Frutti di Mare and Linguine

Name: Frutti di Mare and Linguine
Yield: 4 big portions
Ingredients: Olives; Capers; 1 pound linguine for the penne pasta; 1 28-ounce can crushed tomatoes for the combination of diced and crushed tomatoes; Cut shrimp back to 1/2 pound and use smaller shrimp, 36 per pound (18 pieces total); 6 ounces lump crab meat, drained; Zest and juice of 1 lemon; 1 pound mussels, scrubbed; 3 tablespoons chopped fresh chives; 1 cup fresh basil leaves, about 20, shredded or torn

December 9, 2011

Recipe information

Yield
4 big portions

Ingredients

Omit

Olives

Capers

Swap

1 pound linguine for the penne pasta

1 28-ounce can crushed tomatoes for the combination of diced and crushed tomatoes

Reduce

Cut shrimp back to 1/2 pound and use smaller shrimp, 36 per pound (18 pieces total)

Add

6 ounces lump crab meat, drained

Zest and juice of 1 lemon

1 pound mussels, scrubbed

3 tablespoons chopped fresh chives

1 cup fresh basil leaves, about 20, shredded or torn

Preparation

Prepare the pasta and sauce as directed in the master recipe, #126, omitting the capers and olives and using 1 large can of crushed tomatoes rather than a mix of crushed and diced. Toss the shrimp with the crab meat and the lemon zest and juice. Season with salt, then add the whole mixture to the sauce in an even layer. Arrange the mussels in the pan. Cover the pot and cook for 5 to 6 minutes, or until the shrimp are pink and firm and the mussels are open. Discard any unopened mussels. Toss the sauce, adding the parsley and chives. Drain the linguine well, then add the hot pasta to the skillet and toss with the seafood to combine. Adjust the seasoning. Turn off the heat and let sit for a minute or two for the pasta to soak up a little sauce. Pile the pasta onto plates and garnish with shredded or torn fresh basil, then serve.

Rachael Ray 365: No Repeats

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