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Tutto Mare – mixed seafood pasta

January 2, 2010
Tutto Mare - Mixed Seafood Pasta with shrimp, clams, scallops & crab

Tutto Mare - Mixed Seafood Pasta with shrimp, clams, scallops & crab

A New Year’s Day dinner recipe while we hosted Y’s brother & wife from HKG.

Pasta ingredients
semolina flour, ground finely (0 or 00 size)
wheat flour, ground finely (0 or 00 size)
2 eggs

Make pasta for four – recipe (double it), cut the noodles 1/3 inch wide, lay flat to wait to be cooked at end.

Sauce ingredients
1/3 yellow onion, diced finely
1-2 T fresh thyme or lemon-thyme
Parsley, washed & chopped fine
1 package ground saffron, or pinch infused into warm clam juice or fish stock
1/2 bottle clam juice or clam bouillion
8-10oz fish stock (can buy frozen in stores)
1/2 lb shrimp
1/2 lb bay diver scallops
1/3 lb fresh crab meat
10-12 small clams (smaller = more tender)
1/2 stick butter
champagne or dry white wine, 1 cup
olive oil
salt & pepper
vanilla salt (infuse salt with vanilla pod that has been cut/used and shake, reserve for future use)

Set water to heat on high in a very large pot while you heat a large skillet with high sides & with a fitting lid to medium heat.

Add half of the butter to the skillet and let melt, allowing water to sizzle off. Add the onion, and let cook until soft, but not colored. Add the thyme, and cook for 1 minute.

Meanwhile, heat to high a non-stick skillet and add the remaining butter. Once hot, add the scallops and some vanilla salt. Cook 1-2 minutes and add shrimp. When nearly done cooking, add 1/2 to 1 cup champagne or dry white wine, reduce until shrimps are cooked, remove shrimps & scallops and reserve, while continuing to reduce fluid.

To the high-sided skillet, once thyme is cooked 1 minute, add fish stock, clam juice, vanilla salt (use reason) & saffron, reducing by 1/4 to 1/2, and add clams to cook & cover it until they open. Once opened, add the liquid from the nonstick skillet and allow all to reduce.

Your water should be boiling now. Add a heaping table spoon of salt, and add the noodles to cook for 3-4 minutes. Meanwhile, add crab meat to saffron-clam mixture, to warm. When cooked, strain noodles and add to broth mixture, coating. Add the shrimp & scallops and cook 1 min on high heat. Adjust seasoning. Distribute into heated bowls and top with parsley.

Wine: we just ate it with leftover new years eve champagne.


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  • Reply stephanie January 6, 2010 at 12:32 pm

    holy crap.

    i want this.

    so bad.

  • Reply KRISTIN IS AWESOME!!!!! February 6, 2010 at 9:35 pm


  • Reply Amy Schmucker March 26, 2010 at 1:25 pm

    YUMM-O This looks so good. here in Florida we have seafood fresh available all the time. My hubby loves shrimp. The creamy yummyness of this is just superb.

  • Reply Aaron April 7, 2012 at 4:46 pm

    This is very confusing. How much water do I put in the pot? Does the butter go in the pot with the water?

    • Reply click April 24, 2012 at 3:11 pm

      Hi Aaron,
      Thanks for your comment.
      I hate to be brash, but if the point of adding the butter is to sizzle and let the water cook off, logic would say it’s not going into the big pot of water which is being heated for pasta.
      I’m sorry you found it confusing; I am working on streamlining the format of my recipes over time.
      Best of luck in your cooking endeavors.

  • Reply Karis January 8, 2022 at 8:23 pm

    I had a similar version of this at a restaurant in Sedona AZ. I want to try to recreate it and this sounds very similar. I have tried to cook seafood and it gets rubbery. Could I make the seafood with my sous vide machine? And what temp would you bring it up to? I really enjoyed it so hope to recreate it for Valentines day!

    • Reply Caroline January 23, 2022 at 3:12 pm

      Hi Karis, Thanks for your comment–I don’t recommend using sous vide, because the process of infusing the juice from the seafood and losing some of that liquid to concentrate it is important. When cooking seafood, if it gets rubbery, it’s because it’s overcooked. I’d just keep a close eye, keep the temp up, and be sure to remove when you see the texture firming up–earlier than you think. Most seafood is fine on the rare side–just don’t pry open shellfish that hasn’t opened from cooking. You can also swap the seafood for types that you’re more comfortable with. If you know when shrimp are done because of their color and texture changes, use more of that, and less of something that you don’t feel as comfortable with. Good luck and enjoy!

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