Pasta > Seafood > Monaco > Frutti di Mare >
Frutti di Mare
Seafood Linguine
1 LB linguine pasta
1 LB mussels, cleaned & de-bearded
1 LB shrimp, peeled & deveined (leave tails on)
1/2 LB sea scallops
1 LB clams
1 can (14.5 oz.) whole tomatoes (with juice)
6 garlic cloves, minced
1 TBS fresh parsley, chopped
1 TBS fresh basil, chopped
3/4 C white wine
3 TBS butter
2 TBS olive oil
Salt & black pepper to taste
Additional fresh-chopped parsley for garnish
Bring a large cooking pot of lightly-salted water to a boil; add linguine pasta and cook according to package directions or until al dente. Reserve one cup of pasta water for later use. Drain pasta and set aside. Heat one tablespoon of butter and olive oil in a deep skillet over medium heat. Add three minced garlic cloves; sauté for about one minute, stirring. Increase heat to medium-high; add the mussels and clams. Add wine and parsley; cover and allow to steam until shells open. Shake skillet carefully on occasion. If liquid dissipates too rapidly, add more wine if necessary.
In another skillet, heat one tablespoon of butter and olive oil over medium heat. Add two minced garlic cloves, shrimp and scallops; cook until shrimp is pink. Transfer shrimp and scallops to a serving bowl. Discard all but one tablespoon of cooking liquid; return skillet to heat. Add whole tomatoes with juice; crush with a spoon and season with salt and black pepper to taste. Add the fresh-chopped basil and one minced garlic clove; cook over medium heat, stirring occasionally. Add remaining butter and reserved pasta water; cook and stir until sauce reaches desired consistency, about five minutes.
Combine sauce and cooked linguine in a large serving bowl. Add seafood and toss gently. Garnish with fresh-chopped parsley. Serve.
*Frutti di Mare image (C) RaBoe/Wikipedia (2012). Used under the Creative Commons Attribution-Share Alike 3.0 Germany license and the Creative Commons Share Alike 3.0 Unported license (CC BY-SA 3.0).
Similar Recipe: Shrimp Linguine.
Related Link:
Food Fare Culinary Collection: Monegasque Coquere
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