Frutti Di Mare
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Frutti Di Mare

1. Olive oil - 1 tablespoon
2. Garlic, minced - 4 cloves
3. Crushed red pepper - 1 ½ tablespoons
4. Chardonnay white wine - 1 ½ cups
5. Clam juice - 1 cup
6. Marinara sauce - 6 cups
7. Fresh basil, coarsely chopped - 8 leaves
8. Salt - 1 pinch
9. Linguine pasta - 1 (16 ounce) package
10. Uncooked medium shrimp, peeled and deveined - 1 pound
11. Scallops - ⅓ pound
12. Lobster tails, shelled, cleaned, and chopped - 3 whole
13. Mussels, cleaned and debearded - 24
14. Littleneck clams, scrubbed - 24
15. Chopped fresh parsley, or to taste - 1 tablespoon
16. Grated Parmesan cheese, or to taste - 2 tablespoons

How to cook deliciously - Frutti Di Mare

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.

5. Stage

Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.