Serve up a variety of shellfish in this pasta meal.
Your Menu: Serves 6
Spaghetti Frutti Di Mare
Tropical Fruit Freeze
-
Dry white wine or sparkling water with lemon wedges
Click here to view the recipe for Spaghetti Frutti Di Mare
Click here to view the recipe for Tropical Fruit Freeze
Test Kitchen Tip:
Fresh mussels in the shell should be stored in the refrigerator and used within a day or two. Buy mussels with tightly closed shells or those that snap shut when tapped.
Shopping List:
For Spaghetti
-
2 dozen mussels in shells
-
1 package kosher salt
-
1 pound dried spaghetti
-
1 package shallots
-
1 head garlic
-
2 bottles white wine
-
8 roma tomatoes
-
12 ounces fresh or frozen medium to large shrimp in shells
-
12 ounces squid (bodies)
-
1 bunch fresh basil (optional)
-
1 bunch fresh Italian parsley (optional)
-
1 loaf crusty Italian bread
For Freeze
-
1 12-ounce can frozen pineapple-orange juice concentrate
-
1 20-ounce can crushed pineapple (juice pack)
-
6 large bananas
-
1 10-ounce jar maraschino cherries
Pantry Items:
For Spaghetti
-
olive oil
-
black peppercorns
-
crushed red pepper
For Freeze
-
granulated sugar
Equipment Needed:
For Spaghetti
-
measuring cups and spoons
-
cutting board and knife
-
kitchen scissors
-
pepper mill
-
stiff vegetable brush
-
8-quart Dutch oven
-
4-quart pot or Dutch oven
-
colander
-
12-nch skillet with lid
-
wooden spoon
-
corkscrew
For Freeze
-
measuring cups
-
cutting board and knife
-
sieve
-
medium saucepan
-
very large bowl
-
2 2-quart freezer containers
-
large metal spoon for scraping
FREE weekly features on Travel, Food, Home & Garden!
Sign up for your free weekly Best of the Midwest newsletter.
