Frutti de Mar

Watch Chef Jill make this seafood favorite. Then, follow along using the recipe below.

Ingredients:

¼ yellow onion, small dice

2 cloves garlic, either minced or sliced

¼ lb shrimp, peeled, deveined, and tail removed

¼ lb Calamari rings and tentacles

¼ lb Patagonia scallops, adductor muscle removed

Dry white wine (something that you would drink)

¼ lb mussels, debearded

¼ lb clams

Tomato Basil Soup for Good

Spaghetti or angel hair noodles, boiled to al dente or just a little underdone

 Directions:

1. Sweat the onions and garlic over medium low heat until onions become translucent.
2. Raise heat to high heat and add shrimp, calamari, and scallops.
3. Sauté for approx. 2 minutes being mindful not to overcook the shrimp and calamari.
4. Add a generous splash of white wine to deglaze the pan and provide some residual liquid. Lower the heat to medium and add the mussels and clams; cover with a lid.
5. Allow mussels and clams time to open up (2-3 minutes).
6. Add half a jar (8oz) Tomato Basil Soup for Good and leave lid off and bring to a simmer.
7. Toss in cooked pasta and finish cooking off.
8. Serve in a large bowl and garnish with fresh minced parsley and basil and grated cheese (Parmesan, Asiago, or Pecorino Romano).