Monday, May 9, 2011

May 8: Frutti di Mare and Linguine

1 pound linguine
   Coarse salt
¼ cup extra-virgin olive oil
8 garlic cloves, finely chopped
2 teaspoons crushed red pepper flakes
8 to 10 whole anchovy fillets
1 28-ounce can crushed tomatoes
½ pound small (36 count) shrimp, peeled and deveined, tails removed
6 ounces lump crab meat, drained
   Zest and juice of 1 lemon
1 pound mussels, scrubbed
2 handfuls fresh flat-leaf parsley leaves, finely chopped
3 tablespoons chopped fresh chives
1 cup fresh basil leaves, shredded or torn

Place a large pot of water on to boil. When it comes up, add the pasta and salt.

While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, garlic, crushed red pepper flakes, and anchovies.

Break up the fish with the back of a wooden spoon until they melt into the oil. The fish will develop a nutty, salty flavor. Add the tomatoes. Bring the sauce to a bubble.

Toss the shrimp with the crab meat and the lemon zest and juice.

Season with salt, then add the whole mixture to the sauce in an even layer. Arrange the mussels in the pan. Cover the pot and cook for 5 to 6 minutes, or until the shrimp are pink and firm and the mussels are open. Discard any unopened mussels.

Toss the sauce, adding the parsley and chives. Drain the linguine well, then add the hot pasta to the skillet and toss with the seafood to combine. Adjust the seasoning. Turn off the heat and let sit for a minute or two for the pasta to soak up a little sauce.

Pile the pasta onto plates and garnish with shredded or torn fresh basil, then serve.


This is the variation of the " Spicy Shrimp and Penne." I changed the amount of servings from "4 BIG PORTIONS" to 8 servings. I don't think anyone could eat 1/4 of this recipe. I left out the mussels this time because 1) they're expensive, and 2) we didn't like them that much last time (at least my DH didn't.) This meal was pretty good, but not my favorite. It tasted very fishy... I guess it should with all the fish in there. I like it, but I like other things better.

No comments:

Post a Comment