Seafood Medley in White Wine and Garlic Sauce is made with shrimp, mussels, scallops and clams in a rich white wine, butter and garlic sauce and served with pasta.
How to Make Seafood Medley Pasta with White Wine and Garlic Sauce
This Seafood Medley with White Wine and Garlic Sauce Recipe or Pasta Frutti di Mare is a tasty mix of seafood that’s cooked in a lemon garlic sauce and based upon a classic Mediterranean recipe.
If you were to ask me what is my absolute favorite seafood recipe, it would have to be this one: Seafood Medley Recipe made with white wine and garlic sauce. It’s decadent, delicious and ohhhh so easy to make, that’s ready in 15 minutes or less–pasta included.
I came across the Mediterranean seafood medley version during my travels abroad. It was one of those experiences that one could never forget: soft candlelight on the shores of the Mediterranean.
There I tasted fresh seafood like I had never done before. It was a mixed seafood platter that like my recipe was bathed in a white wine and garlic sauce.
That was my inspiration for this seafood medley pasta.
Luckily, there’s a fish monger not too far from my home. Several times a week (if not more) fresh seafood is flown in from all over the country (and world). I’m literally able to buy “fresh-off-the-boat” mussels, scallops, clams and more. It’s seafood heaven, if you ask me.
Cooking Tip: While some cooks might choose to use frozen seafood, I’d highly advise against it. For best results, always use fresh fish and seafood, whenever possible.
Now this dish takes into consideration the availability of several different types of shellfish. Depending upon availability, I will add or subtract certain seafood. That’s the beauty of this dish, it’s super flexible for all tastes.
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Now, onto the wine. Some folks feel that just because they are using wine for sautéing that they can use a cheaper brand. I’d like to suggest otherwise.
If one of your ingredients in a recipe requires wine, choose one that you would drink yourself. Avoid cooking wine at all costs.
In other words, be as finicky about the wine you cook with as much as the wine you serve to your guests. And, for the most part, you’ll want to choose a white wine, not too sweet or too dry like a pinot noir. I’ve used this many, many times in my cooking and have gotten great results.
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Finally, onto the garlic-butter sauce. Europeans know there’s nothing like a great crusty piece of bread to sop up the liquid from this dish. And, I’d have to agree. So use only the best and freshest baked bread for this task.
And, by all means, don’t neglect the butter and extra virgin olive oil when making this sauce. Light on the salt, though. Seafood comes with it’s own saltiness. Grate some fresh parmesan over the dish for a punch of flavor, and whola! You have yourself a meal to remember. Delisioso!
For more delicious seafood recipes to share with your friends and family, be sure to check out Wisconsin Homemaker’s Recipe Section.
Seafood Medley in White Wine (Pasta Frutti di Mare)
- 1 lb fresh mussels rinsed
- 1 lb clams rinsed
- 16 jumbo shrimp peeled, deveined, tail left on
- 16 bay scallops quartered
- 2 cups crimini mushrooms sliced
- 2 tbsp olive oil extra virgin
- 1 tsp crushed red pepper
- 3 cups white wine (I like Pinot Grigio)
- 1 cup chicken broth
- 6 lemon wedges
- 3 tbsp butter unsalted
- 4 cloves garlic sliced thinly or minced
- 1 cup onion diced
- 1/2 cup parsley chopped
- Grated Parmesan Reggiano optional
- 1 lb linguine
- Salt and Pepper to taste
- Cook linguine, al dente, according to package instructions.
- In a large, deep frying pan, add olive oil, red pepper flakes and butter.
- Sauté the onions until translucent.
- Add the mushrooms and garlic and stir well.
- Next add all of your seafood, except shrimp. ( Note: The shrimp you will add at the last couple of minutes or so.)
- Nestle down the scallops around the outer sides of the pan and place the clams and mussels in the middle.
- Then, add the white wine to the pan along with the chicken broth, cover it, and allow the seafood to steam through.
- By this time the alcohol will have dissipated.
- After approximately five minutes, add your shrimp.
- Finish cooking. You’ll know your seafood has been cooked through when the clams and mussels have opened up, the scallops are no longer translucent and the shrimp have turned bright pink.
- To serve, use a large serving bowl and layer the linguine first, sprinkle a bit of grated cheese to the pasta, then ladle the seafood on top. Finish with more grated cheese and parsley. Place the lemon wedges around the side of your serving bowl. Enjoy!