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).
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