Linguine Frutti di Mare

We love Bucca’s Linguine Frutti di Marre so much that we decided to make this Bucca-inspired Linguine Frutti di Mare at home. It’s so good and flavorful.

My first Italian meal when I first set foot on Minnesota was linguine frutti di mare or known as seafood pasta at Buca di Beppo and I can tell you it has been my all-time favorite ever since. Every time we go to Buca, that’s pretty much what we order 90% of the time. We are seafood enthusiasts and linguine frutti di mare is just so perfect for us. Even now almost 5 years later, with two kids, all of us love this dish…so much.. that I decided I wanted to try making my own. It took me several round to get the sauce to the consistency and taste like the one we had at Buca, and at this last trial, my husband said “I think you’ve nailed it” And I think I got it, about 90% probably ? It sure tasted good.

The linguine frutti di mare at Buca is served with mussels, clams, calamari, and shrimp. I didn’t do calamari, but I got a hold of delicious lobster meat and decided to do lobster and shrimp instead. It was very tasty too. Getting the sauce right is the key of course and I’m excited now that we can have linguine frutti di mare whenever we want at home 😉
This dish will definitely impressed if they enjoy eating seafood. It doesn’t take too much time (well…peeling the garlic wasn’t my favorite part, but it’s not horrible either) and the result is delicious!!!!

Linguine Frutti di Mare (Bucca Di Beppo-inspired)

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings 4 servings

4.4 from 7 reviews

REVIEW & RATE PRINT

Ingredients

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Clam sauce:

• ▢ 12 oz fresh Roma tomatoes quartered
• ▢ 2 bulbs garlic peeled and smashed
• ▢ 1 small onion peeled and diced
• ▢ 3 Tbsp olive oil
• ▢ 2 ½ Tbsp tomato paste
• ▢ 6.5 oz minced clam with its juice
• ▢ 1 Tbsp sugar adjust to your taste
• ▢ Salt to taste

Other ingredients:

• ▢ 1 lb linguine
• ▢ 12 oz cooked lobster meat
• ▢ 1 lb large shrimp peeled and deveined

Optional:

• ▢ Some crusty Baguette or bread to dip the sauce

Instructions

 

Cook the pasta:

• Cook the linguine as directed on package. Reserve about 1 cup of the cooking water and drain off the rest

Prepare the sauce:

• Preheat a large skillet and add 3 Tbsp of olive oil and saute the smashed garlic and onion until the onions are soft and caramelized a bit, about 3 minutes or so, until they smell really good.
• Transfer the sauteed onions and garlic into a food processor or blender and blend into a puree.
• To the same skillet, add the shrimp and saute until they turn opaque and dish them out and set aside. Add the tomato paste and saute for about 1 minute. Pour in the tomato puree mixture. Bring to a boil and then add the minced clam with its juice, sugar and pinch of salt. Bring it back to a boil and have a taste. The sauce should be savory, garlicky with some hint of sweetness but not too sweet

Put everything together:

• Add the lobster meat and give it a light stir and add the cooked linguine and about 1/2 cup of the reserved pasta water to help loosen the pasta a bit and toss to mix everything. You may add more of the reserved pasta water if needed. The clam sauce should be somewhat a bit loose but not runny. Turn off the heat and transfer to a large serving platter and serve family style

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts

Linguine Frutti di Mare (Bucca Di Beppo-inspired)

Serving Size

 

1 serving

Amount per Serving

Calories

563

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Sodium

 

385

mg

17

%

Potassium

 

438

mg

13

%

Carbohydrates

 

96

g

32

%

Fiber

 

5

g

21

%

Sugar

 

8

g

9

%

Protein

 

16

g

32

%

Vitamin A

 

156

IU

3

%

Vitamin C

 

8

mg

10

%

Calcium

 

57

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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