Frutti di Mare (Seafood Pasta)

• 12 oz linguine
• 2 tbsp olive oil
• 1 lb mixed seafood (shrimp, clams, mussels)
• 4 garlic cloves, minced
• 1 small onion, diced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook linguine according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and onion, sauté until translucent.
4. 4 Stir in crushed tomatoes, white wine, red pepper flakes, and oregano; bring to a simmer.
5. 5 Add seafood to the sauce, cover, and cook until seafood is done and clams/mussels have opened.
6. 6 Season with salt and pepper to taste.
7. 7 Toss cooked linguine with the seafood sauce.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Tongs
• Cutting board
• Chef's knife

Variations

• Add a splash of cream for a richer sauce.
• Include scallops for extra luxury.

Substitutions

• Substitute mixed seafood with just shrimp if preferred.
• Use vegetable stock instead of wine for a non-alcoholic version.

Pairings

• A fresh arugula salad
• Grilled lemon halves for squeezing over the pasta

Nutrition

Tips

• Scrub clams and mussels under cold water before cooking. Discard any that don't close when tapped.
• Use a dry white wine you'd enjoy drinking for the best flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or wine.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding extra liquid if needed.

Serving Suggestions

• A crisp white wine like a Sauvignon Blanc
• Freshly baked garlic bread

FAQ