Best 8 Frutti Di Mare Recipes

FRUTTI DI MARE

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.

SEAFOOD LINGUINE

Steps:

• Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
• Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
• Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
• Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.

IVAN'S MEGA FRUTTI DI MARE

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.

FRUTTI DI MARE

Steps:

• Fill a large pot of salted water to a boil and cook the pasta according to the package instructions until it reaches an al dente texture (firm to the bite). Drain, rinse under cool tap water, and set aside.
• Heat a large, deep skillet with the olive oil over medium heat until the oil just begins to shimmer. Add the garlic and saute for 1 minute then stir in the mussels and clams until well coated.
• Increase heat to medium-high then add the dry white wine and cover the pan to steam the mussels and clams. Cook with the lid on for about 2-3 minutes, or until the mussels and clams have opened.
• Uncover the skillet, add the shrimp and toss with the seafood. Cover and continue to steam for an additional 2 minutes or until the shrimp begins curling up, turning pink and opaque.
• Once more remove the lid and add the final portions of seafood (squid and bay scallops). Cover and cook until the squid tentacles curl up and the scallops are no longer transparent, or about 1 minute.
• Pour in the arrabbiata sauce, stir to coat the seafood evenly, then simmer over medium heat for 2-3 minutes (uncovered). Add the pasta into the seafood sauce and toss until well coated. Remove from heat and serve immediately.

VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA

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

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.

FRUTTI DI MARE SAUCE

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.

LINGUINE AI FRUTTI DI MARE

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.