Chef Michele Di Fonte,
Monticchio
Catholic Italians traditionally prepare special seafood pastas on Christmas Eve.
Ingredients
6 qt salted water
4 Tbsp olive oil
2 Tbsp chopped garlic
12 clams, scrubbed
24 mussels, debearded
20 peeled and deveined shrimp
32 scallops
3 cups marinara sauce
1/2 lb spaghetti
Method
- In a large pot, bring salted water to a boil. Cook pasta according to package directions.
- In a pan on medium high heat, sauté oil and garlic until golden.
- Add clams and mussels. Sauté for 4 mins.
- Add shrimp and scallops. Sauté for 1 min.
- Add wine. Simmer for 2 mins.
- Add sauce . Simmer for 5 mins.
Yield 4 servings
Related
This South Osborne spot serves homestyle traditional Italian recipes in a classic and cozy atmosphere. Try the signature veal served with either a tart lemon cream sauce or savoury garlic…
Read More
MONTICCHIO Neighbourhood: South Osborne Address: 684 Osborne Street Phone: 204-477-4773 Entree: $14 - $23 Through the door of Monticchio Ristorante Italiano, diners find walls adorned with eye-catching artistry, exposed brick…
Read More
Chef Michele Di Fonte Monticchio Spicy Italian sausage adds heat to this versatile side. Ingredients 1 pkg whole button mushrooms 2 Tbsp olive oil 4 Italian sausages, grilled 2 cloves…
Read More
Chef Michele Di Fonte Monticchio Fluffy and light battered eggplant encapsulates creamy ricotta. Ingredients 2 large eggplants 1/2 cup flour 1 Tbsp olive oil 1 cup ricotta cheese 1 clove…
Read More
Chef Michele Di Fonte Monticchio Spice and garlic awaken taste buds in this super smooth tomato-based sauce. Ingredients 2 lb mussels 1 1/2 cups tomato sauce 2 Tbsp olive oil…
Read More
Related
