Monaco Frutti di Mare is seafood linguini that bears strong evidence of the heavy French and Italian influences on the cuisine of Monaco. You can use pretty much any seafood you like, but this particular combination makes for an outstanding Monaco Frutti di Mare.
Monaco Frutti di Mare Recipe-
- 1 lb. linguine pasta
- 1 lb. mussels, cleaned and de-bearded
- 1 lb. shrimp, peeled and deveined, tails left on
- 1/2 lb. sea scallops
- 1 lb. clams
- 1) 14.5 oz. can whole tomatoes, with the juices
- 8 large cloves garlic, peeled and minced
- 1 tbsp. finely chopped fresh cilantro, plus extra for garnish
- 1 tbsp. finely chopped fresh basil
- 3/4 cup (or a little more) good quality, dry white wine (suggest a Chardonnay)
- 3 tbsp. butter
- 2 tbsp. scallion infused olive oil
- salt and black pepper, to taste
- Fill a large cooking pot with lightly-salted water and bring to a vigorous boil.
- Add in the linguini pasta and cook until al dente.
- Drain the pasta, but reserve 1 cup of the pasta water. Set aside.
- In a deep skillet over medium flame, heat one tbsp. each of scallion infused olive oil and butter.
- Sautë 4 of the minced garlic cloves, stirring, for about one minute.
- Turn the burner up to medium-high, then add in the wine, parsley, mussels and clams.
- Cover the skillet and let the dish steam until the shells open. Jostle the skillet gingerly now and then. If the liquid reduces too quickly, add more wine as needed.
- Using another skillet, again over medium flame, heat 1 tbsp. each of olive oil and butter.
- Add in 3 of minced garlic cloves, scallops and shrimp. Cook until the shrimp turns bright pink, then transfer shrimp and scallops to a clean serving bowl.
- Discard all but one tbsp. of the cooking liquid, and return it to the skillet to reheat.
- Add in the tomatoes with their juices, crush with a large cooking spoon and season with salt and black pepper to taste.
- Add in the last tbsp. of minced garlic and the chopped basil, and cook, stirring now and then, over medium heat.
- Add in the reserved pasta water and the remaining butter and cook, stirring, until the sauce reaches your desired consistency – usually about five minutes will do it.
- Combine the cooked linguini and the sauce in an attractive, large serving bowl. Add in all of the seafood and gently toss together all the ingredients.
- Garnish your Monaco Frutti di Mare with fresh-chopped cilantro and serve.
Note: This recipe is just one of many, taken from our Smallest Countries Worldwide Cuisines pages!