We love Bucca’s Linguine Frutti di Marre so much that we decided to make this copycat Bucca’s 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's Copycat)
- 12 oz fresh Roma tomatoes quartered
- 2 bulbs garlic peeled
- 1 small onion peeled and quartered
- 3 Tbsp olive oil
- 2 ½ Tbsp tomato paste
- 6.5 oz minced clam with its juice
- 3 Tbsp sugar
- Salt to taste
- 1 lb linguine
- 12 oz cooked lobster meat
- 1 lb large shrimp peeled and deveined
- Some crusty Baguette or bread to dip the sauce
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:
- Place the tomato, garlic and onion in a food processor and blitz into a slurry. Preheat a large skillet and add 3 Tbsp of olive oil and saute the shrimp 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 sauce. 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