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Fettuccine ai Frutti di Mare

Fettuccine ai Frutti di Mare


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You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.

Ingredients

  • Kosher salt, freshly ground pepper
  • 2 oil-packed anchovy fillets, chopped
  • 1 tablespoon tomato paste
  • 5 cups canned diced tomatoes, plus ½ cup tomato juice
  • 3 tablespoons chopped basil
  • ¼ teaspoon red pepper flakes
  • 12 small clams, such as Manila or littleneck, scrubbed
  • 16 mussels, scrubbed, debearded
  • 10 ounces large shrimp, peeled, deveined
  • 12 ounces fresh fettuccine (or 8 ounces dried)
  • 5 ounces baby spinach leaves

Recipe Preparation

  • Heat oil in a large saucepan over medium. Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes; season with salt and pepper. Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.

  • Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 tsp. salt. Bring to a boil, then reduce heat and simmer until sauce is thickened, about 15 minutes.

  • Add clam juice and wine and bring to a boil; cook 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8–10 minutes. Transfer clams to a large warm bowl; discard any that do not open.

  • Add mussels and cook until they open, 3–5 minutes. Transfer mussels to bowl with clams; discard any that do not open.

  • Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit until shrimp and scallops are cooked through, 5–8 minutes. Transfer shrimp and scallops to another large warm bowl.

  • Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp. pasta cooking liquid.

  • Return sauce to a boil, add spinach, and cook until spinach is wilted, about 1 minute. Add pasta and pasta cooking liquid; simmer until sauce thickens, 2–5 minutes. Add shrimp and scallops and continue cooking until well combined, 30–60 seconds. Transfer pasta mixture to a large bowl; season with salt and pepper. Arrange clams and mussels over pasta.

  • Do Ahead: Sauce can be made 2 days ahead. Let cool, store in an airtight container, and chill, or freeze up to 3 months.

,Photos by Shay HarringtonReviews Section

Recipe Summary

  • 2 dozens mussels in shells
  • 1 cup kosher salt
  • 1 pound dried spaghetti
  • 2 larges shallots, finely chopped
  • 4 cloves, garlic, minced
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 3 cups seeded and coarsely chopped roma tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper
  • 12 ounces fresh or frozen medium to large shrimp, peeled and deveined, with tails intact (if desired), cooked*
  • 12 ounces cleaned squid (bodies only), cut crosswise into 1/4-inch rings, cooked*
  • 2 tablespoons snipped fresh basil (optional)
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley (optional)
  • Crusty Italian bread, warm
  • Small fresh basil leaves (optional)

Scrub mussels under cold running water. Remove beards. In a 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup kosher salt add mussels. Soak for 15 minutes drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.

Cook according to package directions. Drain keep warm.

In a 12-inch skillet, cook shallots and garlic in hot oil over medium heat until tender. Add wine and cook for 1 minute, stirring constantly. Add tomatoes, 1 teaspoon salt, black pepper, and red pepper. Cook and stir about 2 minutes or until tomatoes release some of their juices.

Bring the tomato mixture to boiling. Add mussels to the sauce mixture cook, covered, over medium heat for 5 minutes or just until mussels open. (Discard any mussels that do not open.)

Stir in shrimp and calamari and, if you like, basil and parsley. Cook and stir over medium heat about 5 minutes or until heated through. Serve sauce over hot pasta with warm bread. Top wtih basil leaves, if you like. Makes 6 servings.

If you like, omit the mussels, 1 cup salt, and squid and increase shrimp to 1 1/2 pounds.

In a medium saucepan bring salted water to boiling. Add shrimp and calamari. Cook, uncovered, 1 to 2 minutes or until shrimp and calamari turn opaque. Drain saucepan. Transfer shrimp and calamari to a bowl of ice water to chill completely. Remove from ice water. Chill, covered, until ready to add to Frutti Di Mare.


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Recipe Summary

  • 3 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1 (28-ounce) can plum tomatoes, coarsely chopped, juices reserved
  • 1/4 cup dry white wine
  • 1/2 pound calamari, cleaned and cut crosswise into 1/2-inch rings
  • 1/2 pound small shrimp, peeled, deveined, and halved lengthwise
  • 16 littleneck clams, scrubbed
  • 16 mussels, scrubbed
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • 1 pound cooked spaghetti

In a large saucepan heat oil over medium heat. Add garlic and cook, stirring, until soft and golden, 1 to 2 minutes. Add tomatoes and their juices, wine, and calamari bring to a boil. Reduce heat, cover, and simmer until calamari is tender, 25 to 28 minutes.

Increase heat to medium, add shrimp, clams, and mussels to saucepan. Cook, covered, until clam and mussel shells open, about 10 minutes. Discard any unopened shells.

Stir in basil and parsley continue cooking 2 minutes more. Season with salt and pepper. Serve immediately over spaghetti.


Spaghetti Frutti di Mare

Note from the Editor: Foodies searching for a simple yet elegant dinner to serve will be happily surprised how easy it is to make the famed spaghetti fruitti de mare. This seafood and noodle combo is as elegant as it is light. Rather than other rich pasta recipes, this food is prepared with white wine that compliments that seafood perfectly. While this recipe calls for shrimp, mussels, and baby, you could easily substitute other seafood favorites like scallops and clams if you'd prefer. If you're feeling adventurous, you could even try making your own pasta at home.

The beauty of this pasta is variety. Use whatever fresh seafood you like. Caution: Tap the uncooked mussels and discard any that do not close.

Occasion Casual Dinner Party

Recipe Course Main Course

Taste and Texture Hot & Spicy, Savory

Ingredients

  • 3 tbsp olive oil
  • 1 small onion , finely chopped
  • 2 garlic cloves, minced
  • 2 cups crushed tomatoes
  • ½ tsp crushed hot red pepper
  • 1 lb (450g) mussels , scrubbed
  • ¼ cup dry white wine
  • ½ lemon , sliced
  • 12 large shrimp , peeled and deveined
  • 1 lb (450g) baby squid , cleaned, tubes sliced into rings
  • 3 tbsp chopped parsley
  • Salt and freshly ground black pepper

More Seafood Recipes to Try
This recipe and more are featured in our collection of seafood recipes.
Check out our long list for yummy fish, shrimp, squid and more!

Instructions

Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente.

While the water is coming to a boil, prepare the sauce. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute. Keep warm.

Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.

Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce and simmer for 2 minutes, stirring, until just opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.

Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.


Vegetarian Pasta Sauce:

Baked Vegetarian Pasta and Pasta Casserole Recipes

Italian Pasta Sauce Types / Image Credit: Rita Mass / Getty Images

Baked pasta is a great way to get a full vegetarian meal all in one dish.

Try this basic baked pasta (pictured) with just pasta, cheese, and marinara sauce, or try baking some healthy vegetables into your pasta casseroles, such as in this cooked pasta with Swiss chard. >> READ THE FULL ARTICLE HERE

Vegan Tomato Sauce Pasta

Italian Pasta Sauce Types / Image Credit: VEGAN TOMATO SAUCE PASTA / www.lazycatkitchen.com

This sauce is a basic vegan tomato sauce with a pinch of chili thrown in for good measure.

You are welcome to put your spin on it.

Fresh or dry oregano, basil, and parsley are all good additions, as is a little bit of onion (fried with the garlic) too. >> READ THE FULL ARTICLE HERE

Spaghetti bean bolognaise (vegetarian)

Italian Pasta Sauce Types / Image Credit: Spaghetti bean bolognaise (vegetarian) / http://www.taste.com.au

For a hearty protein-filled vegetarian pasta dish, look no further than this bean bolognaise.

Heat oil in a large saucepan over low heat, add onion, carrot, and celery and cook for about 10 minutes, occasionally stirring, until softened. >> READ FULL ARTICLE HERE


One Chap's Pantry

Dedicated to Alex Merati, Epicurean

Ingredients:
6-8 cups Arrabbiata Sauce
1/2 cup White Wine
2 Tbsp Olive Oil
12 Shrimp, peeled, de-veined
6 Sea Scallops, quartered
12 Little Neck Clams, cleaned
12 Mussels, cleaned
1/2 cup Fresh Parsley, chopped
1 lb Linguine
1 tsp Salt
Water for Linguine

  • Prepare the Arrabbiata Sauce in a large sauce pan.
  • In a separate pot bring the Water and Salt to boil and cook the Linguine till al dente.
  • Drain the Pasta and set aside.
  • Using the same pot, add the Olive Oil, White Wine, and the Seafood and cook until the Clams and Mussels have begun to open, about 5-7 minutes. Stir so that all sides cook.
  • When the Clams and Mussels have stopped opening, discard the unopened ones.
  • Add the Arrabbiata Sauce to the Seafood and mix well.
  • Remove from heat and plate on the Pasta, using the Parsley as garnish.

NOTES: The variation of the amount of Sauce is dependent upon how much you want with your pasta. Americans tend to like more than Europeans, in my experience.


Frutti di Mare Recipe ( Seafood Spaghetti ) • CiaoFlorentina

This creamy pasta is oh so fantastic. My daughter and I adore pasta. We adore this recipe. It has shrimp and crab meat in it. We assume you will take pleasure in this as a great deal as we do. This recipe was adapted by my manager at operate, from her pretty personal cookbook she had published. I am guessing on the cooking time, I do know it do not take lengthy to make this dish.

Spaghetti alla frutti di mare betekent spaghetti met zeevruchten en is een heerlijke snelle maaltijd uit de zee. U kunt ervoor kiezen om gemengde zeevruchten ui de diepvries te gebruiken dat is makkelijk en snel.

Frutti di Mare feat. Sriracha Spaghettini & Pizza Sauce. Components. 1 c Valicenti Pizza Sauce (or an arrabiatta sauce does nicely) . Cook pasta as the package instructs, then save about a cup of the pasta water and strain out the rest. Add spaghettini in to the sauté pan and toss with the seafood, and add some of the pasta water if necessary.

SPAGHETTI CHI RICCI – SPAGHETTI CON RICCI DI MARE (Spaghetti with sea urchins) March four, 2014 [email protected] four Comments. When in Sicily consuming Spaghetti With Sea Urchins (Spaghetti chi Ricci) is a have to. They are somewhat unknown culturally in Australia and have been subsequent to non-existent commercially.

Quella degli spaghetti con i ricci di mare è una ricetta comune a molte delle regioni italiane che si affacciano sul mare, come la Sardegna. Semplici ma molto gustosi, gli spaghetti ai ricci di mare sono il primo piatto perfetto da portare in tavola se avete in mente di offrire ai vostri ospiti e familiari un pranzo o una cena a base di pesce.

The ultimate spaghetti Frutti di Mare recipe, created with child clams, mussels, squid and shrimp in a thick red Arrabiata sauce. Fra Diavolo style seafood spaghetti, superior than your favourite Italian restaurant. A pretty common Italian pasta dish which means ” fruit of the sea “, created with the freshest seafood you can get your hands on.

SPAGHETTI CHI RICCI – SPAGHETTI CON RICCI DI MARE (Spaghetti with sea urchins) March four, 2014 [email protected] four Comments When in Sicily consuming Spaghetti With Sea Urchins (Spaghetti chi Ricci) is a have to .

Heat more than medium higher heat till boiling, then lessen heat to simmer about five minutes. Add the cup of reserved pasta water, shellfish cooking liquid and the seafood to the pan. Continue to simmer for about two-three minutes. Add the cooked pasta to the seafood mixture and stir gently to combine. The pasta will soak up all of the liquid from the pan.

A Rapid Overview Of Frutti Di Mare 'Frutti di mare' is Italian for 'shell-fish'. The literal translation is 'fruits of the sea'. In French, shell-fish is 'fruits de mer'.

English Translation of “frutti di mare” | The official Collins Italian-English Dictionary on the web. More than one hundred,000 English translations of Italian words and phrases.

The spaghetti neri " frutti di mare" was just ok, pasta was a tad overcooked. For our second course, I opted for the branzino, a delicate sea bass that was ready and presented entire, then later served in fillets- scrumptious with all the roasted vegetables.

Download 110 Pasta Frutti Di Mare Stock Images for Totally free or amazingly low prices! New customers take pleasure in 60% OFF. 135,470,064 stock pictures on the web.

Up to10%money backSpaghetti ai frutti di mare - italian pasta spaghetti with seafood Spaghetti bolognese with basil leaf, lettuce red Spanish olives, prawns and gambas. Pasta with sea fruit in white plate on a white wooden background, soft light.


Watch the video: SPAGHETTI ALLO SCOGLIO: Ricetta perfetta per le grandi occasioni! (July 2022).


Comments:

  1. Moogujinn

    Can't you explain it in more detail?

  2. Tyger

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