Frutti di Mare
Literally “Fruit of the Sea” this Frutti di Mare combines mussels, clams, shrimp, scallops and fish but can be adapted for whatever is available and fresh near you. It’s simple bright flavor comes from lemon, garlic and fresh parsley. Don’t skip the breadcrumbs; they are the perfect crunch this dish needs. Enjoy!
Fruitti di Mare
Seafood Pasta
Servings: 4 people
Ingredients
- 4 tsp butter
- 8 tsp olive oil give or take
- 6 cloves garlic minced and divided
- 1 cup bread crumbs
- zest of one lemon
- 12 littleneck clams
- 12 mussels
- 12 shrimp peeled and deveined
- 24 bay scallops
- 1 small piece of firm white fish (like halibut or seabass) skin removed and cut into 1" cubes
- juice of one lemon
- salt and pepper
- 1 lb spaghetti not angel hair
- 1 tsp red pepper flakes
- parmesan for serving
- extra lemon for serving
- 3 tbsp flat leaf parsley minced
Instructions
- In a saute pan, heat 1 tsp butter and 1 tsp olive oil. Once butter melts, shake to combine. Add 2 tsp minced garlic, bread crumbs, lemon zest, 1 tsp salt and 1 tsp pepper. Stir frequently until bread crumbs are lightly browned and crispy. Remove from pan and set aside.
- Clean the mussels and clams by running under cold water and scrubbing to remove any debris. Discard any mussels or clams that are open or have cracked shells. Place on ice in a large bowl and refrigerate. Do not cover.
- Pat dry the scallops and shrimp with paper towels.
- Cook pasta according to package directions. Reserve 1 cup of pasta water. Drain pasta and return to warm pot once finished cooking.
- Heat a large saute pan to medium heat. Add 1 tbsp of butter and 1 tbsp olive oil. Once melted, shake pan to combine.
- Add the shrimp to the hot pan, cook for 2 minutes, flipping once. Add scallops and fish. Cook for another minute or so.
- Clear the center of the pan and add about a tsp of olive oil. Add the minced garlic to the olive oil and allow to cook until fragrant, about 30 seconds. Stir garlic into the ingredients.
- Add the wine and lemon juice and deglaze the pan, scraping up any crusty bits into the sauce that is forming. Cook until alcohol evaporates, about 3 minutes.
- Add the reserved pasta water, mussels and clams, cover and steam for 5 minutes until the shellfish open.
- Stir in red pepper flakes and parsley. Add pasta and toss thoroughly to coat.
- Top with bread crumbs and serve with more lemon and parmesan.