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World Class - "Frutti di Mare"




Source of Recipe


Dave Hogan - Piscataway, New Jersey


List of Ingredients




2 - lbs. Snow crab legs ( Thawed or Fresh )
2 - lbs Mussels ( cleaned & soaked )
2 - lbs Live Cherrystone Clams (cleaned & soaked)
1 - lb fresh scallops ( braised )
1 - clove chopped Garlic
1- chopped medium red or white onion
1 - chopped bell pepper
1 - small jar capers (drained)
1/2 - cup mixed : fresh parsely & basil & cracked peppercorn
1 - TBS of each : Dill seafood seasoning & Old Bay seasoning
1 - cup white wine ( your choice )
1/2 - Stick of butter or Margarine
1/4 - cup of Extra virgin Olive Oil
2 - 32 oz. cans of Chicken broth ( Low Sodium ) preferred
1 cup fresh parmesan or locatelli romano cheese ( Grated )
2 lbs of Linguine ( Cooked )
1 - large 12+ quart Sauce pan w/ lid


Recipe



Clean & rinse all shellfish in cold water before adding. I Boil my water & start the linguine at this time

Tip: Add salt for taste and a splash of oil to the water, to keep pasta from sticking to itself. Use a fork stirring the linguini as you cook it !
1. In sauce pan add olive oil, & butter - Saute' scallops (light brown) & remove. Then add chopped peppers, onion, garlic, capers, basil & parsely. Saute' until onions are translucent.
2. Add wine, chicken broth, cracked peppercorn,old bay & dill seasonings. Bring to a rapid boil (mixing through out)
3. reduce to low heat. Add : Crab legs ,Clams,Mussels & scallops (cover all the seafood evenly) with the Broth
4. Steam the contents of the pot ( covered ) until the clams & mussels, all opened up. (You Are Done Cooking your main entree' ) about 20 - 30 mins after the lid is placed on the pot
Toss linguini in a pasta bowl with the grated cheese. Serve pasta with seafood piled on top in large pasta bowls. Add a nice amount of the broth to cover the pasta.

Have some crusty Italian bread on the side, a nice tossed salad & penty of napkins ! Play some nice music & Enjoy !