“Fruits of the sea”, is the exact translation of this dish and, like the name implies, this is a pasta dish for seafood lovers. We use three types of seafood (detailed below), but you can easily use just one, or swap in your favorite seafood that we don’t use below. Bon Appetit, and Get Cheffy!
FOR THE PASTA:
- 1 pound of Fettuccine or Linguine
- 1 Tablespoon Tomato Paste
- 4 Tablespoons Minced Garlic
- ~1/2 Teaspoon Red Pepper Flakes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Unsalted Butter
- 1/2 Pound of Cherry Tomatoes
- 2 Cups Dry White Wine
- 1/2 Cup Fresh Parsley
- You can also substitute 1/4 cup of dried parsley
- 1 Tablespoon of Anchovy Paste
- 2 Teaspoons Lemon Zest
- 1 Pound Peeled and Deveined Extra Large Shrimp
- 1 Pound Mussels (optional)
- 1 Pound Calamari Rings (optional)
- 1/2 Cup Breadcrumbs (optional)
GET CHEFFY TIP!– “I’m not buying all that seafood“. If this sounds like you, no need to fret, the “Frutti di Mare Police” will not come and arrest you if you omit one (or more) of the seafoods that you don’t care for. Some people hate mussels…..if that’s you, double up on the shrimp. Can’t find calamari?….leave it out. We were lucky to find frozen calamari in our local supermarket but, if that’s not going to be an option for you, leave it out, and modify the seafood in this dish however you like.
- Begin by adding your 2 tablespoons olive oil, and 2 tablespoons butter to a large stock pot over medium/high heat. Once your butter is melted, add your 4 tablespoons of minced garlic and 1/2 teaspoon of red pepper flakes, and allow to cook over medium/medium high heat for 30 seconds to 1 minute. Add your mussels, and cover the pot until they open, and release their juices (another 3-4 minutes with the lid on). Remove the mussels to a large bowl, and set aside leaving their juices in your stock pot.
- With your heat still on medium/high, add your 1/2 pound of cherry tomatoes, 1 tablespoon of tomato paste, 1 tablespoon of anchovy paste, and 2 cups of white wine, and 1 teaspoon of salt. Cover, and allow to cook on a low simmer for about 10 minutes. While your sauce simmers, bring 4 quarts of water and 1 tablespoon salt to a boil in a separate stock pot. Once boiling, add your noodles and allow to cook for about 6-7 minutes.
- This is way underdone for noodles (not even close to “al dente”), and the reason being, that we’re going to finish the noodles in the brothy sauce we’ve created.
- After your noodles have boiled for 6-7 minutes, strain your noodles, or use tongs, to lift and drop your noodles directly into your simmering stockpot which contains your sauce (keep 1 cup of your pasta cooking water). Stir to combine your noodles into your simmering sauce, and continue to cook, uncovered, over medium/high heat at a strong simmer for 2-3 minutes (adjust your heat as needed). Add your shrimp, and cover your stock pot while continuing to cook over medium/low heat for 4 minutes. Add your calamari (if using), your parsley (dried or fresh), and your 2 teaspoons lemon zest. Cover while over medium/low heat and cook for an additional 2 minutes. Turn your heat off, and add your mussels back into the pot. Stir to combine, cover your pot for two minutes, to allow the mussels to heat through. Taste for salt/seasoning and garnish with breadcrumbs (if using), and additional olive oil.