Authentic Frutti Di Mare Pizza Recipes

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.

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.

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.