Linguine Ai Frutti Di Mare Linguine with Fruit of the Sea
Dive into the coastal flavors of Italy with Linguine Ai Frutti Di Mare, a luxurious seafood pasta dish that truly celebrates the "fruit of the sea." Tender linguine is tossed in a fragrant sauce of garlic, olive oil, and a splash of dry white wine, perfectly complementing a medley of fresh seafood, including clams, mussels, shrimp, and calamari. Sweet cherry tomatoes and a hint of red chili flakes add depth and vibrancy, while a sprinkle of chopped parsley brings fresh, herbaceous notes to every bite. Ready in just 40 minutes, this dish is a show-stopping centerpiece for a special dinner or an indulgent weeknight meal. Serve it with crusty bread to soak up the savory broth, and let this classic Italian recipe transport you straight to the Mediterranean coast. Perfect for seafood lovers, this recipe is your go-to for an authentic and flavorful pasta experience.
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Recipe Information
Ingredients
- 400 g Linguine
- 4 tbsp Olive oil
- 4 large Garlic cloves
- 0.5 tsp Red chili flakes
- 150 ml Dry white wine
- 250 g Cherry tomatoes
- 500 g Clams
- 500 g Mussels
- 250 g Raw shrimp, peeled and deveined
- 300 g Calamari rings
- 3 tbsp Flat-leaf parsley, chopped
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large sauté pan over medium heat.
Mince the garlic and add it to the pan along with the red chili flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes to the pan and cook for 5-6 minutes, stirring occasionally, until they soften and release some of their juices.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Rinse and scrub the clams and mussels under cold water, discarding any that are open and do not close when tapped.
Add the clams and mussels to the pan, cover with a lid, and cook for 3-4 minutes until they open. Discard any that do not open.
Add the shrimp and calamari rings to the pan. Cook for an additional 4-5 minutes until the seafood is cooked through.
Drain the linguine and toss it into the pan with the seafood mixture. Add a splash of the reserved pasta water if needed to loosen the sauce.
Stir in the chopped parsley, and season with salt and black pepper to taste.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
