Vito's Anellini al Forno is baked pasta
Source of Recipe
Vito's
Recipe Introduction
Note: Vito's recommends Barilla pasta. When you're buying fresh mussels,the shells should be tightly closed. (If they're opened slightly, tap shell lightly on the counter; if mussel does not close right away, discard.) Rinse
under cold water and remove any "beard" with a stiff brush. Keep cool until ready to use.
List of Ingredients
1 pound linguine
Salt
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 pinch crushed red pepper
4 tablespoons minced fresh parsley, divided
2 plum tomatoes, coarsely chopped
1/4 pound bay scallops
12 mussels (see note)
1/4 pound shrimp, peeled and deveined
2 (6.5-ounce) cans chopped clams
1/3 cup white wine
Ground black pepperRecipe
Linguine Tutto Mare
Yield: 4 servings
Cook pasta in salted water according to package directions; drain well.
Heat a large pan over medium heat; add oil, then minced garlic, red pepper and
1 tablespoon parsley. Cook just until garlic begins to turn golden, then add
tomatoes, scallops, mussels and shrimp. Cook until shrimp are nearly opaque, 1
or 2 minutes. Stir in clams with their juices and wine. Season lightly with
salt and pepper; cover pan and cook until mussels open, about 2 minutes.
Mix in cooked pasta; divide among four plates. Garnish with remaining 3
tablespoons chopped parsley.
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