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Known as Bucatini ai Frutti di Mare in Italy, this seafood pasta is worth a little extra work in the kitchen. With lobster, clams, shrimp, squid, and loads of fresh herbs, this rich and tangy pasta dish is a seafood lover's dream.
Yield: 6 to 8 servings
1 | package | (1 pound) DeLallo Bucatini | |
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1 | (2 pound) live lobster | ||
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1 | cup | DeLallo Extra Virgin Olive Oil | |
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1 | tablespoon | crushed red pepper flakes | |
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3 | teaspoons | DeLallo Fine Chopped Garlic in Water | |
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3 | carrots, sliced | ||
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1 | bulb | fennel, sliced | |
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1 | leek, white part only, sliced | ||
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1 | medium yellow onion, sliced | ||
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1 | cup | dry white wine | |
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1 | tablespoon | saffron threads (optional) | |
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1 | teaspoon | chopped tarragon | |
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1 1/2 | pounds | littleneck clams | |
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12 | raw jumbo shrimp, leeled and deveined, tails left on | ||
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8 | whole squid, cleaned and sliced, plus tentacles | ||
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1 | can | (28 ounce) DeLallo Imported San Marzano Tomatoes, crushed by hand | |
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Kosher salt, to taste | |||
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Zest of 1 lemon | |||
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Roughly chopped parsley, for garnish | |||
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Cook pasta according to package directions.
Cook lobster in boiling water until tender, about 12-15 minutes. Chill lobster, then remove and chop the meat.
Heat 1/2 cup oil in large saucepan over medium-high heat. Add crushed red pepper flakes, half the garlic, carrots, fennel, leek, and onion. Cook until soft, about 8-10 minutes.
Add half the wine to the pan and cook until evaporated, about 2-3 minutes. Add saffron (optional), tarragon, and 1 1/2 cups of water. Simmer for 10 minutes.
Add remaining garlic and wine, along with the clams, shrimp, squid, and tomatoes.
Cook covered until the clam shells open, about 5-7 minutes. Add the lobster and pasta, salt, and zest; cook for 5 minutes. Garnish with parsley and serve.
Please note that some ingredients and brands may not be available in every store.
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