Fruitti Di Mare
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 dozen mussels in shells
  • 1 cup kosher salt
  • 1 pound dried linguini
  • 2 large shallots, finely chopped
  • 4 cloves, garlic, minced
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 3 cups seeded and coarsely chopped Roma tomatoes
  • 1 bunch asparagus cut into 2 inch lengths
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper
  • 12 ounces fresh medium to large shrimp, peeled and deveined, with tails intact
  • 12 ounces cleaned squid (bodies only), cut crosswise into ¼-inch rings
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Scrub mussels under cold running water. Remove beards. In a 8-quart Dutch oven combine 4 quarts cold water and ⅓ cup kosher salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
  2. In a medium saucepan bring salted water to boiling. Add shrimp and calamari. Cook, uncovered, 1 to 2 minutes or until shrimp and calamari turn opaque. Drain saucepan. Transfer shrimp and calamari to a bowl of ice water to chill completely. Remove from ice water. Chill, covered, until ready to add to Frutti Di Mare.
  3. Cook pasta according to package directions. Drain; keep warm.
  4. In a 12-inch skillet, cook shallots and garlic in hot oil over medium heat until tender. Add wine and cook for 1 minute, stirring constantly. Add tomatoes, 1 teaspoon salt, black pepper, and red pepper. Cook and stir about 2 minutes or until tomatoes release some of their juices.
  5. Bring the tomato mixture to boiling. Add the asparagus. Add mussels to the sauce mixture; cook, covered, over medium heat for 5 minutes or just until mussels open. (Discard any mussels that do not open.)
  6. Stir in shrimp and calamari and, if you like, basil and parsley. Cook and stir over medium heat about 5 minutes or until heated through. Serve sauce over hot pasta.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1820