Spaghetti Frutti Di Mare
Recipe from Midwest Living

Mussels, shrimp, and squid simmer in a homemade tomato-wine sauce that's served over pasta in this main-dish recipe.

Spaghetti Frutti Di Mare

by 1  person

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Servings: 6
Prep Time: 30 mins
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  • 2   dozen 
    mussels in shells
  • 1   cup 
    kosher salt
  • 1   pound 
    dried spaghetti
  • 2   large 
    shallots, finely chopped
  • 4   
    cloves, garlic, minced
  • 2   tablespoons 
    olive oil
  • 1/2  cup 
    dry white wine
  • 3   cups 
    seeded and coarsely chopped roma tomatoes
  • 1   teaspoon 
    kosher salt
  • 1/2  teaspoon 
    freshly ground black pepper
  • 1/2  teaspoon 
    crushed red pepper
  • 12   ounces 
    fresh or frozen medium to large shrimp, peeled and deveined, with tails intact (if desired), cooked*
  • 12   ounces 
    cleaned squid (bodies only), cut crosswise into 1/4-inch rings, cooked*
  • 2   tablespoons 
    snipped fresh basil (optional)
  • 2   tablespoons 
    snipped fresh Italian (flat-leaf) parsley (optional)
    Crusty Italian bread, warm
    Small fresh basil leaves (optional)
To clean mussels:

Scrub mussels under cold running water. Remove beards. In a 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup kosher salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
For pasta:

Cook according to package directions. Drain; keep warm.
Meanwhile, for sauce:

In a 12-inch skillet, cook shallots and garlic in hot oil over medium heat until tender. Add wine and cook for 1 minute, stirring constantly. Add tomatoes, 1 teaspoon salt, black pepper, and red pepper. Cook and stir about 2 minutes or until tomatoes release some of their juices.
Bring the tomato mixture to boiling. Add mussels to the sauce mixture; cook, covered, over medium heat for 5 minutes or just until mussels open. (Discard any mussels that do not open.)
Stir in shrimp and calamari and, if you like, basil and parsley. Cook and stir over medium heat about 5 minutes or until heated through. Serve sauce over hot pasta with warm bread. Top wtih basil leaves, if you like. Makes 6 servings.

If you like, omit the mussels, 1 cup salt, and squid and increase shrimp to 1 1/2 pounds.
Cooking shrimp and calamari:

In a medium saucepan bring salted water to boiling. Add shrimp and calamari. Cook, uncovered, 1 to 2 minutes or until shrimp and calamari turn opaque. Drain saucepan. Transfer shrimp and calamari to a bowl of ice water to chill completely. Remove from ice water. Chill, covered, until ready to add to Frutti Di Mare.
Nutrition information
Per Serving: cal. (kcal) 621, Fat, total (g) 17, chol. (mg) 279, sat. fat (g) 4, carb. (g) 74, fiber (g) 3, pro. (g) 38, vit. A (IU) 1166, vit. C (mg) 18, sodium (mg) 752, calcium (mg) 131, iron (mg) 10, Percent Daily Values are based on a 2,000 calorie diet
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