Description
Linguine Frutti di Mare is a classic Italian seafood pasta dish featuring a medley of fresh clams, mussels, shrimp, calamari, and scallops simmered in a flavorful marinara sauce with white wine and aromatic garlic. This dish is perfect for seafood lovers seeking a restaurant-quality meal made easily at home, combining tender linguine and a vibrant, savory sauce garnished with fresh parsley.
Ingredients
Pasta
- 1 pound linguine
Seafood
- ½ pound clams, soaked in water to remove sand
- ⅓ pound mussels, soaked in water to remove sand
- ½ pound shrimp, peeled and deveined (tails optional)
- ½ pound calamari, tentacles and sliced tubes
- ⅓ pound jumbo scallops, cut in quarters
Sauce and Seasoning
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon minced fresh garlic (approximately 3-4 cloves)
- ¼ teaspoon crushed red pepper flakes
- ½ cup dry white wine (chardonnay, pinot grigio or sauvignon blanc)
- 2 cups Italian gravy or marinara
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh chopped parsley, for garnish (optional)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside while preparing the sauce.
- Sauté Garlic and Red Pepper: Heat a large skillet over medium heat and add olive oil. Stir in minced garlic and crushed red pepper flakes, cooking for 1-2 minutes until the garlic is lightly browned and fragrant, being careful not to burn it.
- Cook Clams and Mussels: Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Add clams and mussels, cover the skillet and let them cook for 3-5 minutes until all shells open completely. Discard any that remain closed.
- Add Shrimp: Add peeled and deveined shrimp to the pan, cover, and cook for 2-3 minutes until shrimp turn mostly pink and opaque.
- Add Calamari and Scallops: Add sliced calamari and quartered scallops to the skillet, cover again and cook for an additional 2 minutes to gently cook the delicate seafood.
- Simmer with Sauce: Stir in the Italian gravy or marinara along with a small amount of the pasta cooking water. Let the sauce simmer for 2-3 minutes to fully warm and combine flavors.
- Combine Pasta and Sauce: While the sauce simmers, drain the cooked linguine. Toss the pasta with the seafood sauce in the skillet, ensuring everything is well-coated.
- Serve and Garnish: Plate the linguine with seafood and sauce immediately, garnishing with freshly chopped parsley if desired for a fresh finish.
Notes
- Soak clams and mussels in cold water for at least 15 minutes to remove sand. Discard any with cracked shells or those that don’t close when tapped.
- Shrimp should be peeled and deveined; tails can be left on for presentation if preferred.
- Use a mix of calamari tubes and tentacles or omit one if desired. Slice tubes into smaller pieces for even cooking.
- Substitute linguine with angel hair, spaghetti, or bucatini according to preference.
- Adjust crushed red pepper flakes for spiciness to taste or omit for a milder sauce.
- White wine can be replaced with seafood stock or chicken stock if preferred.
- Seafood varieties can be customized based on availability and personal taste.
- Store leftovers in an airtight container refrigerated for 2-3 days. Reheat gently with added stock or marinara to prevent drying.
