Frutti Di Mare
Literally “fruit of the sea”. This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it’s very fast and easy.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
Toss linguine in sauce until it’s thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
Step: 5
Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.
NUTRITION FACT
Per Serving: 684 calories; protein 52.2g; carbohydrates 75.7g; fat 14.7g; cholesterol 187.2mg; sodium 1440.1mg.
Prepare your meal in advance can be best to feel enjoyable when you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is thoughtful to write every step required to create the meal , which may include all of it from your kitchen cupboard and utensils to your processing menu . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.
Bought the right cooking tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, such as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner foods are a likely for all of home chef.
