Frutti Di Mare Pasta Dish
From uk2nyc 15 years ago
- 15 minutes to make
- Serves 4
I love shellfish, and considering we get fresh fished stuff from the Med. Sea its very flavourful. You can also use frozen stuff.. but its Frozen eh! This is an easy Italian dish with shrimps, clams, mussels, octopus and calamari. Read more You can omit some of the ingredients if you like. See less
Ingredients
- 15 peeled medium or small shrimp shopping list
- 20 clams and 20 mussels shopping list
- 8 medium calamari shopping list
- 1/2 small octopus ( optional) shopping list
- 1/2 bunch parsley shopping list
- 5 tbs extra virgin or the BEST olive oil you can find shopping list
- 6 cloves of peeled and diced garlic shopping list
- 1 small shallot ( optional) shopping list
- 1/2 cup dry white wine ( I never use wine that i cant drink) shopping list
- 3 small tomatoes shopping list
- 1 tbs dried or fresh oregano shopping list
- 700 (Kilo) grams or 1 packet spaghetti or linguine shopping list
- salt to taste shopping list
How to make it
- Fill the largest pot you have with water, thrown in 1 teaspoon of salt and bring to boil. While boiling the water do the below.
- Wash, clean and lightly steam the Clams and Mussels just enough to open and set aside.
- Wash the calamari and Octopus and cut into bite sized pieces
- Add olive oil to the pan and thrown in the shallot and garlic
- Stir for 2 mins and add the diced tomatoes
- Add oregano and cover, let simmer on medium low for 5 mins or until tomatoes are nice and pulpy.
- Add wine and let the sauce come to a boil.
- Add your seafood and salt to taste
- Cook for 5-6 mins
- Shut off the flame and stir in your chopped parsley
- Cover and let sit
- Pasta:
- Add your pasta to the boiling water and follow the directions. The key to eating pasta with seafood in Italy is that it has to be very al-dente ( kinda tough). I would drain the pasta about 3 mins before the suggested cooking time. If you like your pasta soft then go ahead and cook it as suggested. Drain the water completely and add the pasta to your sauce. Put the flame on low and simmer while stirring for about 2 mins.
- Serve immediately with a Trebbiano, Prosecco, Pinot Grigio or a semi-dry Fruili.
- Note: I shell my shellfish before i add it to the sauce when i am not cooking it for guests.
- Note: I also add some crushed red pepper to the sauce while im cooking the seafood.. it adds a nice zing to it.
- Enjoy!
The Rating
Reviewed by 9 people-
sounds really good!
magali777
in Mexico loved it
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I can't wait to try this one. Congrats a 5 from me
cookingforfun
in Marblehead loved it
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Sounds terrific! A lovely recipe.
chihuahua
in Sonoma County loved it
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