FRUTTI DI MARE SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Frutti di Mare Sauce image

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

3 tablespoons olive oil
3 cloves garlic, finely chopped
1 (28-ounce) can plum tomatoes, coarsely chopped, juices reserved
1/4 cup dry white wine
1/2 pound calamari, cleaned and cut crosswise into 1/2-inch rings
1/2 pound small shrimp, peeled, deveined, and halved lengthwise
16 littleneck clams, scrubbed
16 mussels, scrubbed
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
1 pound cooked spaghetti

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.

There are no comments yet!