Frutti di Mare

🧂 Ingredients

• 1 lbs fettuccine

  (or favorite pasta)
• 2 tablespoon olive oil

  (extra virgin)
• ½ tablespoon garlic

  (finely minced or thinly sliced)
• 1 lbs mussels

  (scrubbed, beards removed)
• 1 lbs steamer clams

  (scrubbed)
• ⅓ cup dry white wine

  (I like Pinot Grigio best, or Pinot Gris)
• ½ lbs shrimp

  (large shrimp, thawed, peeled, and deveined)
• ¼ lbs bay scallops
• ¼ lbs squid

  (sliced tentacle rings and bodies)
• 32 oz arrabbiata sauce

  (see recipe or use your favorite brand)

Instructions

• 1 Fill a large pot of salted water to a boil and cook the pasta according to the
  package instructions until it reaches an al dente texture (firm to the bite).
  Drain, rinse under cool tap water, and set aside.
• 2 Heat a large, deep skillet with the olive oil over medium heat until the oil
  just begins to shimmer. Add the garlic and saute for 1 minute then stir in the
  mussels and clams until well coated.
• 3 Increase heat to medium-high then add the dry white wine and cover the pan to
  steam the mussels and clams. Cook with the lid on for about 2-3 minutes, or
  until the mussels and clams have opened.
• 4 Uncover the skillet, add the shrimp and toss with the seafood. Cover and
  continue to steam for an additional 2 minutes or until the shrimp begins curling
  up, turning pink and opaque.
• 5 Once more remove the lid and add the final portions of seafood (squid and bay
  scallops). Cover and cook until the squid tentacles curl up and the scallops are
  no longer transparent, or about 1 minute.
• 6 Pour in the arrabbiata sauce, stir to coat the seafood evenly, then simmer over
  medium heat for 2-3 minutes (uncovered). Add the pasta into the seafood sauce
  and toss until well coated. Remove from heat and serve immediately.

Nutrition Info