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
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.
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!
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.
IVAN'S MEGA FRUTTI DI MARE
Awesome seafood linguine that's relatively quick and easy.
Provided by strmrdr23
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
- Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.
Nutrition Facts : Calories 969.1 calories, Carbohydrate 92.6 g, Cholesterol 120.1 mg, Fat 41.7 g, Fiber 7.2 g, Protein 55.4 g, SaturatedFat 5.8 g, Sodium 600.7 mg, Sugar 0.1 g
FRUTTI DI MARE SAUCE
This recipe for frutti di mare sauce is from Sal Scognamillo of Patsy's Italian Restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- In a large saucepan heat oil over medium heat. Add garlic and cook, stirring, until soft and golden, 1 to 2 minutes. Add tomatoes and their juices, wine, and calamari; bring to a boil. Reduce heat, cover, and simmer until calamari is tender, 25 to 28 minutes.
- Increase heat to medium, add shrimp, clams, and mussels to saucepan. Cook, covered, until clam and mussel shells open, about 10 minutes. Discard any unopened shells.
- Stir in basil and parsley; continue cooking 2 minutes more. Season with salt and pepper. Serve immediately over spaghetti.
FRUITS DE MARE
Steps:
- In a large pot over high heat, boil 2 quarts salted water. Fill second pot with ice water; set aside. While waiting for water to boil, to a medium bowl, add and mix to combine 1 cup olive oil, vinegar, 1 teaspoon Dijon, lemon juice, and tarragon. Set aside. Finely dice celery, fennel and red onion. Set aside. Toss shrimp in boiling water. Turn off heat and let shrimp steep for 3 minutes, then strain and immediately plunge into ice water to cool. Cut into 1/4-inch pieces. Place crab, scungilli, and shrimp in a large bowl and lightly toss with celery, fennel, and red onion. Cover with vinaigrette and toss. Season with salt and pepper. Refrigerate.
- Slice calamari into 1/4-inch pieces and steep in buttermilk. To make aioli, place garlic, 1 tablespoon Dijon, egg yolks, anchovies and chili in food processor and pulse while slowly streaming in 1 cup olive oil. When the mixture becomes thick and smooth, add lemon zest and 1 teaspoon black pepper. Salt, to taste, and refrigerate until ready to serve.
- Combine the 2 flours in a medium bowl. Add salt and pepper, to taste. In a large Dutch oven or heavy bottomed pot, heat oil to 375 degrees F. Lightly dredge the calamari through the flour. Shake off any excess flour and place immediately in fryer. Cook until crispy and golden brown. Remove from oil and let drain on a paper towel lined plate.
- To Serve: Round a serving spoonful of salad in the center of each plate. Scatter a few pieces of calamari over each scoop and top with a dollop of aioli. Garnish with baby arugula.
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