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
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.
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
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.
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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