Italian · Main · Medium
Frutti di Mare
A briny tumble of shrimp, mussels, clams, and calamari tossed with linguine in a light tomato and white wine sauce.
The whole recipe in 60 seconds
Frutti di Mare, in 5 ideas
- Add the seafood in stages by cooking time: shellfish first, quick-cooking shrimp and calamari last.
- Any shell that refuses to open after cooking gets discarded, no exceptions.
- The pasta water loosens the sauce so it clings instead of pooling.
- Serve immediately; seafood toughens as it sits.
- A crusty loaf is mandatory for the leftover sauce.
What you need
Ingredients
- 12 oz linguine
- 1/2 lb large shrimp, peeled
- 1/2 lb mussels, scrubbed
- 1/2 lb littleneck clams, scrubbed
- 1/2 lb calamari rings
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1/4 cup chopped parsley
- Salt to taste
How to make it
Directions
- Cook the linguine until just shy of al dente. Reserve 1 cup pasta water and drain.
- Heat olive oil in a large deep skillet. Cook garlic and red pepper flakes 1 minute.
- Add wine and tomatoes; simmer 5 minutes.
- Add the clams and mussels, cover, and cook 4 minutes until they start to open.
- Add shrimp and calamari; cook 3 minutes more until the shrimp are pink and all shells have opened. Discard any that stay shut.
- Toss with the pasta, adding pasta water as needed, and finish with parsley.
Money saver. Buy shellfish the day you cook it and keep it cold on ice in the fridge. Ask the fish counter for anything that smells like the ocean, not like fish.