Linguine Frutti Di Mare

mixed seafood

🥗Healthier: shrimp and scallops

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a seafood flavor.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the cost of wine.

linguine

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Spaghetti is a more common and less expensive pasta option.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Pickles can provide a similar briny flavor at a lower cost.

Smash a whole head of garlic with a chef's knife to remove the skin and hard root end.

Debulk the parsley by making big dices and then chop it quickly.

Prepare a pot of boiling water for the pasta.

In a deep sauté pan, add 1/4 to 1/2 cup of extra virgin olive oil over medium heat.

Add diced garlic to the oil and stir to bring it up to temperature without burning.

Add about 1/4 teaspoon of red pepper flakes to the pan.

Turn up the heat and pour in 1/4 cup of white wine to deglaze the pan, cooking off the alcohol.

Add mussels and New Zealand cockles to the pan and cover to steam until they open up.

Add shrimp next, cooking them until they turn opaque and pink.

Stir in calamari and mix well.

Once the pasta is cooked to the shortest time on the box, transfer it to the sauté pan using tongs.

Add about 1/4 cup of pasta water to the pan to help emulsify the sauce.

Quickly plate the dish, adding parmesan reggiano and Italian parsley on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens