Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Italian Seafood Salad
Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.
Flash Fried Squid
The trick to cooking delicious squid is making sure that it spends little time in the pan -- flash-frying it is the best way to keep the squid flavorful and tender. This recipe comes from Tom Douglas.
Frutti di Mare Sauce
This recipe for frutti di mare sauce is from Sal Scognamillo of Patsy's Italian Restaurant.
Roasted Calamari with Garlic, New Potatoes, and Chickpeas
Calamari lend sophistication to robust ingredients like new potatoes and garlic.
Squid Ink Pasta with Allioli Verde
Squid provides bold color and sophisticated flavor to this updated take on the traditional Valencian dish known as Fideua Negra.
Super Squid Linguine
This delicious linguine recipe is courtesy of chef Jamie Oliver and can be found in his book, "Cook with Jamie."
Grilled Stuffed Calamari
If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.