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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Linguini ai Frutti di Mare Recipe

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This recipe for Linguini ai Frutti di Mare is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. linguini (or pasta of your choice)
3-4 lb. of mixed seafood (I recommend head-on shrimp, squid, mussels, clams, and scallops, but you can do whatever you like best/can find!)
1-2 c. white wine
1 bunch parsley
2-3 cloves garlic
Crushed red pepper
2-3 c. tomato sauce/marinara
Directions:
Directions:
Prep:
Clean all seafood.
If you can get head-on shrimp, leave the heads on.
If not (or if you don’t want to deal with it), leave the shells on at least.
Chop 2-3 T. parsley and the garlic.

Turn on oven to 200º.
Boil water for pasta.

In a large pot, bring wine, parsley, and garlic to a simmer.
Steam the seafood, one type at a time, cooking the ones that take longest first (for ingredients above: start with clams, then mussels, then shrimp, then scallops, then squid).
As each finishes cooking, move it to a dish in the oven to keep warm.

When all seafood is cooked and removed, add tomato sauce and bring to a low boil. Simmer while the pasta cooks.
Add crushed red pepper if you like, and adjust the sauce (can add oregano/basil/more garlic/more parsley, depending on taste).
When the sauce is seasoned and slightly thickened (will still be fairly thin), add the seafood back in and remove from heat.

Toss with pasta.
Serve immediately with a salad and good bread.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
A Venetian favorite!

 

 

 

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