Frutti Di Mare

A little over a year ago I went to visit my husband’s family in Boca Raton, Florida. On our last night, I had a mad craving for Italian food. I googled a local spot that was rated one of the best. It was a little place called Trattoria Romana and I will never forget this place as long as I live. Everything was delicious BUT, their Frutti di Mare was one of the best things I ever ate. No joke. I wanted to go back the very next night and the next and the next.

I went home and decided I am going to try my hardest to master this sorcery. I am not quite there yet, but I have this quick and easy recipe that will make your tastebuds dance.


2 tablespoon (tbsp) olive oil4 cloves garlic, minced 

1 tsp Red pepper flakes

1/2 cup dry white wine

10 ounces linguine (or angel air pasta) 

1 RAOS tomato sauce

12 black mussels (1 bag) 

8 shrimp, shelled and deveined

4 sea scallops, quartered

2 4oz lobster tails cut into small pieces

1/2 cup fresh basil 


Boil water in a large pot for pasta. Add 3 tbsp olive oil and 3 tbsp of salt for pasta in boiling water. Heat oil in a large sauté pan over medium low heat. Cook garlic until it sizzles. Don’t let it burn. Add red pepper flakes cook 1 minute. Add wine, turn heat to medium high let cook for 1-2 mins to let the alcohol burn out. Add the linguine to boiling water. Cook until al dente. Add tomato sauce turn heat to medium. Season with salt and pepper. Add all seafood besides mussels. Cook for about ~5 mins until the shrimp head and tail are just about touching each other. Then add mussels and close lid for about 3 minutes. When mussels have opened up Toss with linguine. DO NOT eat mussels that have not opened.  Add basil in to toss, divide among bowls and serve.

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