Linguine ai Frutti di Mare with Bahamian Lobster Tail


Your perfect fruits of the sea pasta dish.

Linguine ai Frutti di Mare is an excellent way to take advantage of your favorite seafood. Combine it all together in a light tomato sauce and you’ll create a very classic and extraordinarily delicious pasta dish.  Envision yourself enjoying a fresh linguini ai frutti di mare as you sit alongside the charming Amalfi Coast.  Or enjoying the seafront views from the famous resort town of Rimini.

The combination of seafood I used for this recipe was clams, mussels, scallops, swordfish, and Bahamian lobster tail. Yes, since I am in Florida and lucky enough to be able to get them quite easily, why not use them?  If you can’t find Bahamian lobster tails near you of course you can use whatever lobster is common in your area.  Also, calamari, scungilli, and octopus are good catches for succulent linguine ai frutti di mare.

As you make this recipe it is very important to pay special attention to the cooking of the different types of seafood. All the seafood will cook differently so to make the most perfect dish I suggest cooking many of them separately. There is nothing worse than overcooked or undercooked seafood.  So, paying attention to the cooking steps is crucial to making an extraordinary linguine ai frutti di mare. Now let’s get into it!