Spaghetti Ai Frutti Di Mare Food

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.

SPAGHETTI AI FRUTTI DI MARE

Steps:

• Prepare the octopus:
• Put octopus in a pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes.
• Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
• Prepare the tomato sauce:
• Simmer tomatoes with their juice, basil, and olive oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
• Prepare the basil puree:
• Puree basil, olive oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
• Prepare the pasta and seafood:
• Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
• Meanwhile, puree garlic and olive oil in cleaned blender until smooth.
• Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add olive oil mixture, then immediately add octopus, shrimp, and mussels and saute, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes.
• Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
• Drain pasta and return to pot.
• Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil puree.
• Notes: If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 and 1/2 hours.
• Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
• Tomato sauce can be made 1 day ahead and chilled, covered.

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!

SEAFOOD, PASTA, AND BEAN SOUP (PASTA E FAGIOLI AI FRUTTI DI MARE

Steps:

• Place the mussels in cold water to cover for 30 minutes.
• Scrub them with a stiff brush and scrape off any barnacles or seaweed.
• Remove the beards by pulling them toward the narrow end of the shells.
• Discard any mussels with cracked shells or that do not shut tightly when tapped.
• Place the mussels in a large pot with 1/2 cup cold water.
• Cover the pot and bring to a simmer.
• Cook until the mussels open, about 5 minutes.
• With a slotted spoon, transfer the mussels to a bowl.
• Place the clams in the pot and cover the pan.
• Cook until the clams open, about 5 minutes.
• Remove the clams from the pot.
• Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
• With your fingers, remove the clams and mussels from the shells and place them in a bowl.
• Pour the oil into a large pot.
• Add the pancetta, onion, and garlic.
• Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
• Add the beans, tomatoes, and calamari.
• Add the reserved juices from the shellfish.
• Bring to a simmer and cook 20 minutes.
• Stir in the seafood and cook until just cooked through, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Add the pasta and salt to taste.
• Cook until tender.
• Drain the pasta and add it to the soup.
• Add a little of the pasta liquid if the soup seems too thick.
• Stir in the parsley.
• Serve hot, drizzled with extra-virgin olive oil.

FRUTTI DI MARE

Steps:

• Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
• Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
• Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.