Buca Di Beppos Linguine Frutti Di Mare Recipe 345

LINGUINE AI FRUTTI DI MARE

Linguine ai Frutti di Mare image

Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!

Provided by Lesley Porcelli

Categories Fish Garlic Herb Pasta Shellfish Tomato Low Fat Dinner Healthy Self Christmas Eve Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

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

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.

BUCA DI BEPPO'S LINGUINE FRUTTI DI MARE RECIPE - (3.4/5)

Buca Di Beppo's Linguine Frutti Di Mare Recipe - (3.4/5) image

Provided by á-174942

Number Of Ingredients 8

Ingredients

16 ounces marinara sauce
16 ounces clam sauce
20 ounces mussels
8 ounces squid cleaned
3 ounces chopped garlic
2 ounces olive oil
2 1/2 pounds hot cooked linguini
Lemon wedges for garnish

Steps:

Heat olive oil in a large sauté pan. Add chopped garlic and sauté until garlic starts to brown. Add squid and mussels and sauté for 2 minutes. Add clam sauce and marinara. Sauté until mussels open. Remove mussels and set aside. Reduce the sauce by half. Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges and serve to impressed guests. This recipe yields 4 to 6 servings.

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