Jun 09 2026
Restaurants›Garozzo's Overland Park›Linguine Alla Frutti Di Mare Recipe

Linguine Alla Frutti Di Mare Recipe

Inspired by Garozzo's Overland Park
Time45m
Serves4

Linguini pasta with clams, shrimp, scallops, tomatoes and mushrooms in a bechamel sauce.

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Ingredients

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Pasta

Seafood

Vegetables

Bechamel Sauce

Garnish

Method

Prepare the Pasta

  1. 1

    Cook the Linguine

    Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Prepare the Bechamel Sauce

  1. 2

    Make the Roux

    In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it turns a light golden color.

  2. 3

    Add the Milk

    Gradually whisk in the milk, stirring constantly to prevent lumps. Continue to cook for about 5-7 minutes until the sauce thickens.

  3. 4

    Season the Sauce

    Stir in the salt, pepper, and nutmeg. Remove from heat and set aside.

Cook the Seafood

  1. 5

    Sauté the Seafood

    In a large skillet, add a little olive oil over medium heat. Add the clams and cook for 2-3 minutes until they start to open.

  2. 6

    Add Shrimp and Scallops

    Add the shrimp and scallops to the skillet, cooking for another 3-4 minutes until the shrimp turn pink and the scallops are opaque.

  3. 7

    Add Vegetables

    Stir in the cherry tomatoes and mushrooms. Cook for an additional 3-4 minutes until the tomatoes soften.

Combine and Serve

  1. 8

    Mix with Bechamel

    Pour the prepared bechamel sauce over the seafood mixture, stirring gently to combine. Add the cooked linguine and toss until well coated.

  2. 9

    Plate and Garnish

    Serve immediately, garnishing each plate with chopped parsley and grated Parmesan cheese.

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