Italian Frutti Di Mare Recipe On Linguini
This is the Bald Chefs recipe for seafood in a marinara sauce served on Linguini pasta. For more great Italian recipes is a great Italian seafood dish better known as Frutti Di Mare, This dish features Shrimp, Calamari, Clams,Mussels, and lobster in a spicy Italian marinara sauce. This Frutti Di Mare is served on fresh egg Linguini. The Bald Chef will show you how to cook this Italian seafood recipe dish step by step.This is probably my favorite Italian seafood recipe served on pasta, give this a try and I'm sure you will never go wrong.
ITALIAN LINGUINE WITH CLAMS | FEELING ON THE ITALIAN COAST | Buon Appetito!
Hi everyone,
hope you are all well,
Jenny and I love food and love travelling, We really miss the freedom to go on Holiday. As we are living in these tough times, with the pandemic and all the travel restrictions, we try to recreate the feeling of being on holiday.
With this recipe I think we nailed it!
We love the sea and with this pasta dish we felt like being at the restaurant by the beautiful Italian coast.
This recipe is a classic of all those places by the sea with sandy beaches.
Just very few ingredients to make your taste buds go crazy.
Trust me guys you are going to love this dish and make it a regular on your weekly menu.
Enjoy and buon appetito!
INGREDIENTS FOR 2:
200 GR Linguine or Spaghetti Pasta
700 GR Clams
Extra Virgin Olive Oil
Cracked pepper
Fresh Parsley
Garlic cloves
Salt
Our local fishmonger:
Phil Bowditch Fish & Meat
Wilton Farm Marlow Rd, Little Marlow, Marlow
Postcode: SL7 3RR
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Italian Grandma Makes Linguine with Clams
LINGUINE with CLAMS:
50 Little Neck Clams (or your favorite type of clams)
Olive Oil (about 4-5 tablespoons)
½ cup onion, minced
4-5 garlic cloves, sliced
1 teaspoon of hot red pepper flakes (or as desired)
1 cup white wine
½ cup chopped parsley
1 pound Linguine pasta
Salt & black pepper
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
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Giada De Laurentiis' Linguine with Shrimp and Lemon Oil | Everyday Italian | Food Network
Giada adds lemon zest and arugula to this elegant pasta dish with frozen shrimp!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Linguine with Shrimp and Lemon Oil
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 to 6 servings
Ingredients
For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested
For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
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Giada De Laurentiis' Linguine with Shrimp and Lemon Oil | Everyday Italian | Food Network