Linguine Ai Frutti Di Mare Recipes

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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



Seafood Linguine image

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.

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

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



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

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!

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

FRUTTI DI MARE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 BIG servings

Number Of Ingredients 15



Frutti di Mare image

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.

1/2 pound angel hair pasta
Salt, for pasta water
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 shallots, chopped
4 cloves garlic, crushed or finely chopped
1/2 teaspoon crushed red pepper flakes -- eyeball it
1/2 cup dry white wine, eyeball it
1 (15-ounce) can crushed tomatoes
Salt and black pepper
1 pound small fresh clams, ask for them scrubbed
1 pound mussels, scrubbed
10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
1/4 cup chopped flat-leaf parsley, a couple of handfuls
20 fresh basil leaves, cut into thin strips or torn
Crusty bread, warmed

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



Linguine ai Frutti di Mare image

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.

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

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



Frutti Di Mare image

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

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

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