PASTA FRUTTI DI MARE RECIPE RECIPES

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.

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
• Meanwhile heat up your largest skillet on medium low flame.
• Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
• Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
• Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so.
• Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up.
• Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season)
• Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.
• Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.
• Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.
• Serve with lemon wedges on the side.