Frutti Di Mare (Italian Seafood Soup)

Frutti Di Mare

1 pound of dry fettuccine

2 Tbs Extra Virgin Olive Oil
4 cloves of garlic – minced
1/2 of a yellow onion – finely diced
16 oz plain tomato sauce (no additional herbs/flavors)
4 roma tomatoes – skins removed and diced (or a 12 oz can of plain diced tomatoes)
2 cups liquid (either white wine, or seafood stock + juice from one lemon)
1 lb assorted peeled seafood (shrimp, scallops, calamari circles all work)
1 lb bivalve shellfish (mussels or clams)
Salt to taste
1/4 cup of chopped flatleaf/italian parsley

Place at least one gallon of water in a large stockpot and preheat to a boil.

While water is preheating, saute onion and garlic in olive oil in a large frypan or saute pan until transluscent, and garlic JUST begins to brown.

Add tomato sauce, roma tomatoes, and liquid. Simmer for 5-10 minutes.

Add fettuccine to the boiling water and cook until al dente. Drain

Add seafood and shellfish and cook until seafood is cooked through, and bivalves have all opened. Discard any unopened shells. Salt accordingly

Separate fettuccine into 4 bowls, top with seafood mixture.

Garnish with parsley.

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