Linguine ai Frutti di Mare
A classic Italian seafood pasta dish featuring linguine tossed with a medley of fresh seafood including clams, mussels, shrimp, scallops and calamari in a garlic white wine sauce with tomatoes.
4 servings
25 min
Ingredients
- •1 tablespoon olive oil
- •2 cloves garlic, sliced
- •¼ teaspoon Red pepper flakes
- •½ cup dry white wine
- •12 pieces Manila or littleneck clams
- •10 ounces linguine
- •¾ cup tomato sauce
- •12 pieces black mussels
- •8 pieces shrimp, shelled (tail intact) and deveined
- •4 pieces sea scallops, quartered
- •5 ounces calamari, cut into thin rings
- •¼ cup fresh flat-leaf parsley
- •coarsely chopped
Cooking Instructions
- 1.
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.
25 min
