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Spaghetti Ai Frutti Di Mare – Spaghetti With Seafood Recipe

Ingredients

How to make it

  • Get the water for the pasta boiling before starting the rest of the recipe since it takes only about 5 minutes to make start to finish. You’ll have three pots going at once – one for boiling the pasta, one for making the sauce and one for steaming the mussels
  • Place butter and olive oil in one pan with shallot and garlic. Cook over low heat until wilted. Add the scallops and shrimp and cook for a couple of minutes over medium heat. Pour the white wine into the pan and add the calamari. Cook for another minute or two, then remove the seafood with a slotted spoon to a bowl or dish. Add the red pepper flakes to the liquid. Turn the heat up to high and let the sauce reduce a bit. This should take a couple of minutes. Add the cream and tomatoes and cook a few more minutes.
  • While you’re reducing the liquid, you should start the pasta cooking in boiling, salted water.
  • While you’re cooking the pasta, steam the mussels in another pan with a little wine, olive oil and parsely until they open – it should take about three or four minutes. Set aside (keep all that good juice they let out!)
  • Add the drained pasta to the pot with the reduced sauce. Put the seafood back in. Add the parsley and mix everything together. Serve with lemon wedges, if desired.

Reviews & Comments 3

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    " It was excellent "
    DaleInCO ate it and said...
    Louisa,

    This was fantastic! I couldn’t find squid at the markets in my area of Colorado thus I substituted a can of whole baby clams for the calamari (I drained the can of clams and snipped off the black gunk from the clams before using them) and used more shrimp to make up the difference of the lack of calamari. I’m sure that fresh clams would be far better than canned clams. I was out of white wine so I substituted homemade chicken stock that I had on hand for the wine in making the sauce and I used beer to steam the mussels in. It still turned out fabulous. I’m just a simple Polish country boy.

    I warmed up the leftovers the next day and served it over warm toasted garlic bread, YUMMY!

    I used Google to find your business and every one of the reviewers has given you 5 star ratings. It’s surprising that you give your recipes away for free! I guess that the love that you put into cooking and the love that you put out to your clients of your catering business is the reason why you give out your recipes for free. Without a doubt, you a gourmet chef! You’ve probably declined numerous executive chef positions at 5 star restaurants because you love having your own business with your personal flair. Following your love is what happy and successful people do.

    Thanks again Louisa!
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    " It was excellent "
    DaleInCO ate it and said...
    It's Lent thus the perfect timing for this recipe. I'm making it tomorrow night and am anxious to taste another one of Luisas's great recipes. It sounds like cioppino without the broth over pasta.
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  • elgourmand 12 years ago
    Ah, ever the professional. The dance of the kitchen. Great food & great timing. I'll second RR about the muscles and that's the only kind we get here; Kiwi being just down the road. RJ
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    " It was excellent "
    DaleInCO ate it and said...
    Can't wait to try this! Sounds awesome with the scallops, mussels et al
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    " It was excellent "
    rescue_ranger ate it and said...
    Very nice love calamari and mussels expecially if you can find green lip mussels from New Zealand
    very nice score on the filets also
    RR
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The Cook

luisascatering Burlingame, CA

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