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
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
SEAFOOD LINGUINE
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
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.
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.
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!
CREAMY FRUTTI DE MARE
Steps:
- 1. with some oil Fry choped chalotas and persilja. Add cream and cook slow, add de hummeri fondi. 2. Hot pan add oil and then persilja next shrimps and simpukat. Add white wine and sliced garlic. salt ja pippuri. 3. Same as 2 but only with the tiger prawns. 4. mix everything and correguir the flavor.
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FRUTTI DI MARE RECIPE - SEAFOOD SPAGHETTI • CIAOFLORENTINA
From ciaoflorentina.com
5/5 (8)Total Time 30 minsCategory MainCalories 646 per serving
- 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.
- Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
- Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
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Ratings 88Calories 844 per servingCategory Entree
- Once your seafood is prepped, get the pasta ready, Linguine or Spaghetti will work the best for this dish, it's a little too heavy for angel hair. Follow instructions on the box, usually around 10-11 minutes for aldente.**When you begin cooking the pasta, start cooking the seafood. (you will need 8-10 minutes for the seafood, so time it so they get done about the same time)
- In a large saute pan over medium-high heat add the olive oil, chopped garlic, basil and red pepper flakes. Let the garlic saute for about a minute.
- Add the scallops and shrimp. Cook them till almost done and remove them from the pan. If you would like to add white wine to your sauce, add it now to deglaze the pan before adding the mussels and clams.*You can skip this step and add all the seafood at the same time.
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