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Linguine mare chiaro harvests bounty of the sea

Marc Schoenfield of Il Fornaio teams pasta ribbons with seafood and sauce

Chef Marc Schoenfield’s linguine mare chiaro teams pasta ribbons with mussels, clams, shrimp, scallops and tomato sauce.
Michael Lamotte
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By Phil Lempert
Food editor
TODAY
updated 3:04 p.m. ET June 3, 2008

Phil Lempert
TODAY Food Editor
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This week’s recipe, for linguine mare chiaro (pasta ribbons, mussels, clams, shrimp, scallops and tomato sauce) was stolen “con permesso” from Marc Schoenfield, executive chef at Il Fornaio Cucina Italiana in San Francisco.

The Il Fornaio restaurant group has spread from coast to coast, now comprising 21 full-service restaurants. The company originated from a bakery that opened in Milan, Italy, in 1975, in an effort to save the disappearing tradition of the neighborhood bakery.

Il Fornaio has achieved the difficult combination of becoming a successful restaurant chain while still managing to maintain its authentic Italian roots.

About the chef
Executive chef Marc Schoenfield brings the extensive knowledge and
Courtesy Il Fornaio
Chef Marc Schoenfield
hands-on experience he gained while traveling and researching Italy’s culinary roots to the menu at Il Fornaio. He runs his kitchen based on the company’s mission: to deliver truly authentic Italian cuisine.

A native of New York City but a resident of San Francisco for more than 11 years, Schoenfield  has developed menus and restaurant concepts at several other successful San Francisco restaurants as well as across the U.S. He brings inventiveness along with his diverse experience to Il Fornaio, and focuses on simple, fresh ingredients and traditional Italian cooking methods.


Il Fornaio Cucina Italiana
1265 Battery Street (located in Levi's Plaza)
San Francisco, CA 94111
(415) 986-0100
www.ilfornaio.com

Linguine mare chiaro is served at Il Fornaio for $21.95. This recipe makes 6 restaurant servings.


Linguine mare chiaro
Marc Schoenfield of Il Fornaio Cucina Italiana

6 restaurant servings

INGREDIENTS

• 1/2 cup plus 1/3 cup olive oil
• 4 garlic cloves, smashed
• 18 small, fresh clams, well rinsed
• 18 mussels, well rinsed and de-bearded
• 3 cups canned whole tomatoes, cut lengthwise into strips
• 6 fresh medium basil leaves, torn into small pieces
• 18 large shrimp, peeled and deveined
• 18 large scallops
• 1/4 cup chopped fresh Italian parsley
• 6 teaspoons sea salt
• 1/4 teaspoon freshly ground pepper
• 1 cup dry white wine
• 1 pound dry linguine
• 2 tablespoons extra-virgin olive oil

Recipe continues below ↓
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DIRECTIONS

Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat.

Add 3 of the garlic cloves and cook 2-3 minutes.

Add the clams and mussels in their shells.

Cover and cook until the shells open, 2-3 minutes. Transfer to a bowl.

Strain the cooking liquid and reserve in a separate bowl.

Wipe out the pan and return to the stove.

Add 1/3 cup of the olive oil and heat over high heat.

Add the remaining garlic clove. Cook 1 minute.

Add the tomatoes and basil and cook 3-5 minutes.

Add the reserved liquid from the clams and mussels. Bring the mixture to a boil.

Reduce the heat and simmer for 25 minutes.

Meanwhile, heat the remaining 1/4 cup of olive oil in a large sauté pan over medium-high heat.

Add the shrimp, scallops, half of the parsley, 1 teaspoon of the salt, and the pepper. Cook 1-2 minutes.

Add the wine and cook 1 minute.

Remove the shrimp and scallops.

Cook the remaining liquid until the wine is reduced by half; about 2 minutes.

Bring 5 quarts of water and the remaining 5 teaspoons of salt to a boil in a large stockpot over high heat.

Add the pasta and cook until tender. Transfer to a colander to drain.

Add the clams, mussels, shrimp and scallops to the tomato sauce, reserving about 6 of each for a garnish.

Add the pasta to the tomato sauce and toss to coat well.

Transfer to a platter and arrange the reserved seafood around the edges of the pasta.

Drizzle with the extra-virgin olive oil and sprinkle with the remaining parsley.

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