Linguini ai Frutti di Mare

I am so excited to share this recipe with you all!  This is a very special recipe as it was introduced to me by my sister and her hubby that live in the south of France.  They were here in Phoenix visiting for two weeks this summer and it was the best time EVER!!!!!!

After a fun weekend in the Grand Canyon we were contemplating what to eat and they immediately recommended this recipe.  I love trying out new recipes and watching other people cook.  Especially when it is a family recipe where nothing is written down it is all done by sight, smell and taste.  Those are the most cherished recipes to me.  This pasta dish translates from Italian to mean Fruits of the Sea.  It is bursting with fresh varieties of shellfish and Mediterranean flavor.

This recipe instantly took me back to my visits in Marseille France and Italy, predominantly the seaside town of Cinque Terre.  Both are amazing locations right on the Mediterranean Sea.  The cuisine of the region is super fresh and light.  With every amazing bite I imagined sitting in a quaint little beachside bistro smelling sea salt in the air and the sound of the waves crashing on the beach.

Now I am not a big fan of clams or mussels, it is a texture thing with me.  However, I think that I have never tasted a properly cooked clam or mussel and I am sure I am not the only person out there with this perception.  This pasta dish completely changed my mind, from the first hesitant bite to devouring my entire plate!  The clams and mussels in this recipe are steamed in white wine and timed precisely as not to overcook them and give them that chewy texture that many people cannot stand.

There are quite a bit of steps in this recipe because of the different types of seafood that are incorporated but let me tell you it is so worth it!

Buon Appetito!

Ingredients:

• 1 lb Linguini Fine (thin linguini)
• 1lb jumbo shrimp, peeled and deveined with the tail on
• 1lb littleneck clams
• 1lb Mussels
• 1 lb Scallops
• ½ bottle of dry white wine (I used Sauvignon Blanc)
• 12 ounces’ cherry tomatoes, halved
• 1 bunch of Italian Parsley chopped
• 2 threads of Saffron
• 3 cloves of garlic, minced
• ¼ Cup Olive oil
• Salt and pepper to taste
• Fresh Parmesan cheese shaved

Directions:

Rinse under cold water the shrimp and scallops.  Place shrimp and scallops on a paper towel and pat dry.  In a bowl of cold water soak the clams and mussels for about 10 minutes.  This will ensure that any sand trapped in the shell is released.  Discard any with broken shells.

Heat ¼ cup of the white wine in a medium sized stockpot.  Add the mussels and clams, give them a good toss.  Cover the pot and steam over medium-high for 5 minutes until the mussels and clams open.  Reserve the steaming liquid.  Discard any that do not open.  Set aside.

Over high heat in a large sauté pan heat a teaspoon of olive oil and sear the scallops for 1 1/2 minutes on each side.  Set aside.

Sautee the shrimp in the same pan as the scallops.  Cook the shrimp just until it starts to become pink around the edges and it no longer sticks to the bottom of the pan. Then, flip the shrimp and continue cooking just until it’s cooked through.  Set aside.

Cook linguini according to package directions reserving a cup of the cooking water.

In a large stockpot combine the olive oil, half of the bottle of white wine, chopped parsley, saffron, garlic and cherry tomatoes. (I used my roasting pan because it has a nice flat surface for evenly heating the sauce and gently distributing the seafood with the pasta).  Heat over medium high heat until boiling, then reduce heat to simmer about 5 minutes.  Add the cup of reserved pasta water, shellfish cooking liquid and the seafood to the pan.  Continue to simmer for about 2-3 minutes.

Add the cooked pasta to the seafood mixture and stir gently to combine.  The pasta will soak up all of the liquid from the pan.  Plate pasta in a serving bowl or platter and sprinkle with leftover chopped parsley and shaved parmesan.

Enjoy!