Frutti Di Mare
Pasta dish of fresh seafood in arrabbiata sauce.
Equipment
- large sauce pan - to cook the pasta
- colander - to drain the pasta
- medium sauce pan - to warm up the Arrabbiata sauce
- large skillet with lid
- large perforated spoon
Ingredients
- 1 pound fresh mixed clams and mussels - well cleaned
- 1 pound extra large shrimp - deveined
- ¼ cup olive oil - extra virgin
- 4 clove garlic - minced
- 1 tsp red pepper flakes
- ½ cup dry white wine - more for drinking
- 1 lemon - wedged
- ¼ cup fresh basil - roughly chopped
- ¼ cup fresh parsley - torn
- 1 package spaghetti or linguini
- 4 cups Arrabbiata sauce - premade
- 1 tbsp Parmesan cheese - freshly grated (optional)
Instructions
- Bring a large sauce pan of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain pasta, reserving 1 cup of the pasta water. Warm up the Arrabbiata sauce in a medium saucepan.
- Heat a large skillet over medium-low flame. Add olive oil, garlic and red pepper, stirring until aromatic. Add the clams and mussels, and toss them in the garlic and oil.
- Pour in the white wine, cover with the lid, and cook for a minute or two until the clams and mussels start to open.
- Stir in the shrimp, cover and cook for a couple of minutes.
- Taste for seasonings, adding salt if needed.
- Pour the warmed Arrabbiata sauce over the seafood, and toss well.
- Add the cooked and drained pasta to the skillet, and toss to coat in the sauce. Add some of the reserved pasta water if necessary to thin the sauce.
- Transfer to a large serving platter. Drizzle with olive oil, and sprinkle the basil and parsley on top. Optionally add the Parmesan cheese.
- Serve with lemon wedges on the side.
Nutrition
Calories: 742kcal | Carbohydrates: 98g | Protein: 35g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 1318mg | Potassium: 744mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1139IU | Vitamin C: 30mg | Calcium: 175mg | Iron: 4mg
