Cunetto’s Tutto Mare: A Taste of St. Louis Seafood Heaven

The aroma alone transports me back to those bustling evenings at Cunetto’s House of Pasta in St. Louis. I can almost hear the lively chatter, the clinking of glasses, and the comforting sizzle from the kitchen. But it’s the memory of the Tutto Mare, that symphony of seafood tossed with perfectly al dente linguine, that truly lingers. Each bite was a revelation, a perfect blend of oceanic flavors and comforting pasta, making it my go-to dish every single visit. Now, I’m thrilled to share a recipe that captures the essence of that unforgettable culinary experience.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Not specified, contains seafood and dairy

Ingredients

• 1 lb linguine
• 1 cup chicken broth
• 3/4 cup chopped clams
• 3/4 cup medium shrimp
• 3/4 cup crabmeat
• 1/2 cup lobster
• 1 3/4 cups sliced mushrooms
• 3/4 cup butter (do NOT substitute)
• 1 teaspoon chopped garlic
• 1/4 cup chopped parsley
• Salt and pepper to taste
• Freshly grated Parmesan cheese for serving

Equipment Needed

• Large pot for boiling pasta
• Large skillet or saucepan

Instructions

1. Begin by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. It’s crucial not to overcook the pasta; it should still have a slight bite.

2. While the pasta is cooking, prepare the seafood sauce. In a large skillet or saucepan, melt the butter over medium heat. Ensure the butter doesn’t brown; a gentle melt is all you need.

3. Add the chopped garlic to the melted butter and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste to the sauce.

4. Pour in the chicken broth and bring to a simmer.

5. Add the chopped clams, medium shrimp, crabmeat, and lobster to the simmering broth. Stir gently to combine.

6. Add the sliced mushrooms to the seafood mixture.

7. Simmer the seafood and mushroom mixture for 5 minutes, allowing the flavors to meld and the seafood to cook through. The shrimp should turn pink and opaque, and the other seafood should be heated through.

8. Season the sauce with salt and pepper to taste. Remember that seafood can be naturally salty, so season cautiously and adjust as needed.

9. Once the pasta is cooked al dente, drain it well, reserving about 1/2 cup of the pasta water.

10. Add the drained linguine to the skillet with the seafood sauce. Toss gently to coat the pasta evenly with the sauce.

11. If the sauce seems too thick, add a little of the reserved pasta water to thin it out to your desired consistency.

12. Simmer the pasta and seafood mixture for an additional 3 minutes, stirring occasionally, to allow the pasta to absorb the flavors of the sauce.

13. Stir in the chopped parsley just before serving.

14. Serve immediately, sprinkled liberally with freshly grated Parmesan cheese.

Expert Tips & Tricks

• Don’t overcook the seafood: Overcooked seafood becomes rubbery and loses its delicate flavor. Cook it just until it’s opaque and heated through.
• Use high-quality seafood: The quality of the seafood will directly impact the flavor of the dish. Opt for fresh, sustainably sourced seafood whenever possible.
• Adjust the sauce consistency: If the sauce becomes too thick, add a little more chicken broth or reserved pasta water to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it slightly.
• Make it ahead: You can prepare the seafood sauce a few hours in advance. Store it in the refrigerator and reheat it gently before adding the cooked pasta.
• Infuse the butter: For an extra layer of flavor, try infusing the butter with garlic and herbs before melting it. Simply add a few cloves of minced garlic and a sprig of fresh rosemary or thyme to the butter as it melts.

Serving & Storage Suggestions

Serve Cunetto’s Tutto Mare immediately while it’s hot and the pasta is perfectly al dente. A generous sprinkle of freshly grated Parmesan cheese is a must. A side of crusty bread is perfect for soaking up the delicious sauce. This dish pairs beautifully with a crisp, dry white wine, such as Pinot Grigio or Sauvignon Blanc.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out. While freezing isn’t recommended due to the seafood’s texture, refrigerating works well for short-term storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (estimated)
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	120mg	40%
Sodium	800mg	33%
Total Carbohydrate	60g	20%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	35g	70%

Variations & Substitutions

• Spicy Tutto Mare: Add a pinch of red pepper flakes to the butter when sautéing the garlic for a spicy kick.
• Vegetarian Option: Substitute the seafood with artichoke hearts, sun-dried tomatoes, and roasted vegetables for a vegetarian version. Use vegetable broth instead of chicken broth.
• Gluten-Free: Use gluten-free linguine or another gluten-free pasta of your choice.
• Creamy Tutto Mare: Add 1/2 cup of heavy cream to the sauce during the last few minutes of cooking for a richer, creamier sauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen seafood for this recipe?
A: Yes, you can use frozen seafood, but make sure to thaw it completely before cooking and pat it dry to remove any excess moisture. Fresh seafood is always preferred for the best flavor and texture.

Q: Can I use different types of seafood?
A: Absolutely! Feel free to customize the seafood based on your preferences and what’s available. Mussels, scallops, or calamari would all be delicious additions.

Q: How do I prevent the pasta from sticking together?
A: To prevent the pasta from sticking, make sure to use a large pot of boiling, salted water. Stir the pasta occasionally while it’s cooking, and don’t overcook it. Drain the pasta well and toss it immediately with the sauce.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the seafood sauce ahead of time and store it in the refrigerator for up to 24 hours. Reheat the sauce gently before adding the cooked pasta.

Q: What wine pairs well with this dish?
A: A crisp, dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Vermentino, pairs beautifully with Cunetto’s Tutto Mare. The wine’s acidity cuts through the richness of the sauce and complements the delicate flavors of the seafood.

Final Thoughts

Now it’s your turn to create some magic in your own kitchen. This Cunetto’s Tutto Mare recipe is more than just a set of instructions; it’s a gateway to a beloved culinary experience. Don’t be afraid to experiment with the ingredients and make it your own. Gather your friends and family, open a bottle of wine, and prepare to be transported to the heart of St. Louis’s Italian dining scene. Buon appetito!