Linguine Tutto Mare alla Cunetto

[Wizard]

St. Louis is known for it's Italian district, "the Hill", and the area's fine Italian restaurants. One of the oldest restaurants is Cunetto's, nationally known for it's seafood pasta. That pasta, Linguine Tutto Mare is the signature dish of the restaurant. Tutto Mare means "from the sea". It is also the best pasta dish I personally serve to guests. Enjoy this fine dish over the winter.

Ingredients:
1 lb. linguine
2 cups chicken broth
1 cup chopped clam with juice
1.5 cups medium shrimp
1 cup crabmeat
1lb. fresh scallops cut horizontally in half
2 cups sliced mushrooms
.50 cup chopped green onion
1.25 cup butter(do not substitute)
1 tablespoon chopped garlic
.25 cup chopped parsley
1 teaspoon red pepper
Salt if you must
freshly grated parmesan cheese

Directions:
Cook pasta until al dente. In the meantime, simmer the rest of the ingredients 5 minutes. Add fish mixture to drained pasta and simmer an additional 3 minutes. Sprinkle individual servings liberally with Parmesan.

Total time from prep to table: 30 minutes.

[Lipripper]

Wizard that would of sounded good before my cancer treatment. Now a lot of thing I use to love I can't eat anymore. At least I found out a few weeks ago that I can still eat bacon 

[Wizard]

I thought our Southern Gentlemen would be all over this recipe as seafood is more available in the south. I guess you could change out some seafood and use gator tail, craws and Red
Snapper in their place.

Wizard

[Oldfart9999]

Sounds really good Wizard!!
Rodney

[Donald Garner]

I thought our Southern Gentlemen would be all over this recipe as seafood is more available in the south. I guess you could change out some seafood and use gator tail, craws and Red
Snapper in their place. Wizard

Wiz that sure sounds great.  If and when I get back up to St. Louis I'm going to stop in and check out that restaurant.  Tks for sharing this with us.

They more than likely would have if you hadn't used the word  'Italian'   Having lived in the South most of my life if it ain't from the South it ain't fit to eat.  So I've heard 

There are some Southern and Cajun foods I can't touch.  If its REAL SPICY HOT forget it    I get ribbed about that all the time from my wife.  These Hispanic women I work with they're always fixing stuff and bringing it in.  Man it all looks great but again if its spicy hot I can't touch it.

When I fish the UBCS events I have to Prep my stomach.  Team 'Lock Jaw' now those guys know how to cook.  When I eat their cooking I got plenty of napkins to wipe the sweat away, plenty of bread and water to help settle the fires in my stomach   I always go back for seconds too.