Frutti di Mare
Frutti di Mare is a classic Italian seafood pasta dish featuring clams, mussels, shrimp, and scallops in tomato sauce.
Ingredients
- 20 littleneck clams
- 20 mussels
- 8 shrimp peeled and deveined
- 8 sea scallops
- 23 cloves garlic peeled and chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh basil leaves chopped
- ½ teaspoon crushed red pepper flakes
- 2 ounces white wine
- 14- ounce can San Marzano peeled tomatoes chopped
- ½ pound spaghetti or any other long pasta (not angel hair, too delicate for this dish)
Notes
Get 2 large bowls: one for clams, one for mussels. In one bowl, dissolve 1/8 cup of salt in water and place the clams in the bowl. Do the same in another bowl for the mussels. Allow them to soak in the water for 20-30 minutes. In the meantime, chop your garlic and basil, then set them aside. Open the can of tomatoes and, using kitchen shears, chop up the tomatoes right in the can. Set
aside. Place a large pot of water on the stove for your pasta. Once it comes to a boil, salt it liberally. Under cold running water, rinse and scrub the mussels with either a paper towel or a vegetable scrub. Discard any shells with broken, cracked, or open shells. You will have to debeard them by pulling the tough “beard” away from the shell. Rinse the bowl and carefully place the mussels back in and set aside. Next, rinse the clams under cold running water and scrub them. Rinse the bowl and carefully place all unbroken, uncracked, and unopened shells in the bowl and set aside. Place a large sauté pan that has a fitted lid on the stove over medium-high heat and add the olive oil, chopped garlic, basil, and red pepper flakes. At this time, add your pasta to the salted water and cook for about 7 minutes. Make sure to stir the pasta periodically. To the sauté pan, add the wine and chopped tomatoes. Carefully add the clams, mussels, shrimps, and scallops and cover with the lid. After 5-7 minutes, uncover and check to see if the clams and mussels opened. Carefully move the contents around. If all have not opened, you can give it another 3 minutes. Check again. Any unopened clams or mussels you need to discard. Serve the seafood over your pasta and Enjoy!
aside. Place a large pot of water on the stove for your pasta. Once it comes to a boil, salt it liberally. Under cold running water, rinse and scrub the mussels with either a paper towel or a vegetable scrub. Discard any shells with broken, cracked, or open shells. You will have to debeard them by pulling the tough “beard” away from the shell. Rinse the bowl and carefully place the mussels back in and set aside. Next, rinse the clams under cold running water and scrub them. Rinse the bowl and carefully place all unbroken, uncracked, and unopened shells in the bowl and set aside. Place a large sauté pan that has a fitted lid on the stove over medium-high heat and add the olive oil, chopped garlic, basil, and red pepper flakes. At this time, add your pasta to the salted water and cook for about 7 minutes. Make sure to stir the pasta periodically. To the sauté pan, add the wine and chopped tomatoes. Carefully add the clams, mussels, shrimps, and scallops and cover with the lid. After 5-7 minutes, uncover and check to see if the clams and mussels opened. Carefully move the contents around. If all have not opened, you can give it another 3 minutes. Check again. Any unopened clams or mussels you need to discard. Serve the seafood over your pasta and Enjoy!
Tried this recipe?Let us know how it was!