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Frutti di Mare

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Ingredients

Adjust Servings:
8 oz Linguine
Salt
2 tbsp Olive oil, Extra virgin
2 ea Shallots Chopped
4 cloves Garlic, fresh Chopped fine
1/2 tsp Red Pepper Flakes
1/2 cup White wine - dry
1/2 cup Clam juice
14 oz can Diced tomatoes
Salt and Pepper
1 lb Little neck clams
1 lb Mussels Debeard and scrub
10 ea Shrimp - large peeled Tails off
8 oz Scallops - Large
1/4 cup Parsley - fresh
20 ea Basil leaves
To serve Crusty bread

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Frutti di Mare

Features:
    Cuisine:

    A classic Italian main dish that should be a staple. Frutti di Mare (Fruit of the sea) can be varied easily based on the freshest seafood you have available.

    • 30 minutes
    • Serves 2
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Bring the pasta pot of salted water to a boil. Add the linguine and cook al dente.

    2
    Done

    Heat a large skillet to medium heat. Add the olive oil.

    3
    Done

    Saute the shallots, garlic and red pepper flakes for 3 minutes, stirring continuously with a wooden spoon.

    4
    Done

    Heat a saute pan with a couple of tablespoons of butter.

    5
    Done

    Sear the scallops, turning just once to give them a nice color. Remove from the pan and set aside when done.

    6
    Done

    To the large skillet, add the white wine and the clam juice. Reduce for about 1 minute.

    7
    Done

    Increase the heat then add the crushed tomatoes and bring to a steady simmer. Season with salt and pepper.

    8
    Done

    Add the clams and mussels. Cover the pan and steam for about 5 minutes, until the shells have opened. Discard any that do not open.

    9
    Done

    Add the shrimp and the scallops and cook until the shrimp just turn pink.

    10
    Done

    Toss in the parsley and basil. Check the seasonings and adjust if necessary.

    11
    Done

    Add a couple of spoonfuls of the sauce to the linguine and serve in bowls with the seafood on top and the crusty bread on the side to mop up all the flavor in the sauce.

    Ian Cooks

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