What do I fix with Frutti di Mare?!


Question: Ciao Breezer.
"Frutti di Mare" = "Fruit of the Sea"... or Seafood in general.
What material are you working with? Scampi & squid?
Octopus? Clams?

If you are going to make a pasta then stay away from angel hair pasta. None of the flavor of your sauce will "stay" with angel hair. I suggest you use a fettuccine noodle or even a nice wide noodle (as long as it's not made with eggs. Egg noodles are better with red meat sauces).

What ever you do you'll need to make a sofrito: white or yellow onion - minced, some salted (and rinsed & minced) capers, garlic, hot pepper (always optional), olive oil.
Heat the olive oil, do the onion, capers (a minced teaspoon is fine) & hot pepper. When ready add the garlic... and keep an eye on it all at this point cause you don't want the garlic to burn.
NOW - you decide if you want red or white sauce. If it's to stay white then hit it with a small glass of white wine, let the pan come back to life and add your sea food. Stir, and cook for as short a time as you can. If you over cook the sea food it will either fall apart or become rubbery (the shrimp for example). Dress the pasta ASAP.
If you are doing a tomato based sauce then put in your chopped (Roma) tomato, add a small glass of red wine and let come back to a bubble and then add your sea foods.

Let me know what your ingredients are exactly and I'll give you more detail.


Answers: Ciao Breezer.
"Frutti di Mare" = "Fruit of the Sea"... or Seafood in general.
What material are you working with? Scampi & squid?
Octopus? Clams?

If you are going to make a pasta then stay away from angel hair pasta. None of the flavor of your sauce will "stay" with angel hair. I suggest you use a fettuccine noodle or even a nice wide noodle (as long as it's not made with eggs. Egg noodles are better with red meat sauces).

What ever you do you'll need to make a sofrito: white or yellow onion - minced, some salted (and rinsed & minced) capers, garlic, hot pepper (always optional), olive oil.
Heat the olive oil, do the onion, capers (a minced teaspoon is fine) & hot pepper. When ready add the garlic... and keep an eye on it all at this point cause you don't want the garlic to burn.
NOW - you decide if you want red or white sauce. If it's to stay white then hit it with a small glass of white wine, let the pan come back to life and add your sea food. Stir, and cook for as short a time as you can. If you over cook the sea food it will either fall apart or become rubbery (the shrimp for example). Dress the pasta ASAP.
If you are doing a tomato based sauce then put in your chopped (Roma) tomato, add a small glass of red wine and let come back to a bubble and then add your sea foods.

Let me know what your ingredients are exactly and I'll give you more detail.

spaghetti...?!?!

try this one..

Frutti di Mare

1/2 pound angel hair pasta
Salt, for pasta water
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 shallots, chopped
4 cloves garlic, crushed or finely chopped
1/2 teaspoon crushed red pepper flakes -- eyeball it
1/2 cup dry white wine, eyeball it
1 (15-ounce) can crushed tomatoes
Salt and black pepper
1 pound small fresh clams, ask for them scrubbed
1 pound mussels, scrubbed
10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
1/4 cup chopped flat-leaf parsley, a couple of handfuls
20 fresh basil leaves, cut into thin strips or torn
Crusty bread, warmed

Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.

Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

http://www.foodnetwork.com/food/recipes/...
(*-*)

This salad only need crusty rolls and perhaps a relish tray to compliment it.

Bread, Wine, and if you really want sides a simple green salad and a platter of olives or almonds (or both)





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