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
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.
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!
SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Rice Shellfish Tomato Seafood Clam Mussel Scallop Squid Simmer
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
- 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
- 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
- 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
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.
VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.
FRUTTI DI MARE IN TOMATO SAUCE
You can leave the mussels and clams in the shell if you like; it makes for a very pretty dish. You can also add a few chopped anchovies to the oil before the garlic, but make sure you are careful adding salt.
Provided by tcosta77
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat Oil. Add garlic, onions, wine, and capers. Take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes).
- Clean and steam mussels and clams (discard the ones that do not open).
- Cut calamari in strips about 1/4-inch width.
- Mix seafood with tomato sauce and cook for 5-10 minutes, until seafood is cooked.
- Season with salt, pepper, and red pepper to taste.
- Mix all with your pasta. Serve immediately.
Nutrition Facts : Calories 636.4, Fat 23.8, SaturatedFat 3.4, Cholesterol 96, Sodium 551.7, Carbohydrate 67.2, Fiber 4.2, Sugar 6, Protein 35.2
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- 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.
FRUTTI DI MARE IS A POPULAR ITALIAN SEAFOOD DISH THAT YOU …
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- In a large deep sided pan, heat 1/4 cup of olive oil and 1 tablespoon butter over medium heat. When melted add 4 cloves of minced garlic + minced shallot and saute for approx 1 min. Increase heat to medium/high, then add the mussels and clams (make sure you have discarded any with broken shells or that have already opened).
- Add ½ cup of the wine, and ½ cup of the fish and clam juice, ¼ cup of chopped parsley, cover with a lid and allow to steam until the mussels and clams open. CAREFULLY shake the pan occasionally. If the liquid level (wine) decreases too rapidly you can add more wine or stock when necessary. Cover with the lid to steam.
- id=”instruction-step-3″>3. While mussels and clams are cooking / steaming, place a stock pot of water on to boil for your pasta. Season the water with a quarter teaspoon of salt once the water starts to boil.
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