LINGUINE WITH SEAFOOD (LINGUINE AI FRUTTI DI MARE)
A favorite of seafood lovers, our version of this classic pasta dish combines shrimp, scallops, squid, tilapia, clams and mussels with a simple marinara sauce served over linguine.
Provided by Lynne Webb
Categories Seafood
Time 1h25m
Number Of Ingredients 15
Steps:
- Peel and devein the shrimp, leaving the tails on and arrange on a large platter. Cut the scallops into quarters and add to the platter with the shrimp.
- Clean the squid if necessary, then slice the tubes into rings. Trim any tough parts from the top of the tentacles and add to the platter.
- Cut the tilapia fillets in half lengthwise, then into bite-sized pieces. Add to the platter, cover it with plastic wrap and refrigerate until ready to use.
- Rinse the clams and mussels under cool running water. Trim any "beards" protruding from the mussels with a sharp knife or kitchen shears.
- Add 1/2 cup of the wine to a deep, 6 to 7 quart pan. Cover and heat to boiling. Add the clams, cover and cook until all the shells have opened. Using tongs, transfer to a bowl and set aside. Be sure to discard any clams that don't open.
- Add the remaining wine to the pan and return to boiling. Add the mussels and cook until all the shells open. Transfer 24 of the mussels to the bowl with the clams and set aside. Be sure to discard any mussels that don't open.
- Remove the meat from any remaining mussels, place in a small bowl, set aside and discard the empty shells. Strain the broth from the pan into a separate bowl and set aside.
- Put a large pot of salted water on to boil for the linguine.
- Heat the olive oil in the pan you cooked the mussels in over medium heat. Add the garlic and onion and cook, stirring frequently, until soft and lightly golden - do not brown. Add 1/2 cup of the reserved mussel liquid along with the tomatoes and their liquid.
- Using a wooden spoon, break the tomatoes into small pieces. Bring the mixture to a simmer, season to taste with salt and freshly ground black pepper and add the crushed red pepper. Simmer until the sauce has thickened slightly, 10 to 12 minutes.
- Begin cooking the pasta according to package directions.
- Keep the sauce simmering and add the squid and shrimp. Stir to coat them with sauce and cook just until you see the shrimp start to turn pink, about 1-1/2 minutes.
- Add the tilapia and shelled mussel meat, coat with sauce again, and continue cooking until the fish begins to turn opaque, 1-1/2 minutes longer.
- Gently mix in the scallops and place the clams and reserved mussels in their shells on top. Cover the pan and cook for an additional 1 to 2 minutes. Remove from the heat and stir in the basil.
- Drain the pasta, toss with a little olive oil and arrange on a very large serving platter or divide amongst individual dinner plates.
- Using tongs arrange the clams and mussels around the edges of the plates or serving platter. Spoon the seafood-sauce mixture over the pasta and serve immediately.
IVAN'S MEGA FRUTTI DI MARE
Awesome seafood linguine that's relatively quick and easy.
Provided by strmrdr23
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 969.1 calories, Carbohydrate 92.6 g, Cholesterol 120.1 mg, Fat 41.7 g, Fiber 7.2 g, Protein 55.4 g, SaturatedFat 5.8 g, Sodium 600.7 mg, Sugar 0.1 g
FRUTTI DI MARE SAUCE
This recipe for frutti di mare sauce is from Sal Scognamillo of Patsy's Italian Restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
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.
FRUTTI DI MARE
Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.
Provided by Brian Genest
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h10m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g
LINGUINE AI FRUTTI DI MARE
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
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.
LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)
This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!
Provided by Indigo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water in a large pot.
- Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
- Add red pepper flakes to taste; cook 1 minute.
- Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
- Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
- Add tomato sauce. Season with salt and pepper.
- Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
- Serve very hot!
RED PEPPER FRUTTI DI MARE
Steps:
- Prepare a charcoal grill for cooking.
- Combine the shrimp, scallops, chili oil, garlic, parsley, and seafood seasoning in a bowl. Season with salt and pepper and marinate for 20 minutes at room temperature.
- Dissolve cornstarch in 1/4 cup of water.
- Bring the red pepper concentrate to a boil, than whisk in the cornstarch slurry a little at a time until thickened. Turn off the heat and whisk in the butter, 1 tablespoon at a time. Season with salt and pepper.
- Remove shrimp and scallops from marinade and discard marinade. Grill shrimp and scallops for a couple minutes on each side or until just cooked through. Serve immediately, garnished with sliced red peppers, scallions, and chive oil.
VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 25
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
A translation of "fruit of the sea," this seafood-abundant pasta is a classic dish you'll find in any restaurant in Capri.
Provided by Giada De Laurentiis
Categories dinner main pasta
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
- For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
- For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
- While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
- Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
- Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
- Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.
Nutrition Facts : ServingSize 6, Calories 567
FRUTTI DI MARE MARINATED SEAFOOD & HOT RED CHILI
This wonderful recipe is by Umberto Menghi, from his great Seafood Cookbook. We love seafood and this is one of our favorites. This dish is to die for, its so good. I must admit that I leave out the squid, it's a personal preference only. If you don't like heat much, just add 1/4 - 1/2 tsp of the red hot chili. This is a...
Provided by Baby Kato
Categories Seafood
Time 4h45m
Number Of Ingredients 16
Steps:
- 1. If using the squid, clean the squid by pulling off the head and pulling out the entrails. Remove the guill from the squid and discard. Lay the squid on a cutting board and with a sharp knife, scape off the membrane.
- 2. Rinse under cold running water, cut off the tentacles and reserve. Make sure to cut off the beak-like mouth. Chop the tentacles and body into 1/2 inch rounds, pat dry and set aside until needed.
- 3. In a pot saute the onion in oil until soft and transparent.
- 4. Add the squid to the pot and saute for 3 - 4 minutes, then add the mussels, shrimps and scallops, cover and steam for 5 - 6 minutes, until the mussels open.
- 5. Please, discard any mussels that do not open -- they are bad.
- 6. Next, add the white wine, lemon juice, garlic, parsley, salt and pepper to the pot and simmer, uncovered, for 2 minutes, then transfer to a bowl.
- 7. Add the red hot chili pepper, scallions and dill to a small bowl and gently mix together.
- 8. Put your large bowl of seafood in the fridge to marinate for 4 hours.
- 9. When ready remove bowl from fridge, using a slotted spoon, transfer the seafood onto a plate or platter.
- 10. Blanch the tomato for 20 seconds, in rapidly boiling water, then plunge into ice cold water. Peel, seed and julienne the tomato.
- 11. Garnish the seafood platter with tomato and serve immediately.
- 12. Bon Appetite.
More about "frutti di mare marinated seafood hot red chili recipes"
SPAGHETTI FRUTTI DI MARE - COOKSTR.COM
From cookstr.com
Category PastaEstimated Reading Time 3 mins
- Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente.
- While the water is coming to a boil, prepare the sauce. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute. Keep warm.
- Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.
- Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce and simmer for 2 minutes, stirring, until just opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.
FRUTTI DI MARE RECIPE AN ITALIAN CLASSIC - CHEF DENNIS
From askchefdennis.com
5/5 (78)Total Time 20 minsCategory EntreeCalories 844 per serving
- 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)
- 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.
- 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.
FRUTTI DI MARE RECIPE - SEAFOOD SPAGHETTI • CIAOFLORENTINA
From ciaoflorentina.com
5/5 (8)Total Time 30 minsCategory MainCalories 646 per serving
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
- Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
- Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
CONCHIGLIE FRUTTI DI MARE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 2 minsCategory Main
FETTUCCINE AI FRUTTI DI MARE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (12)Estimated Reading Time 2 minsServings 4
RECIPE: SPAGHETTI “FRUTTI DI MARE”
From enabledcooking.com
Estimated Reading Time 1 min
SEAFOOD PASTA (BUCATINI AI FRUTTI DI MARE) - SAVEUR
From saveur.com
FRUTTI DI MARE IS A POPULAR ITALIAN SEAFOOD DISH THAT YOU ...
From forthefeast.com
INSALATA DI FRUTTI DI MARE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 293 per servingTotal Time 40 mins
- Cook potatoes in boiling water 10 minutes or until tender. Remove potatoes from water with a slotted spoon; set aside. Add green beans to boiling water; cook 3 minutes or until crisp-tender; drain. Rinse green beans under cold water; drain.
- While potatoes and green beans cook, combine onion and vinegar in a bowl; toss well. Let stand 10 minutes. Drain onion; discard vinegar.
- Combine potatoes, green beans, onion, tomatoes, and next 6 ingredients in a large bowl; toss gently to coat.
MARINATED POACHED ITALIAN SEAFOOD SALAD: INSALATA FRUTTI ...
From acanadianfoodie.com
5/5 (7)Category SaladCuisine Canadian ItalianTotal Time 35 mins
- The squid will need to be sliced into 1/4 inch slices; cut off the heads and discard the innards maintaining the tentacles
- Mince the garlic; add one teaspoon of salt to the garlic on the cutting board and use a fork to emulsify the garlic
- In a large bowl, combine all cooled poached seafood with the dressing, parsley leaves and celery
SPAGHETTI FRUTTI DI MARE - MIDWEST LIVING
From midwestliving.com
Total Time 1 hr 35 minsCalories 621 per serving
- Scrub mussels under cold running water. Remove beards. In a 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup kosher salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
- In a 12-inch skillet, cook shallots and garlic in hot oil over medium heat until tender. Add wine and cook for 1 minute, stirring constantly. Add tomatoes, 1 teaspoon salt, black pepper, and red pepper. Cook and stir about 2 minutes or until tomatoes release some of their juices.
FRUTTI DI MARE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 1 hr 3 mins
SEAFOOD FETTUCCINE (FRUTTI DI MARE) - MADE BY MARRIAH
From madebymarriah.com
Estimated Reading Time 3 mins
FRUTTI DI MARE WITH SAFFRON FREGOLA RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE ...
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 6
SOUTHERN ITALIAN SEAFOOD SALAD (INSALATA DI MARE) - OUR ...
From ouritaliantable.com
Reviews 2Estimated Reading Time 4 mins
PIZZA FRUTTI DI MARE - PIZZA WITH SEAFOOD AND DELICATE ...
From foodtempel.com
Ratings 3Servings 6Cuisine Italian RecipesCategory Dough Dish
FRUTTI DI MARE RECIPE ( SEAFOOD SPAGHETTI ...
From pinterest.ca
INSALATA DI MARE (SEAFOOD SALAD) RECIPE - FOOD NEWS
From foodnewsnews.com
SEAFOOD SALAD - {INSALATA DEI FRUTTI DI MARE} RECIPE ...
From cookingindex.com
SEAFOOD FRUTTI DI MARE RECIPES
From tfrecipes.com
RED PEPPER FRUTTI DI MARE – RECIPES NETWORK
From recipenet.org
FRUTTI DI MARE RECIPES
From tfrecipes.com
THE 30 BEST IDEAS FOR ITALIAN MARINATED SEAFOOD SALAD RECIPES
From therectangular.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love