Linguine ai Frutti di Mare
Linguine ai Frutti di Mare, a classic Italian seafood pasta dish, combines a delightful assortment of fresh seafood with linguine in a savory tomato and white wine sauce. This recipe bursts with flavors of the sea, featuring tender clams, mussels, shrimp, scallops, and calamari, all perfectly cooked and tossed with al dente linguine.
Finished with a sprinkle of fresh parsley, each forkful offers a taste of Mediterranean-inspired indulgence, making it an ideal choice for a special dinner or to impress guests with its vibrant colors and robust flavors.
Linguine ai Frutti di Mare
Ingredients:
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
Instructions:
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.
Notes:
Olive Oil and Garlic: Using olive oil to sauté garlic creates a flavorful base for the sauce, infusing the dish with aromatic notes.
Red Pepper Flakes: Adjust according to preference to add a hint of spice that complements the seafood flavors.
White Wine: Enhances the sauce with a subtle acidity and depth of flavor, crucial for cooking the clams and mussels.
Clams and Mussels: Ensure they are fresh and cleaned properly; they should be cooked just until they open to retain their tenderness and flavor.
Linguine: Cooked al dente to maintain a pleasing texture when tossed with the seafood and sauce.
Tomato Sauce: Adds richness and ties together the flavors of the seafood and wine, providing a savory backdrop.
Seafood Variety: Includes shrimp, scallops, and calamari, each requiring careful timing to ensure they are tender and cooked to perfection.
Parsley: Fresh parsley adds a burst of color and freshness at the end, enhancing the dish’s presentation and flavor profile.
Seasoning: Salt and pepper should be added judiciously throughout cooking to layer flavors without overwhelming the delicate taste of the seafood.
Assembly: Tossing the cooked linguine with the seafood and sauce ensures even distribution of flavors before serving.
Serving: Dividing into individual bowls and garnishing with parsley adds a final touch, making each serving visually appealing and inviting.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 500 | Protein: 30 grams | Carbohydrates: 50 grams | Fat: 15 grams | Fiber: 4 grams | Sodium: 800 mg | Sugar: 5 grams
Frequently Asked Questions:
What type of wine should I use for Linguine ai Frutti di Mare?
Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay.
It complements the seafood flavors without overpowering them.
Can I use frozen seafood for this recipe?
Fresh seafood is recommended for best flavor and texture.
However, you can use high-quality frozen seafood if fresh isn’t available.
Thaw it thoroughly before cooking.
How do I know when the clams and mussels are cooked?
Clams and mussels should open during cooking.
Discard any that do not open after cooking, as they may be unsafe to eat.
Can I substitute the seafood in this recipe?
Yes, you can customize the seafood to your preference or availability.
Consider using different types of shellfish or adding more shrimp or scallops.
What should I serve with Linguine ai Frutti di Mare?
Serve with crusty bread to soak up the delicious sauce, or a simple side salad to complement the meal.
How do I prevent the calamari from becoming tough?
Calamari cooks quickly and can become tough if overcooked.
Add it towards the end of cooking and cook just until opaque and tender.
Can I make this recipe ahead of time?
It’s best to serve Linguine ai Frutti di Mare immediately after cooking to enjoy the seafood at its best.
Reheating seafood can cause it to become tough and lose flavor.
Is Linguine ai Frutti di Mare spicy?
The amount of red pepper flakes can be adjusted to your preference.
It adds a mild to moderate level of spice, but you can increase or decrease it according to taste.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove to avoid overcooking the seafood.
Can I use whole wheat linguine instead of regular linguine?
Yes, you can substitute whole wheat linguine for a healthier option.
Cook it according to package instructions, adjusting cooking time as needed.