Amazing Frutti di Mare Pasta (Seafood Pasta)
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- Опубликовано: 20 июл 2024
- Today we are teaching you how to make one of my favorite dishes of all time, pasta ai Frutti di Mare or seafood pasta. Its is AMAZING!!!
You are going to love this show!
Let's cook!
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Ingredients:
1 pound Italian spaghetti (i use De Cecco brand)
3 cloves garlic, Sliced
1 love garlic, whole
1/2 tsp of crushed red peppers (pepperoncini)
1/2 cup diced onion (white or red)
1/4 cup diced celery
2 tablespoons olive oil
1 28oz can San Marzano tomatoes (DOP if available)
1/4 cup white wine
1 lb little neck clams
1 lb mussels
1 lb jumbo shrimp
1/4 cup chopped italian parsley
Juice from half a lemon
Directions:
We are going to barely cook the seafood separately while the tomato sauce simmers.
[For the tomato sauce]
Heat a large heavy bottom deep skillet over medium heat.
Add olive oil to the skillet. Add onions and celery saute, stirring until tender and fragrant, about 3 minutes.
Add garlic, and crushed red pepper, being careful not to allow the garlic to burn.
Add the crushed tomatoes and a pinch of salt.
Simmer for 12 minutes.
Put the pasta water to boil (1/2 tsp salt per 1 quart water)
[For the shellfish]
Ahead of time: Put the clams and mussels in a bowl of salted water (1 Tbsp salt for every 2 cups water) and let soak for 3-4 hours. This will purge the sand in them. Take them out without disturbing the sand at the bottom of the bowl. Put them in clean clod water for 30 min to 1 hour.
Add olive oil and the whole garlic clove to a pan, with a lid, big enough to hold the clams and mussels, and set the heat to high
Add clams, muscles and cover for 3-5 min or until the shells open up. Immediately put the in a tray using a slotted spoon. Discard any unopen shells.
Filter the remaining liquid into a bowl through a fine thieve lined by a paper towel (to filter any remaining sand)
Add the filtered liquid to the tomato sauce.
Add the pasta to boiling, salted, water
[For the shrimp]
In a frying pan, heat some olive oil.
Add the shrimp. Sprinkle a pinch of salt.
Cook gently for about 1 min each side and set them aside.
(Optional: If you peeled the shrimp yourself, reserve the shells and simmer them in 1 cup of water until it redices to half. Add the liquid to the tomato sauce along with the shellfish liquid.)
[For the pasta]
Prepare pasta according to package directions and cook it for 2-3 minutes less than recommended. You'll finish cooking it in the tomato sauce.
After the pasta is done, reserve 1 cup of pasta water.
Add pasta to tomato sauce, with 1/2 cup of the pasta water.
After the pasta has cooked for 2 minutes at hight heat in the tomato sauce (make sure it remains al dente) Add seafood, 1/2 the parsley and toss well.
Put on serving dish, sprinkle with the remaining parsley and drizzle with extra virgin olive oil and fresh lemon juice.
Enjoy warm.
Let us know in the comments below what you think and how it came out, after you cooked it.
NEW EPISODES EVERY WEDNESDAY!
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Be my neighbor! I always order this in Italian Restaurants. Thank you for showing me how and taking away the intimidation!
That is my intention! Try making it and let me know how it comes out! And then make sure you make it a second time, so it becomes your dish!
As a home Cook who loves all Seafood, I have to say you explained everything perfectly every step of the way! Well done Gus! 🥰
Thank you, Kim! I am so glad you liked it! Please keep watching!
hello from canada I have made this recipe many times I am going to try yours tonight
Paula
Great! Let me know how it comes out! Thanks!
I love to cook, Gus i have a tip for you, next time you make this, take real tomatoes, chop the tomatoes and fry them with the white wine untill they break it`s magic, they are way more acidic and just magical to this dish,
the difference is bigger than most people think! thanks for great recipe.
Thanks for the feedback!!!
You are simply the Best ! Videography, time , recipes , thoroughness, Sublime
I am so glad you like it! Please keep watching! Thanks!
We visit Italy quite often and this is my pasta of choice in Rome, Amalfi & Sorrento. You only order this to places closest to the coast. This is how I cooked mine and you definitely hit the spot 😘
I am so glad you liked it! Please keep watching! Thanks!
This is one of my favorite dishes that my grandma used to make.
Easy recipe and delicious.
❤️❤️❤️❤️❤️
I can’t wait to see yours!
hummm
I'm making this exact recipe tmrw after work! Wine and all 💙😅 it seems it was cooked PERFECTLY
Great! Let me know how it comes out!
Genuine technique sincerely delivered, combined with an authentic recipe. Delicious experience. Thanks.
I am so glad you liked it! Please keep watching! Thanks!
Looks delicious. I gotta try this dish.
You should! It's so goo!
Pretty amazing video and show. I loved it !!! The preparation is very good and you guys make sooo fun with your guests. A definite winner. From Bogotá, Colombia.
I am so glad you liked it! Please keep watching! Gracias!
Looks delicious! I got gout but so worth it lol. Nice video!
No pain, no gain! 😆
@@GusinTheKitchen hahah 😋😁
Amazing explanation thanks!
I am so glad you liked it! Please keep watching! Thanks!
Yum 🤪🤪💚🤍❤
👍
Bravo Chef!
I am so glad you liked it! Please keep watching! Thanks!
Awesome video Gus👍👍 thank you for sharing your recipe ❤🤍💚
I am so glad you liked it! Please keep watching! Thanks!
Yummm 🥰😋🤤
If you cook it, let me know how it comes out!
This looks so good! Making it tomorrow. Can you share with me the white wine you used in your recipe?
I believe I used a Pinot Grigio, but you can use any dry white you would drink.
Please let’s me know how it comes out when you make it!
I just don't understand how come you guys are not double the size!!! Looks amazing :)
😂 for one, we barely eat any sugar or maybe we are just lucky! 😉
Are the shrimp and clams/mussels cold by the time 13 min cooking pasta is up?
Cook them after you start the pasta and they will warm up when you toss them with the sauce. Hope that helps! Let me me know how it comes out! Thanks for watching!
GREAT
Thanks!
@@GusinTheKitchen yehh so cool
please let one plate for me, OK, thank's
I am so glad you liked it! Please keep watching! Thanks!
@@GusinTheKitchen with pleasure, you are welcome in my channel
Good video mr. 🙏🏻💪🏻🤌🏻
Thank you! Please subscribe and keep watching!
How many people eat from this recipe?
I would say 4-6.
Que sexyadd southwest twist usecilantro no parsley add besil fresh little red peppers instead ofyour pepe chino use white wine yes no water little twist of fresh key lime on youre celary leave them crunchy
Very creative! Thanks for watching!
Cooking with jewelry on is a no no Chef! Not sanitary.
I agree! That’s why I only cook at home!
You have no idea what you are doing lol
😂