Frutti di Mare and Linguine Recipe

Name: Frutti di Mare and Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olives; Capers; 1 pound linguine for the penne pasta; 1 28-ounce can crushed tomatoes for the combination of diced and crushed tomatoes; Cut shrimp back to 1/2 pound and use smaller shrimp, 36 per pound (18 pieces total); 6 ounces lump crab meat, drained; Zest and juice of 1 lemon; 1 pound mussels, scrubbed; 3 tablespoons chopped fresh chives; 1 cup fresh basil leaves, about 20, shredded or torn

Servings: persons

Olives
Capers
1 pound linguine for the penne pasta
1 28-ounce can crushed tomatoes for the combination of diced and crushed tomatoes
Cut shrimp back to 1/2 pound and use smaller shrimp, 36 per pound (18 pieces total)
6 ounces lump crab meat, drained
Zest and juice of 1 lemon
1 pound mussels, scrubbed
3 tablespoons chopped fresh chives
1 cup fresh basil leaves, about 20, shredded or torn

1
Prepare the pasta and sauce as directed in the master recipe, #126, omitting the capers and olives and using 1 large can of crushed tomatoes rather than a mix of crushed and diced.
2
Toss the shrimp with the crab meat and the lemon zest and juice.
3
Season with salt, then add the whole mixture to the sauce in an even layer.
4
Arrange the mussels in the pan.
5
Cover the pot and cook for 5 to 6 minutes, or until the shrimp are pink and firm and the mussels are open.
6
Discard any unopened mussels.
7
Toss the sauce, adding the parsley and chives.
8
Drain the linguine well, then add the hot pasta to the skillet and toss with the seafood to combine.
9
Adjust the seasoning.
10
Turn off the heat and let sit for a minute or two for the pasta to soak up a little sauce.
11
Pile the pasta onto plates and garnish with shredded or torn fresh basil, then serve.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Olives, Capers, 1 pound linguine for the penne pasta, 1 28-ounce can crushed tomatoes for the combination of diced and crushed tomatoes, and more.

Yes, Frutti di Mare and Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frutti di Mare and Linguine

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