Ivan's Mega Frutti Di Mare

Ivan's Mega Frutti Di Mare

strmrdr23

"Awesome seafood linguine that's relatively quick and easy."
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Ingredients

1 h servings 969 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 969 kcal
  • 48%
  • Fat:
  • 41.7 g
  • 64%
  • Carbs:
  • 92.6g
  • 30%
  • Protein:
  • 55.4 g
  • 111%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
  3. Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

Footnotes

  • Cook's Note
  • The key is to keep the temperature low on the pan to keep the seafood from overcooking and becoming tough.

Reviews

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This sounds delicious. I have anchovies in the fridge I need to do something with and I'd love to give this recipe a try!

I added some white wine to the sauce and some extra tomatoes to the mix and it was great!

I had a Fresh Octopus Stern and a can of Anchovies in the fridge and was craving pasta so I whipped this up in a jiffy. I added about a quarter cup of White Wine and some Red Pepper Flakes (love...

I love the versatility of this recipe. I like adding some red pepper flakes for a little spice too. Yum!

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