A very classic Italian seafood dish, meaning literarily “fruits of the sea”. Normally made with clams, and often calamari, I opted for some local specialities for a twist; fresh shrimp, crayfish (saltwater ones) and king crab – it’s all about adding the sea food of your taste.
One of the special things about this dish is that the sauce is made only from fresh tomatoes; no canned tomatoes here, only 100% fresh ripe tomatoes.
- 500 g linguine
- 800 g ripe tomatoes
- 200 g shrimp
- 200 g crayfish
- 200 g king crab
- 2 dl white wine
- 4 cloves of garlic
- 1 shallot
Slice garlic, shallots and tomatoes. Peel half the shrimps. Sauté 2 cloves of sliced garlic in olive oil, in a large pan. Before browning, add the sliced tomatoes, and heat them while gently pressing them to turn them into a thick sauce.
Sauté garlic and shallots in olive in a small pan, add the sea food and sauté for a few minutes. Add white wine, and let simmer on low heat to allow the (unpeeled) sea food to flavour the wine.
Add the seafood and the remaining white wine to the tomato sauce, add the peeled shrimps, and mix it gently for a minute. Mix with freshly boiled linguine pasta, and serve.