Buca Di Beppos Linguine Frutti Di Mare Recipe 345 Food

LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)

Steps:

• Boil water in a large pot.
• Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
• Add red pepper flakes to taste; cook 1 minute.
• Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
• Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
• Add tomato sauce. Season with salt and pepper.
• Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
• Serve very hot!

FRUTTI DI MARE

Steps:

• Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
• Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
• Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
• Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

LINGUINE AI FRUTTI DI MARE

Steps:

• Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

BUCA DI BEPPO'S LINGUINE FRUTTI DI MARE RECIPE - (3.4/5)

Steps:

• Heat olive oil in a large sauté pan. Add chopped garlic and sauté until garlic starts to brown. Add squid and mussels and sauté for 2 minutes. Add clam sauce and marinara. Sauté until mussels open. Remove mussels and set aside. Reduce the sauce by half. Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges and serve to impressed guests. This recipe yields 4 to 6 servings.