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Linguine Frutti di Mare

On 27 Oct 2006 at 14:17, Sandra wrote:

> Do you have any info on Linguine Frutti Di Mare, or shrimp, mussels,
> clams and calamari?  I really appreciate the help.

Hello Sandra,

See below for the Buca di Beppo recipe and two other versions.


Buca Di Beppo's Linguine Frutti Di Mare 

Ingredients :

16 oz marinara sauce 
16 oz clam sauce 
20 oz mussels 
8 oz squid cleaned 
3 oz chopped garlic 
2 oz olive oil 
2 1/2 lb hot cooked linguini 
    Lemon wedges for garnish 

 Method : 
Heat olive oil in a large saute pan. Add chopped garlic and saute until garlic 
starts to brown. 
Add squid and mussels and saute for 2 minutes. Add clam sauce and marinara. 
Saute until mussels open.
Remove mussels and set aside. Reduce the sauce by half. Toss cooked pasta in 
with the sauce and mound onto a large plate. Place mussels around the outside o
f the pasta. 
Garnish with lemon wedges and serve to impressed guests.
This recipe yields 4 to 6 servings.
Linguine Frutti di Mare

from Chianti Ristorante in the Carmel Crossroads, Carmel, California 

5 oz. olive oil Pinch ea. salt & red pepper flakes 
4 cloves garlic, chopped 1 1/4 pound large prawns 
1 1/2 lbs. fresh assorted shellfish and seafood
8 oz. Roma tomatoes, diced 
2 lbs. linguine, cooked al dente 10 oz. arugula, minced 

Brown cloves of garlic in olive oil.  Add shellfish, seafood, diced tomatoes,
 minced arugula and sautee.   Add dash white wine and red pepper flakes, reduce 
 and add cooked pasta. Toss pasta with sauce and cook one minute. 
 Serve immediately. 
Linguine Frutti Di Mare - Nikko’s Taverna

7 oz whole wheat pasta 
1 oz butter 
1 tsp minced garlic 
1 oz chopped onion 
4 oz tomato sauce mixed with Italian herbs 
2 jumbo shrimps 
2 jumbo scallops 
2 oz calamari 
7 mussels 
5 baby clams 
Salt & pepper to taste 
White wine 
Cook the pasta in a pot with boiling water for about 8 to 10 minutes until 
it cooks al dente. While the pasta is cooking, prepare the sauce. 

Add the butter to a pre-heated pan and as it starts to melt add the onions 
and the garlic. Sprinkle with salt & pepper to taste. Add the shrimps, the 
scallops, the calamari, the mussels and the baby clams. Mix well and sauté 
everything for about 2 to 3 minutes. Add the tomato sauce and mix well. 
The pasta should be cooked by then, so remove it from the pot, drain it quickly 
and without letting it cool down, add onto the sauce. Mix everything well 
and let it cook and simmer for another 2 minutes. 

Serve and enjoy with a glass of white wine! 

Magic Pan Cheese Fritters

Magic Pan Cheese Fritters

1/2 cup milk
1 oz. blue cheese, crumbled
1 1/4 all purpose flour
1 T. baking powder
3/4 t. salt
dash cayenne
3 med. eggs
6 oz. of grated cheddar cheese
vegetable oil
grated parmesan cheese

In small saucepan heat the milk and bleu cheese over medium heat
until the cheese melts.  Mix together the flour, baking powder,
salt and cayenne in a mixing bowl.  Add the milk and bleu cheese
and mix thoroughly.  Add eggs one at a time and mix until blended.
Add cheddar cheese and blend for a couple of minutes.  Drop the
mixture into fritter shapes into hot oil until light brown.
Sprinkle with parmesan cheese.

Dipping Sauce

1 cup salad dressing (Miracle Whip or Mayo)
1/4 cup prepared mustard
1/4 cup sugar dash of lemon juice

Mix all ingredients.

Magic Pan Cookbook?

On 27 Oct 2006 at 19:00, Gloria wrote:

> Dear Sir,
> Could you find me a copy of "The Magic Pan" cookbook.
> Thank you.
> Gloria

Hello Gloria,

The book is:

"The Crepe Cookbook: All About the Magic World of Crepes. (The Magic Pan Restaurant", by Paulette Fono (the founder of Magic Pans) and Maria Stacho, Magic Pan Restaurant. 1969, First Edition
98 Pages
5.25" x 6.25"
From the Doubleday Little Cookbook Shelf Series

However, I cannot locate a copy anywhere at all.


Luby's Vanilla Custard Pie

This recipe was taken from the Luby's Cookbook.  I think it may be what 
Robin requested on July 21st.

Buttermilk Chess Pie from Lubys

1 2/3 c. sugar
2/3 c. butter or margarine, melted
1/3 c. flour
4 extra-large eggs
1 1/3 c. buttermilk
1/2 t. vanilla
Dash of salt
1 unbaked 9-inch pie shell

Heat oven to 375°.
In large bowl, combine sugar, butter, and flour.  Mix well.  Add eggs, one at 
a time, mixing well after each addition.  Add buttermilk, vanilla, and salt. 
Mix just until blended.  Do not overmix.   Pour into pie shell.
Bake 45to 50 minutes or until wooden pick inserted in center come out almost 
clean.  Do not overbake.
One 9-inch pie

Some French Recipes

French Food at

French Cuisine

Joie de Vivre Recettes

All Recipes



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