Linguine ai Frutti di Mare is an excellent way to take advantage of your favorite seafood, combining it together in a light tomato sauce and creating 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 of the famous resort town of Rimini.
The combination of seafood I used for this recipe were clams, mussels, scallops, swordfish, and Bahamian lobster tail. Yes, since I am in Florida we are lucky enough to be able to get what many chefs think to be a far superior lobster tail that trumps all others. If you can’t find Bahamian lobster tails near you of course you can use whatever lobster that is common in your area. Also, calamari, scungilli, and octopus are good catches for this seafood pasta dish too.
Linguine ai Frutti di Mare with Bahamian Lobster Tail
- 10 ounces linguine
- 12 medium-sized shrimp, deveined, shelled, and tail shell left intact
- 8 sea scallops, rinsed, white hard strip removed, patted dry
- 6 ounces swordfish, bloodline removed, cut into 1/2 inch cubes
- 12 fresh mussels, scrubbed, beard removed and purged
- 12 cherrystone clams, scrubbed and purged
- 1 Bahamian lobster tail cut in half
- 1 cup dry white wine (Chardonnay)
- 2 strip lemon zest, pith removed and finely chopped
- 1 lemon juiced
- 12 mini San Marzano tomatoes (or cherry tomatoes)
- 2 garlic cloves smashed
- 1/2 cup tomato sauce
- 1 teaspoon red chili pepper flakes (optional)
- 1 bunch of Italian parsley rough chopped
- Extra Virgin Olive Oil (as needed)
- salt and freshly cracked pepper as needed
- Boil a pot of salted water for the linguine and cook the pasta three minutes less than what the cooking instructions say. You will finish cooking the pasta in the seafood sauce.
- Peel the shrimp and devein them. Leave the tails on and set the shrimps on a platter. Once you’ve cleaned the scallops add them to the platter alongside the shrimp.
- Remove bloodline from the swordfish. Cut it into 1/2 inch-sized pieces and add them to a platter.
- Rinse the lobster tail and cut it in half. Add it to the kitchen plate.
- Now cover the platters with cling wrap. Refrigerate until ready to cook them.
- After purging wash the mussels and clams using cool water. Trim the “beards” of the mussels using kitchen shears or a sharp knife.
Cook the Clams and Muscles and Seafood
- Put the clams and muscles in a pot. Add the white wine, lemon juice, and lemon zest. Cover and bring to a boil.
- Cook until the shells open. Use tongs to transfer the clams and muscles to a bowl and keep them aside. Make sure to throw away the ones that fail to open.
- Now strain the cooking liquid from the pan into a different bowl and keep it aside.
- In a pan add some olive oil. Season the lobster and add to the pan flesh side down. Cook for 3-4 minutes. Season the swordfish and add it to the pan with the lobster.
- Cook the swordfish quickly so that it retains its moisture. This should take 2-3 minutes.
- Then remove the lobster and the swordfish to a plater.
- Season the scallops and the shrimp. First, add the scallops to the saute pan with a little olive oil.
- After 3-4 minutes the scallops should have a nice color on one side. Turn them over to color the second side and also add in the seasoned shrimp.
- All should be done in about 2-3 more minutes. Remove the scallops and shrimp to a dish and reserve them for later.
Make the Sauce
- Heat the olive oil in a saute pan. Add the garlic and slowly cook it to a light golden color.
- Add in the San Marzano mini tomatoes.
Tip: Leave the mini tomatoes whole. This will ensure all the delicious juice from these special tomatoes will make it to the saute pan.
- Use a wooden spoon or the back of a fork to crush the tomatoes once they soften and release their juices. Simmer the tomatoes and season with salt, and black pepper, and add in crushed red chili pepper at this point if using.
- Then stir in and cook another 3-4 minutes over a medium flame. Or until the sauce thickens slightly.
- Now add the liquid from the clams and muscles and slowly bring it to a boil.
- Add in the tomato sauce, stir through and taste for seasoning.
- Add the seafood to the sauce and simmer gently.
- Once the linguini is almost cooked add it to the frutti di mare sauce. Toss well and let the pasta finish cooking in the sauce for an additional 2-3 minutes.
- Add the chopped parsley and a drizzle of EVO to the pan. Toss well and serve with some of the seafood on top of the pasta for a deliciously dramatic presentation.