Dan Oliver's Pasta Frutti Di Mare

Submitted by:
As wonderful as Il Fornaio restaurant in Las Vegas.

Preparation time: 30
Cooking time:

Difficulty: Easy - for beginners
Serves: 6


1 lb dried, imported pasta
1/4 C good olive oil
1/4 C butter
2 smashed garlic cloves
1 lb uncooked, deveined medium shrimp
12 sea scallops
1/4 C each, diced sweet onion & sweet red pepper
2 C plum tomatoes, chopped & seeded/drained
1 C stock (chicken or seafood)
2/3 C good white wine
8 oz small button mushrooms, left whole
1 t basil
1 T parsley
1/4 C cream
1 t each salt & pepper, more or less to taste
1/2 C grated Parmigiano Reggiano or Locatelli Romano cheese


In a large saucepan, saute garlic for 3 minutes on low in oil & butter; do not brown. Discard garlic. Saute shrimp & scallops in small batches until just browned/opaque, being careful not to overcook; remove & set aside. Saute onion & pepper until soft; then add the mushrooms to the pan and saute 1-2 minutes more. Add all remaining ingredients (except cheese & seafood) & simmer for 8 minutes. Meanwhile, cook the pasta according to package directions, until al dente. Add the sautéed seafood to the sauce, and add cooked pasta. Toss together in the pan. Add cheese and GO FOR IT!


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.