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

Linguine Frutti Di Mare Recipe

Inspired by Garozzo's Overland Park
Time40m
Serves4

Clams, shrimp, scallops, tomatoes and mushrooms in a light béchamel sauce

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Ingredients

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Pasta

Seafood

Vegetables

Sauce

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 Seafood

  1. 2

    Sauté the Seafood

    In a large skillet, melt 25g of butter over medium heat. Add the clams and cook for 2 minutes. Then add the shrimp and scallops. Cook until the shrimp turns pink and scallops are opaque, about 3-4 minutes. Remove the seafood from the skillet and set aside.

Make the Béchamel Sauce

  1. 3

    Create the Roux

    In the same skillet, melt the remaining 25g of butter over medium heat. Stir in the minced garlic and sauté for 1 minute. Add the flour and whisk continuously for about 2 minutes until lightly golden.

  2. 4

    Add Milk

    Gradually pour in the milk while whisking to avoid lumps. Continue whisking until the sauce thickens, about 5 minutes.

  3. 5

    Season the Sauce

    Add salt, black pepper, and chopped parsley to the sauce. Stir well to combine.

Combine and Serve

  1. 6

    Combine Ingredients

    Add the sautéed seafood, halved cherry tomatoes, and sliced mushrooms to the béchamel sauce. Stir gently to combine.

  2. 7

    Toss with Pasta

    Add the cooked linguine to the skillet and toss everything together until the pasta is well coated with the sauce.

  3. 8

    Final Touches

    Serve immediately, garnished with additional parsley if desired.

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