for about 2-3 minutes, or until the mussels and clams have opened.
- Uncover the skillet, add the shrimp and toss with the seafood. Cover and continue to steam for an additional 2 minutes or until the shrimp begins curling up, turning pink and opaque.
- Once more remove the lid and add the final portions of seafood (squid and bay scallops). Cover and cook until the squid tentacles curl up and the scallops are no longer transparent, or about 1 minute.
- Pour in the arrabbiata sauce, stir to coat the seafood evenly, then simmer over medium heat for 2-3 minutes (uncovered). Add the pasta into the seafood sauce and toss until well coated. Remove from heat and serve immediately.
Nutrition Facts : Calories 485 kcal, Carbohydrate 66 g, Protein 32 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 187 mg, Sodium 1115 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 7 g, ServingSize 1 serving
FRUTTI DI MARE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 BIG servings
Number Of Ingredients 15
Steps:
- Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
- Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
- Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
- Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.
FRUTTI DI MARE
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
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
PASTA TUTTO MARE
This creamy pasta is oh so good. My daughter and I love pasta. We love this recipe. It has shrimp and crab meat in it. We think you will enjoy this as much as we do. This recipe was adapted by my manager at work, from her very own cookbook she had published. I'm guessing on the cooking time, I do know it don't take long to make this dish.
Provided by Cooking in Missouri
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Assemble all ingredients in sauce pan.
- Stir over low heat until thickened.
- Stir in 1/2°C parmesan cheese, cavatelli noodles, shrimp and crab meat. Stir until shrimp and crab meat are warm.
- Serve in large pasta bowl, with 1 tablespoons crushed graham crackers on top.
SPAGHETTI AI FRUTTI DI MARE
Make and share this Spaghetti Ai Frutti Di Mare recipe from Food.com.
Provided by MsPia
Categories Spaghetti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the octopus:
- Put octopus in a pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes.
- Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
- Prepare the tomato sauce:
- Simmer tomatoes with their juice, basil, and olive oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
- Prepare the basil puree:
- Puree basil, olive oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
- Prepare the pasta and seafood:
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
- Meanwhile, puree garlic and olive oil in cleaned blender until smooth.
- Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add olive oil mixture, then immediately add octopus, shrimp, and mussels and saute, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes.
- Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
- Drain pasta and return to pot.
- Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil puree.
- Notes: If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 and 1/2 hours.
- Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
- Tomato sauce can be made 1 day ahead and chilled, covered.
PASTA FRUTTI DI MARE
Use spaghetti, angel hair, or fettucine for the pasta. The "fruit" is shrimp, littleneck clams, and mussels. This recipe comes from the can of Vegeta seasoning. It is comprised of salt, dehydrated vegetables (carrot, parsnip, onion, potato, celery, parsley leaves), MSG, sugar, cornstarch, black pepper, nutmeg, disodium inosinate, riboflavin (color). Or use vegetable or chicken bouillon.
Provided by threeovens
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions; drain.
- In a large saute pan, heat oil and briefly saute onion and garlic; add clams, shrimp, mussels, and tomato puree.
- Season with Vegeta, add 3 tablespoons water plus 1 teaspoon water, and cook, covered, until shells open, about 5 to 8 minutes (the clams will open last, but you have to discard any mussels or clams that don't open at all).
- Stir in wine and add salt, if needed.
- Combine pasta and seafood sauce in a large serving dish, toss well.
- Garnish with fresh parsley and grated Parmesan cheese.
Nutrition Facts : Calories 560, Fat 14.2, SaturatedFat 2.2, Cholesterol 174.8, Sodium 408.6, Carbohydrate 64.2, Fiber 3.5, Sugar 4.5, Protein 40
LOW FAT PASTA FRUTTI DI MARE
I found this recipe at Epicurious and it cited SELF magazine as the source. I liked how the food turned out when I made it and I also liked the fact that it's low-fat so I thought I should post the recipe here. I used a pound of mixed seafood from a local grocery store instead of the noted ingredients. It included shrimp, octopus, crab meat, and mussels. I also used thick spaghetti instead of linguine.
Provided by NewbieFoodie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguine in boiling water in large pot until al dente.
- Heat Olive Oil in large pan.
- Cook garlic until brown. (Add red pepper, if desired).
- Add White Wine and Manila Clams then cover pan. Keep cover on for five minutes and raise heat to medium high.
- Take off cover from pan and let simmer for a minute more.
- Add tomato sauce and season with salt and pepper.
- Add the remaining seafood, stir, and keep cooking until clams and mussels open.
- Add Parsley and mix well with Linguine.
Nutrition Facts : Calories 439.6, Fat 6.5, SaturatedFat 1, Cholesterol 79.2, Sodium 322.8, Carbohydrate 59.9, Fiber 2.7, Sugar 2.4, Protein 27.9
LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)
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
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!
PASTA CARTOCCIO FRUTTA DI MARE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield Four servings
Number Of Ingredients 17
Steps:
- Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside.
- Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute. Add the shrimp and scallops and cook, stirring, about one minute. Add the tomatoes and broth and bring to the boil. Let simmer about one minute and add the parsley, oregano and Cognac.
- Add the clams and mussels and cover closely. Cook until the clams and mussels open, about one and a half minutes. Add the crab meat, stir gently and remove from the heat.
- Bring four quarts of water to the boil and add the perciatelli. Cook, stirring down with a fork, about one and a half minutes and add the mezza-lasagne and fettuccine. Continue cooking about six minutes.
- Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches. Fold the foil over itself to make a rectangle measuring 15 by 17 inches. Fold over the open edges to seal. Drain the pasta and place it in the foil bag. Pour the sauce with seafood into the bag. Scatter the basil leaves on top of the pasta and sauce. Fold the open end of the foil to seal it all around hermetically.
- Lightly oil the bottom of a metal, flame-proof dish or baking sheet and place the pasta-filled foil bag on top. Turn the burner to high. Cook for about two minutes, until the bag puffs like a pillow.
- Using a sharp knife, cut a long slit on one side of the bag. Divide the pasta and seafood among four heated dishes.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 18 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 969 milligrams, Sugar 5 grams, TransFat 0 grams
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