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Home > posts > 2016 > 08 > 2016-08-22_2_FruttiDiMari.html

Frutti Di Mari with Zucchini (and regular) noodles

/posts/2016/08/2016-08-22_2_FruttiDiMari.html

We made Frutti Di Mari (Fruit of the sea). As with just about every time before, we used the mixed seafood from Trader Joes.

Reading through some older posts (2010-09-23^[@rev], 2010-11-01^[@rev], 2011-05-09^[@rev]), I knew to expect problems with liquid from the seafood. I followed what I mentioned in the later of those posts and partially steamed them first. Just enough to get them fully defrosted and having shed all of the liquid.

For the rest, I started off by sautéing a finely diced onion in olive oil. I let that go for a while and then added a ton of heirloom grape tomatoes (They were really old and somewhat shriveled but they worked fine). All the while, I was adding salt, pepper, some garlic powder, and some crushed red pepper.

I put the garlic in and then the seafood to finish cooking. Followed by a huge handful of zucchini noodles and some lightly cooked al-dente pasta¹. With the pasta, I had also reserved some liquid and added a splash of that.

I let it finish cooking down just enough to evaporate the liquid and thicken it. I topped mine with parm cheese though Meredith skipped it.

I think this was probably the better Frutti Di Mari we've had! I liked all of the flavors and the simplicity. I also liked the mix of real pasta and zucchini noodles. It helped bulk it up without being too many calories.