Linguine Della Mare Food

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Linguine ai Frutti di Mare image

Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!

Provided by Lesley Porcelli

Categories     Fish     Garlic     Herb     Pasta     Shellfish     Tomato     Low Fat     Dinner     Healthy     Self     Christmas Eve     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
12 Manila or littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped


  • 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.


Linguine with Seafood image

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined
1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan


  • Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
  • Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
  • While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.


Seafood Linguine image

Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 1h40m

Number Of Ingredients 15

1/2 cup dry white wine, such as Sauvignon Blanc
1 pound cockles or small clams, scrubbed well
2 pounds mussels, scrubbed well, beards removed
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound dry sea scallops, tough muscles removed
Kosher salt and freshly ground pepper
1 medium onion, finely diced
4 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand
1 pound medium shrimp, peeled and deveined, tails on
8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole
1 pound linguine
1/4 cup finely chopped flat-leaf parsley


  • Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
  • Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
  • Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
  • Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.


Linguine Ai Frutti Di Mare (Linguine With Fruit of the Sea) image

This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!

Provided by Indigo

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 garlic cloves, sliced, to taste
1 tablespoon crushed red pepper flakes, to taste
1/2 cup dry white wine
12 littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels (optional)
8 shrimp, shelled (tail intact)
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped


  • 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!


Linguine Della Mare image

Fancy name for crabmeat and pasta. This dish kinda put me in mind of the Red Lobster crab alfredo, but still a bit different. None the less, delicious and easy. I ALWAYS have a can of lump crabmeat in the pantry and this dish is just wonderful for using it!

Provided by Redneck Epicurean

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces linguine
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour
1 (8 ounce) bottle clam juice (1 cup)
1 cup half-and-half cream
1 (6 ounce) can lump crabmeat (pick out any foreign objects!)
salt and pepper, to taste
1/2 cup grated parmesan cheese
1/2 cup fresh parsley, finely chopped
1 1/2 tablespoons lemon juice


  • Cool the pasta as directed on the box.
  • Meanwhile, in a saucepan, melt the butter over medium heat.
  • Add the onion and cook, stirring often until softened, for about 5 minutes.
  • Stir in the flour and cook for about 1 minute.
  • Whisk in the clam juice and cream; bring to a boil, whisking continuously.
  • Drain pasta and return to the pot. Stir in the crab, cream sauce, parsley, and cheese. Toss to combine all the ingredients. Squeeze in lemon juice and stir again.

Nutrition Facts : Calories 494.6, Fat 17.9, SaturatedFat 10.4, Cholesterol 81, Sodium 630.5, Carbohydrate 58, Fiber 2.7, Sugar 4.1, Protein 24.7


Il Linguine & La Salsa Di Pesto Con Frutta Del Mare image

Italian Linguine & Pesto Sauce with Fruit of the Sea... need I say more! The al dente Linguine is tossed with a nice green pesto sauce, chopped olives & pimento... then "topped off" with a medley of seafood in a garlic butter sauce. It is also created to be given as a "Food Gift" for wonderful friends, relatives, a "home bound" older person, a family in need during the winter holiday season. That is, thankful for food on their table starting on Thanksgiving Day and throughout the holiday season. Also, you are the "Chef of the Day" for this extra special "Food Gift."

Provided by SkipperSy

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb linguine, fresh package
8 littleneck clams, scrubbed clean
1/2 lb medium shrimp, pell off skin, devein shrimp (8 (or more)
1/2 lb scallops, medium size (8 (or more)
1 lb seafood salad (calamari, shrimp, squid, surimi or lobster meat found in the appetizer section)
6 garlic cloves, chopped
1 teaspoon white wine vinegar
1 teaspoon oregano
1/2 teaspoon chili powder
1 tablespoon salt
8 tablespoons extra virgin olive oil
2 tablespoons butter
1 (6 1/2 ounce) can clams, chopped (do not open, Roland brand)
1 (3 ounce) jar pesto sauce
1 (5 3/4 ounce) jar pimento stuffed olives, chopped (drained weight)
4 tablespoons parmesan cheese (optional)
basil leaves
Italian bread, sliced (warm when serving) (optional)


  • Keep the fresh linguine package set aside in the refrigerator.
  • In an aluminum tin place the seafood (shrimp, scallops, clams, seafood mix) cover with plastic wrap and set aside in the refrigerator.
  • In several small plastic containers and cover with plastic wrap:.
  • 1 container- add the chopped garlic, white wine vinegar, oregano, chili powder, 1/4 teaspoon salt, 1 tablespoon olive oil and mix all, set aside in the refrigerator.
  • 1 container- add 2 tablespoons butter set aside in the refrigerator.
  • 1 container- 7 tablespoons extra virgin olive oil set aside.
  • Option- a few basil leaves for decoration, sliced Italian bread, place all in a plastic zip lock bag and set aside in the refrigerator.
  • When you are ready for your "Visit" and present your gift (within 2 hours after removing food from refrigerator) place all into a shopping bag and then gift wrap in holiday wrapping paper and don't forget to attach a nice gift card as well (all the above optional).
  • Open the can of chopped clams, drain and retain the clam juice and set aside.
  • In a bowl add the little neck clams in its shells, 4 tablespoons water, a pinch of salt (or a little dry white wine/clam juice option) cover with microwave plastic wrap.
  • Then microwave the clams for 1 minute (the clams should have opened up but not over cooked), set aside.
  • In a large pot bring water to a boil, add ½ tablespoon salt and 1 tablespoon olive oil and then add the fresh linguine, use a fork to separate the strands and cook for 2 minutes to "al dente" (or cook according to package instructions) DO NOT OVER COOK.), drain.
  • Immediately, add back the drained linguine to the pot, add the chopped clams, add the pesto sauce, the copped olives and pimento and toss to coat, set aside (cove to keep warm).
  • In a large teflon pan (or other pan), add 2 tablespoons olive oil, 2 tablespoons butter and cook for 30 seconds, then add the garlic mixture for about 1 minute.
  • Next add the uncooked seafood to the pan, stir until the shrimp has a pink color (do not overcook the food).
  • Then add the already bought seafood mix, the steamed clams, the reserved clam juice and stir fry for about a minute, remove from stove top and set aside.
  • In 4 individual serving bowls/plates add the linguine pesto mixture, then add on top some of the seafood from the pan, drizzle a little olive oil on top (optional) and sprinkle with Parmesan cheese (optional), add a basil leave on the inside of the bowl/plate for decoration and serve with warm Italian bread.
  • Enjoy, "Divertasi !".
  • .
  • Notes:.
  • 1) The Instructions are overwhelming to some especially the "Preparation Step" (based on the contest requirements as a gift). However, you can simple take all the ingredients over to a home and cook. Or invite people over to your home and make the recipe.
  • 2) Next time I would try and improve on this recipe by thickening the sauce a little (flour, corn starch, cream) -- That is, when the seafood is in the pan and having the sauce stick to the ingredients.

Nutrition Facts : Calories 923.2, Fat 42.4, SaturatedFat 8.8, Cholesterol 122.9, Sodium 3435.5, Carbohydrate 93.4, Fiber 5.2, Sugar 3.3, Protein 41.2


Easy Linguine Del Mar image

This meal is inspired by the traditional Linguine Del Mar of any Italian restaurant, the twist is that it won't cost fancy restaurant prices to make!

Provided by VERSachi

Categories     One Dish Meal

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

1/2 lb linguine (or any other fav pasta)
2 (6 ounce) cans tuna fish (the albacore in water is the best, but the dark tuna is okay too)
1/2 red onion (chopped)
3 tablespoons olive oil
1 1/2 cups spaghetti sauce (I enjoy either Paul Newman's or Classico's marinera or tomato and basil sauces)
2 garlic cloves (chopped)
1/2 cup parmigiano


  • Cook pasta as directed on the box but don't drain until the sauce is done and your ready to serve!
  • Drain the water from the two cans of tuna and set aside.
  • Warm a large skillet over med-low with olive oil.
  • Once the oil is hot (sizzles when you flick water on it) add your chopped garlic and onions and saute (approx 4 min or until onions caramelize).
  • Add both cans of tuna to the skillet, and allow to brown stirring occasionally with a wooden spoon or similar tool (approx 2 min).
  • Add your spaghetti sauce to the skillet and fold the onions and tuna into the sauce so that it is evenly coated.
  • Once the sauce begins to bubble turn your flame down to low and cover, let simmer for 2min.
  • Drain pasta and return to pot, add the sauce from the skillet and the parmigiana cheese.
  • Bon Apetite!

Nutrition Facts : Calories 954, Fat 27.9, SaturatedFat 4.1, Cholesterol 51, Sodium 1484.2, Carbohydrate 110, Fiber 4.8, Sugar 19.9, Protein 62.4

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