Spaghetti ai Frutti de Mare – Seafood Spaghetti

Spaghetti ai Frutti de Mare – Seafood Spaghetti

 

In recent years we’ve been constant visitors to Italy.  We’ve always loved the country and have been vacationing there at least once a year, but since my daughter and her family have taken up residence in Vicenza, a small town in Northern Italy, we’ve been going more often.  And when we do go we spend lots of time sampling the local cuisine in and around town, it’s a different experience when you dine where the locals dine and by pass the touristy restaurants that serve substandard fare at very high prices.

One of our favorite local restaurants in town is called Regina’s.  Its a tiny place with seating for less than 20 people.  But the service if friendly and the food delicious!  My favorite dish is Spaghetti ai Frutti de Mare or Seafood Spaghetti.  I know when you think spaghetti you think red sauce and meatballs.  That’s good too, but if you’re hungry for Seafood or just want something a bit more sophisticated then this dish is just what you need.

Spaghetti ai Frutti de Mare is a pasta dish made with all types of seafood including clams, squid, shrimp, and muscles.  It can have a tomato based sauce like Arrabiata or a white sauce like a pesto or Alfredo.

I personally love a lighter sauce made with white wine, lemon juice, and butter.  That’s the recipe I’ll share today.  I normally make it with shrimp, clams, mussels, and lobster if I can find some.  You can use whatever seafood you prefer.  It’s good with pretty much any type of seafood.

Here’s the recipe!

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Ingredients:

1 Lb. Clams

1 Lb. Mussels

1 Lb. Shrimp – peeled and deveined but leave tail on

2-3 Small Lobster Tails – cut into 1 1/5″ pieces with shell on

1 Tbs. Olive Oil

1/4 Cup Butter

2-3 Cloves Garlic thinly sliced

1 Tsp. Italian Seasoning

Salt and Pepper to taste

1 Cup White Wine

2 Cups Chicken Broth

1/2 Cup Freshly Squeezed Lemon Juice

1/4 Cup Sundried Tomatoes

1 Lb. Cooked Spaghetti

Shredded Parmesan Cheese

Directions:

In a large pan melt butter in olive oil.

Saute garlic in butter mixture until it starts to cook, be careful not to burn.

Add seasoning, salt, and pepper.  Mix well.

Add wine and chicken stock.

Add clams and mussels.  Cook until shells open.

Add lobster pieces and cook until shell starts to turn red and meat starts to turn white.

Add shrimp.  Cook until shrimp turns pink and lobster is fully cooked.

Lower heat and stir in lemon juice and sundried tomatoes.

Remove from heat and serve over cooked pasta.  Garnish with shredded cheese.


Spaghetti ai Frutti de Mare - Seafood Spaghetti
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Spaghetti ai Frutti de Mare - Seafood Spaghetti
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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

 Fettuccine AlfredoFettuccine Alfredo was invented by Alfredo Di Lelio 1908.   It was  served in his mother’s restaurant in Rome.  It’s fame really spread when Di Lelio opened his own restaurant in central Rome simply called “Alfredo” in 1914.

His original recipe was very simple, pasta tossed in butter and Parmesan cheese.  Today if you go to most Roman trattorias or restoranti and ask for Fettuccine Alfredo they will probably have no idea what you’re talking about.  The name is mostly used in other countries, mainly in the United States.  In Italy it’s simply called “fettuccine al burro”.

There are many versions of this creamy white sauce, you’re almost sure to find it on the menu of many of the Italian style chain restaurants including The Old Spaghetti Factory, Olive Garden, and Macaroni Grill.   They make it with shrimp, chicken, and plain with just pasta.

This version is really my son’s recipe.  It’s very rich and creamy.  We use it as a sauce for Chicken and Shrimp Fettuccine Alfredo and even use it as a pizza sauce.  My daughter Jaime loves the sauce over steamed rice.

This recipe is pretty simple but you have to keep stirring it so that the sauce comes out smooth and creamy.  Left over sauce keeps well for a week or more in the fridge.  Just warm it up and pour over pasta or meats.

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Ingredients:

Sauce:

3 Cups Heavy Whipping Cream

1 lb. Freshly grated Parmesan Cheese

1 Cup Butter

1/2 – 3/4 Cup Sun dried tomatoes, chopped

 

Chicken:

1 1/2 lb. Chicken Tenderloins, cut in cubes

1/2 Cup Italian Dressing

1 Package Frozen Broccoli Flowerettes

8 oz. Mushrooms, sliced

2 Tbls. Olive Oil

1 Tbls. Minced Garlic

Your favorite pasta or homemade pasta.  Click here to see my review on the Philips Pasta Maker.

 

Directions:

Fettuccine AlfredoPlace chicken cubes and Italian dressing in a ziplock bag and marinate in the fridge for at least 3 hours.

Then shortly before cooking the chicken make the sauce.[spacer height=”20px” id=”2″]

Melt butter in saucepan over medium heat.

Add heavy whipping cream and allow it to heat up, do not let it boil.

Stir in grated cheese.  Keep stirring until all the cheese melts and the sauce is smooth.  If the sauce isn’t thick enough add more cheese until you get your desired consistency.

Stir in sun dried tomatoes and turn off heat.  Keep sauce warm until ready to serve.

Cook your favorite pasta as directed.

Heat Olive in a frying pan add garlic and saute until it starts to turn brown, then take chicken out of ziplock bag and add to the pan.  Discard marinade.

HNM&K5@NT%Saute chicken until it turns brown on the outside.

Add sliced mushrooms and saute until mushrooms turn golden brown.

Add broccoli and cook until tender.  Remove from heat and serve.

To Serve:

Place pasta in serving dish, top with chicken and sauce.  Serve hot with freshly baked garlic bread or homemade Garlic Knots.


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HNM&K5@NT%
Chicken Fettuccine Alfredo
Print Recipe
Rich creamy white sauce you can use for pasta or pizza.
Servings Prep Time
6 Servings 30 Minutes
Cook Time Passive Time
30 Minutes 3 Hours
Servings Prep Time
6 Servings 30 Minutes
Cook Time Passive Time
30 Minutes 3 Hours
HNM&K5@NT%
Chicken Fettuccine Alfredo
Print Recipe
Rich creamy white sauce you can use for pasta or pizza.
Servings Prep Time
6 Servings 30 Minutes
Cook Time Passive Time
30 Minutes 3 Hours
Servings Prep Time
6 Servings 30 Minutes
Cook Time Passive Time
30 Minutes 3 Hours
Ingredients
Sauce
Chicken
Servings: Servings
Instructions
  1. Place chicken cubes and Italian dressing in a ziplock bag and marinate in the fridge for at least 3 hours.
    Fettuccine Alfredo
  2. Then shortly before cooking the chicken make the sauce. Melt butter in saucepan over medium heat.
  3. Add heavy whipping cream and allow it to heat up, do not let it boil.
  4. Stir in grated cheese. Keep stirring until all the cheese melts and the sauce is smooth. If the sauce isn't thick enough add more cheese until you get your desired consistency.
  5. Stir in sun dried tomatoes and turn off heat. Keep sauce warm until ready to serve.
  6. Cook your favorite pasta as directed.
  7. Heat Olive in a frying pan add garlic and saute until it starts to turn brown, then take chicken out of ziplock bag and add to the pan. Discard marinade.
  8. Saute chicken until it turns brown on the outside.
  9. Add sliced mushrooms and saute until mushrooms turn golden brown.
  10. Add broccoli and cook until tender. Remove from heat and serve.
    HNM&K5@NT%
  11. Place pasta in serving dish, top with chicken and sauce. Serve hot with freshly baked garlic bread or homemade Garlic Knots.
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