Frutti Di Mare
Preparation: 20 minutes
Cook: 30 minutes
-1 lb Linguini Fine (thin linguini)
-1lb jumbo shrimp, peeled and deveined with the tail on
-1lb littleneck clams
-1 lb Scallops
-½ bottle of dry white wine (suggested: 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
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. 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 the liquid from the pan. Plate pasta in a serving bowl or platter and sprinkle with leftover chopped parsley and shaved parmesan.