Linguine ai Frutti di Mare (Linguine with Seafood)

Linguine ai frutti di mare

Linguine ai frutti de mar takes advantage of the abundant seafood harvested along Italy’s Mediterranean and Adriatic coastlines. Many variations of this pasta dish exist, including versions that incorporate chopped tomatoes. Countless combinations of seafood can be used, including clams, mussels, shrimp, calamari, scallops, limpets and baby octopus. The key is choosing the freshest shellfish available since the briny juices they release upon cooking are responsible for the rich, sea-tinged flavors of the sauce. Recipe Servings: Serves 4

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 dozen mussels, scrubbed and rinsed
1 dozen small clams, cleaned
1 dozen whole raw shrimp, peeled with heads removed
4 sea scallops, quartered
6 oz (170 g) calamari, sliced into thin rings
6 Tbsp (90 ml) extra virgin olive oil
2 garlic cloves, sliced
1 red chili pepper, finely sliced
1/3 cup (80 ml) dry white wine
Juice of 1 lemon
Bunch of flat-leaf parsley, roughly chopped
14 oz (395 g) linguine
salt to taste
Freshly ground black pepper to taste

Directions

In a large pot, bring lightly salted water to a boil. Add linguine and cook al dente, following instructions on package. When done, drain linguine and set aside.
While pasta is cooking, heat olive oil in a large pan over medium-low heat. Add garlic and chili and sauté, stirring, for 1 minute.
Add mussels, clams and white wine to pan and cover. Cook shellfish for around 2–3 minutes, until shells are steamed open. Discard any mussels or clams with closed shells.
Add shrimp, calamari and scallops to pan and simmer for 4–5 minutes. Stir in lemon juice before removing pan from heat. Season with chopped parsley, salt, and freshly ground pepper.
Take the still hot, drained linguine and stir into seafood sauce. When ingredients are well blended, serve immediately.