This Italian dish is delicious and healthy and kids love it.
Fruitti Di Mare
Recipe type: Main
- 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
- 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.
- 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.
- Cook pasta according to package directions. Drain; keep warm.
- 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.
- 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.)
- 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.