Ivan's Mega Frutti Di Mare recipe
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- 1 ½ (16 ounce) packages linguine pasta 1 cup olive oil, or as needed 1 teaspoon Italian seasoning 1 clove garlic, minced, or more to taste 1 (2 ounce) can anchovy fillets packed in olive oil, drained 1 (14.5 ounce) can crushed tomatoes 1 ½ pounds clams in shell, scrubbed ⅓ pound medium shrimp, peeled and deveined, tails left on ⅓ pound bay scallops ½ pound squid - tentacles and tubes, cleaned and cut into rings salt to taste ground black pepper 1 teaspoon Italian seasoning 1 lemon, cut into wedges 1 tablespoon grated Manchego cheese 1 tablespoon julienned fresh basil leaves
Nutrition Info
- 969.1 caloriescarbohydrate: 92.6 gcholesterol: 120.1 mgfat: 41.7 gfiber: 7.2 gprotein: 55.4 gsaturatedFat: 5.8 gservingSize: -sodium: 600.7 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Ivan's Mega Frutti Di Mare
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies, cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes, increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.