Pasta Ribbons, Mussels, Clams, Shrimp, Scallops and Tomato Sauce
This week's recipe for Linguine Mare Chiaro, (Pasta Ribbons, Mussels, Clams, Shrimp, Scallops and Tomato Sauce) was ‘stolen with permission’ from Marc Schoenfield, Executive Chef at Il Fornaio Cucina Italiana in San Francisco.
The Il Fornaio restaurant group has spread from coast to coast in the US with 21 full service restaurants originating from the initial bakery opened in Milan, Italy in 1975, in an effort to save the disappearing tradition of the neighborhood bakery. Il Fornaio has achieved the difficult combination of becoming a restaurant "chain" whilst maintaining its authentic Italian roots.
About the chef: executive Chef Marc Schoenfield brings the extensive knowledge and hands-on experience he gained while traveling and researching Italy's culinary roots to the menu at Il Fornaio and runs his kitchen based on the company's concept to deliver truly authentic Italian cuisine. A native of New York, but a resident of San Francisco for many years, Chef Marc has developed menus and restaurant concepts at several other successful San Francisco restaurants and from coast to coast. He brings inventiveness to Il Fornaio and focuses on simple, fresh ingredients and traditional, Italian cooking methods.
Il Fornaio Cucina Italiana
1265 Battery Street (located in Levi's Plaza)
415 986 0100
Linguine Mare Chiaro is served at Il Fornaio for $21.99.
This recipe makes 6 restaurant servings.
Linguine Mare Chiaro Ingredients:
1/2 Cup plus 1/3 cup olive oil
4 Garlic cloves, smashed
18 Small, fresh clams, well rinsed
18 Mussels, well rinsed and de-bearded
3 Cups canned whole tomatoes, cut lengthwise into strips
6 Fresh medium basil leaves, torn into small pieces
18 Large shrimp, peeled and deveined
18 Large scallops
1/4 Cup chopped fresh Italian parsley
6 Teaspoons sea salt
1/4 Teaspoon freshly ground pepper
1 Cup dry white wine
1 Pound dry linguine
2 Tablespoons extra virgin olive oil
Steal This Recipe® Step by Step Instructions:
Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat.
Add 3 of the garlic cloves and cook 2-3 minutes.
Add the clams and mussels in their shells. Cover and cook until the shells open, 2-3 minutes. Transfer to a bowl.
Strain the cooking liquid and reserve in a separate bowl.
Wipe out the pan and return to the stove.
Add 1/3 cup of the olive oil and heat over high heat.
Add the remaining garlic clove. Cook 1 minute.
Add the tomatoes and basil and cook 3-5 minutes.
Add the reserved liquid from the clams and mussels. Bring the mixture to a boil.
Reduce the heat and simmer for 25 minutes.
Meanwhile, heat the remaining 1/4 cup of olive oil in a large sauté pan over medium-high heat.
Add the shrimp, scallops, half of the parsley, 1 teaspoon of the salt and the pepper. Cook 1-2 minutes.
Add the wine and cook 1 minute. Remove the shrimp and scallops.
Cook the remaining liquid until the wine is reduced by half; about 2 minutes.
Bring 5 quarts of water and the remaining 5 teaspoons of salt to a boil in a large stockpot over high heat.
Add the pasta and cook until tender. Transfer to a colander to drain.
Add the clams, mussels, shrimp and scallops to the tomato sauce, reserving about 6 of each for a garnish.
Add the pasta to the tomato sauce and toss to coat well. Transfer to a platter and arrange the reserved seafood around the edges of the pasta.
Drizzle with the extra-virgin olive oil and sprinkle with the remaining parsley.