Posted by: dinainsuburbia | December 26, 2008

Christmas Eve Fruitti di Mare

I survived!  My Christmas Eve fish dinner for 11 was pretty damn good- but the preparation, well yowzer- it was rough.  I am actually sick (we all are- Maddie included) with a vicious cough.  One Christmas present I didn’t want or ask for.  Oh well!

My last blog I wrote about how I had no idea what my main course was going to be Christmas Eve.  I ended up making a Fruitti Di Mare- loosely based on a Rachael Ray recipe.  The sauce was delicious and I think it would be a fast recipe to pull off on a week night.  The recipe below is for 11 (although I would say it would EASILY serve 15 with side dishes)… oh, speaking of side dishes- can you believe I forgot to put out the vegetables?  I made string beans and escarole and I didn’t put them out.  Nice.

Here’s Rachael’s recipe  – my sauce was more red and thicker.

INGREDIENTS:

  • 3 pounds good spaghetti (like DeCecco)
  • 6-7 tablespoons of good Olive Oil (about 7 turns of the pan)
  • 5 shallots chopped finely
  • 8 cloves of garlic crushed
  • 1 1/2 teaspoons crushed red pepper (or to taste)
  • 1 1/2 cups of white wine
  • 2 28 ounce cans of crushed tomatoes
  • 2 28 ounce cans whole San Marzano tomatoes broken up in a bowl by hand- the tomatoes are expensive but SO worth it!
  • 12-15 3.5 to 4 ounce lobster tails
  • 2 pounds of scallops
  • 2 dozen mussels (or more- depending on how many fit in your pot)
  • 1/2 cup of fresh chopped italian parsley (flat leafed)
  • 3/4 cup of fresh basil cut into thin strips or torn
  • crusty bread

DIRECTIONS

Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook pasta to al dente.

Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 5 minutes. Raise the heat a bit. Add crushed tomatoes and hand-crushed whole tomatoes and bring sauce to a bubble. Season sauce with salt and pepper, reduce heat and allow to simmer for about 20-25 minutes.  Add lobsters to pot and cook 5 minutes, then add scallops and mussels.  Cover pot and  steam until shells open on mussels scallops are cooked through, and lobster tails are pink and curled, about 5 minutes. Remove any unopened shells. 

Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.

Any shellfish would work here- shrimp, clams, pieces of monk fish… Whatever is fresh and available at the seafood counter.

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