“Frutti Di Mare” literally translates into “fruits of the sea”, and let me tell you my little lovelies, it certainly lives up to its namesake 110%! It’s packed with 5 varieties of sea creatures, and swimming with serious flavor in every bite. Plus, there’s PASTA under all that seafood awesomeness. And it’s linguini. Liiiiiiiinguini! I know you guys are game for that, eh?

One of the the best things about this beautiful bountiful fish dish is that its totally got the fancy thing going it for it, minus all the fussy stuff. I know it may look like a lot of ingredients at first glance (and ok… it is), but once you get them together in your kitchen, most of the work and chaos is over! And there’s wine in this recipe… so you know, pouring your pretty little face a glass while everything simmers is always a splendid idea and highly encouraged. Ya know, If you’re into that kind of thing.

Although the seafood is definitely the star in this dish, the deep, rich, insanely flavorful sauce isn’t far behind. See, the sweet seafood (clams, mussels, calamari, scallops, and shrimp!!!) melts gorgeously into the spicy red tomato sauce, creating a seriously dreamy dish I think any ‘meat of the sea’ lover is sure to swoon over. It also would make you look like a kitchen rockstar if you pulled this one out for your next “at home” dinner date or party. Just be sure to have LOTS of paper towels (and maybe bibs?) ready for messy hands and faces. Just sayin 😉

To all my to all my seafood loving friends out there, this one’s for you!

Linguini ai Frutti Di Mare – Baker by Nature

Serves 4-6

Ingredients:

8 ounces linguini, cooked al dente

3 tablespoons olive oil

5 cloves garlic, thinly sliced

1/2 teaspoon crushed red pepper flakes

1 cup dry white wine

12 manila clams

1 cup crushed tomatoes

20 black mussels, scrubbed well and de-bearded

16 large shrimp, shells off; tails on

6 scallops, cut in half

8 ounces calamari, cut into thin rings

1/2 cup fresh parsley, chopped

1/2 cup basil, chopped

Instructions:

Heat oil in a large saute pan over medium heat. Add garlic and red pepper flakes and cook just until fragrant, about one minute. Add wine and clams and cover pan, cooking until clams open, about 5 minutes. While the clams are cooking – Bring a large (very salted) pot of water to a rapid boil. Add linguini and cook until al dente. Uncover pan, and cook for another 2-3 minutes before adding the rest of the seafood as well as the crushed tomatoes. Stir well and cook for another 4-5 minutes, or until both the clams and mussels have opened. Season with salt and pepper as needed, and stir in the parsley and basil. Toss seafood sauce with cooked linguini, and plate at once. Sprinkle with cheese in desired.