- 8 Shrimp peeled and de-veined
- 8 Scallops
- 16 Mussels
- 2 cloves Garlic chopped
- 2 tbsp Olive Oil
- 8 grape Tomatoes split optional
- 1 Tbsp Fresh Basil Chopped
- 1 pinch crushed red pepper
- 1 lb Linguine
Begin by getting your pasta ready, Linguine or Spaghetti will work the best for this dish, its a little too heavy for angel hair. Follow instructions on the box, usually around 10-11 minutes for aldente.
In a large saute pan add olive oil, and the chopped garlic and grape tomatoes.
After a few minutes add in the scallops and sear them on both sides. (scallops take a little longer to cook so we want to start them before the shrimp)
After searing your scallops, add in the shrimp, mussels, chopped basil and red pepper, cover and allow the mussels to steam open. This will be enough time to cook the shrimp.
If you have timed this right your linguine will be done just about the time your seafood is ready. If your pasta still has time to cook remove the seafood from the heat and keep covered. You can give it a quick reheat as soon as the pasta is done.
If there is not enough juices from the mussels, add in a little bit of water from the pasta, or I'll let you in on a little secret.....(shhhhh, don't tell.....chicken stock works really well in seafood for added flavor).
Serve your Frutti di Mare over linguine and pour a little of the best olive oil you have on top for added flavor, and I know Italians don’t like cheese with seafood, but I always add some grated Romano cheese to my pasta dishes, even seafood.
I do hope you give this dish a try, it’s really very easy to make, and you’ll have a restaurant quality dinner for a less than half the price of dining out at your favorite restaurant.