Fruta De Mare Recipe

Linguine Frutti di Mare (Bucca Di Beppoinspired)

WEBMay 28, 2016 · Prepare the sauce: Preheat a large skillet and add 3 Tbsp of olive oil and saute the smashed garlic and onion until the onions are soft …

Rating: 4.4/5(7)
1. Cook the linguine as directed on package. Reserve about 1 cup of the cooking water and drain off the rest
2. Place the tomato, garlic and onion in a food processor and blitz into a slurry. Preheat a large skillet and add 3 Tbsp of olive oil and saute the shrimp until they turn opaque and dish them out and set aside. Add the tomato paste and saute for about 1 minute. Pour in the tomato sauce. Bring to a boil and then add the minced clam with its juice, sugar and pinch of salt. Bring it back to a boil and have a taste. The sauce should be savory, garlicky with some hint of sweetness but not too sweet
3. Add the lobster meat and give it a light stir and add the cooked linguine and about 1/2 cup of the reserved pasta water to help loosen the pasta a bit and toss to mix everything. You may add more of the reserved pasta water if needed. The clam sauce should be somewhat a bit loose but not runny. Turn off the heat and transfer to a large serving platter and serve family style

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Best Frutti di Mare Recipe Chef Dennis

WEBAug 2, 2020 · How to make Frutti di Mare. The first step is adding the olive oil, garlic, basil and red pepper flakes to a large saute pan over medium …

1. Run cold water over the mussels and clams to clean them thoroughly. Refrigerate until needed
2. Once your seafood is prepped, get the pasta ready, Linguine or Spaghetti will work the best for this dish, it's a little too heavy for angel hair. Follow instructions on the box, usually around 10-11 minutes for aldente.**When you begin cooking the pasta, start cooking the seafood. (you will need 8-10 minutes for the seafood, so time it so they get done about the same time)
3. In a large saute pan over medium-high heat add the olive oil, chopped garlic, basil and red pepper flakes. Let the garlic saute for about a minute.
4. Add the scallops and shrimp. Cook them till almost done and remove them from the pan. If you would like to add white wine to your sauce, add it now to deglaze the pan before adding the mussels and clams.*You can skip this step and add all the seafood at the same time.

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