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Linguine ai Frutti di Mare {Seafood Linguine}

By Paula |

 

Linguine ai Frutti di Mare {Seafood Linguine}Linguine ai Frutti di Mare {Seafood Linguine}

Frutti di Mare translates to fruits of the sea and boy is this dish full of fruits from the sea. It has almost all of my favorite seafood: Mussels, Clams, Shrimp and Scallops. If it happened to have had some lobster & crab well I would have just been in seafood heaven! If you don’t happen to like some of these *and gasp if you don’t* just leave them out.

Linguine ai Frutti di Mare {Seafood Linguine}

It’s an impressive dish too but I will warn you it takes a little timing and a lot of pans LOL. You WILL use your entire stove top. Don’t let that scare you, you’ll just need to be at the stove and keep an eye on everything at ONE time.  BEFORE you start cooking make sure  you have your mise en placeall set. French for putting in place. And well, that’s just a fancy term for having your prep work all finished and ready to go. For this recipe, that means having your garlic minced, your seafood debearded and cleaned, your herbs roughly chopped, wine opened, etc.

Linguine ai Frutti di Mare {Seafood Linguine}Linguine ai Frutti di Mare {Seafood Linguine}

This is a great dish for company! Very impressive and very filling. You could serve up to 6 people with this dish depending on how much seafood you divvy out per plate ; ) But it will absolutely serve 4 easily. I only used a 1/2 lb of sea scallops in this because the ones I picked up were HUGE & I ended up cutting them in half, that’s how big they were. If you love scallops and want more, just add more ; )

Linguine ai Frutti di Mare {Seafood Linguine}

It’s the perfect meal to enjoy al freso with a bottle (or two LOL) of wine! Now if it was on the terrazzo at the beach in Italy… *dreaming*

Baci!

 

Linguine ai Fruitti di Mare {Seafood Linguine}
What you’ll need:
1 pound Linguine
1 pound Mussels – cleaned and de-bearded
1 pound shrimp – peeled, deveined with tails on
1/2 pound sea scallops
1 pound Clams
I 14.5 oz can of Italian Whole Tomatoes
7 cloves garlic – minced
1 tablespoon flat leaf Italian parsley – roughly chopped (plus additional to garnish)
1 tablespoon basil – roughly chopped
3/4 cup white wine
3 tablespoons unsalted butter
2 tablespoons olive oil
salt/pepper

What to do:
1. Place a stock pot of water onto boil for your pasta. Season it generously with salt. When water is boiling add the pasta and cook until al dente. RESERVING 1 cup of the cooking liquid for later. Drain pasta and have it ready to transfer to serving bowl.

2. WHILE pasta is cooking, into a VERY large deep sided pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. When melted add 4 cloves of garlic and saute for approx 1 min. Increase heat to medium – high add the mussels and clams (being sure you have discarded any with broken shells). Add wine, parsley, cover with a lid and allow to steam until they open. CAREFULLY shake the pan occasionally. If the liquid level (wine) decreases too rapidly you can add more wine when necessary.

3. WHILE mussels and clams are cooking, into a separate pan place 1 tablespoon of oil and 1 tablespoon butter over medium heat. When melted add 2 cloves of garlic, shrimp, scallops and cook until shrimp is pink in color and has a “C” shape. Using a slotted spoon transfer the shrimp and scallops to a serving bowl and keep warm. DISCARD almost all of the cooking liquid (leaving approx 1 tablespoon) and return pan to heat.

4. Add tomatoes, crushing them with your spoon. Season with salt and pepper. Add basil, 1 clove of garlic and cook over medium heat. Stirring as necessary. Add 1 tablespoon butter and if necessary add some of the reserved cooking liquid from the pasta until sauce is to desired consistency and taste. Cooking time is approximately 5 minutes.

4. Into a VERY large serving bowl add sauce and pasta. Toss together to combine. Add the seafood and GENTLY toss again. Serve immediately. Garnish with additional parsley.

Buon Appetito!

Comments

  4. anne says

    Oh I saw this retweeted by bellavventura…. my absolute favourite pasta and fish dish 🙂 When I do get to Italy I eat more Fish than anything else.. just cannot get enough of it. Thank you for the recipe.

  5. bunkycooks says

    This would be one of my favorite dishes…minus the creatures still in their shells! 😉 I would add in crab or lobster with the shrimp and scallops. That would be awesome!

  6. Ruth says

    My favourite! Cooked to perfection. I make a similar very famous dish too, only instead of basil I add parsley and some red pepper flakes-Spaghetti allo scoglio! Could so eat this right now!!

  10. julia says

    This looks incredible. Simple fresh ingredients too. Love it. And I am sure my husband will appreciate me using tons of dishes to make it too 😉

  16. lisa Bailey says

    I agree with Fuji Mama, this looks like heaven. Can’t wait to try it.

  18. penny aka jeroxie says

    totally understand about pans and timings! I made it for a relative once and I was all over the place… everything had to be perfect but tasted so good though

  21. carla's tasty treats says

    yum this looks great! my boyfriend recently got sick after eating some muscles and won’t allow them on the dinner table just yet but I think I can convince him to have the clams and other seafood

  23. Susan says

    What a gorgeous blog! and you food looks pretty awesome too. That’ll be tomorrows dinner sorted then. Looking forward to munching on this one. Thanks so much for sharing.

  28. cat says

    That looks absolutely divine! I LOVE seafood but have a family of seafood haters. I think this is one I must try sometime!

    Your blog layout is absolutely incredible! I love the look! Its gorgeous!

  30. DUNK says

    I did not want to do a 7 fish this year for Christmas eve.This looks fantastic for an alterniate. Thanks

  31. Gerard says

    I tried out this recipe and tweaked it a bit for personal preference. I used a larger can of tomatoes and less pasta water as I prefer the sauce a bit thicker. This didn’t result in enough sauce coverage for my preference. My advice would be to double the tomato and use about 75% of a 1 lb linguine box.

    Also, the step of crushing the whole tomatoes with the spoon was a pain while so much else was going on. My advice would be to break it up before hand. You already do a lot of prep w ork, so it will make the cooking steps flow better.

    One last note….needing a lot of pots and bowls was not a joke!

  32. Virgil says

    I had this in Korea in 2002. Tried to duplicate but did not work. Now I have the receipe hopefuly I can do it better and will just make it spicy

  33. Nellie Nhep says

    I love to eat seafoods because they are very tasty. Seafoods are also very rich in iodine and other salt minerals that you can only get on the sea.

    Take care

  34. Phil says

    Interesting take on this dish – it is of course missing a teaspoon of chilli flakes. This dish should always have a little heat, but with that added, it is perfect!

  35. Lisa says

    The absolute best pasta/seafood dish that I have ever tasted–and very easy to make also!!!! I exchanged one of the clams recipe called for and added squid pieces—-oooooooooooooh how good.

  36. Bcr8tive says

    Not sure why you think that is necessary to make this in many pans… I make this in one pan. Timed right everything gets to mingle together to create one amazing taste experience…