Basilico’s in Millburn is one of our family’s favorite restaurants. We love the food and the ambience, and Mario DeMarco, the owner, takes pride in every detail. Diners feel the warmth and authenticity we’ve experienced at family-owned restaurants during our travels in Italy. From the colorful, stamped metal sign, imported from Italy and proudly showcasing the restaurant’s name, and the three areas for outdoor dining, to the ingredients and his staff, Mario’s charming personality are the elements that make Basilico’s a must-go-to dining destination. Established in 1997 when Mario was 27, Basilico’s name was inspired by his hometown of Liguria, in Italy, which is the birthplace of Pesto, whose signature ingredient is “basilico,” or basil. My favorite dish at Basilico’s is a savory seafood entree called “Linguine al Nero di Seppia con Frutti di Mare.” Mario is graciously sharing this recipe with all of you. Enjoy!
Linguine al Nero di Seppia con Frutti di Mare
Ingredients (Serves 2)
✚ 3 Tablespoons Extra Virgin Olive Oil
✚ ½ Onion, Chopped
✚ 3 Garlic Clove, Crushed
✚ Kosher Salt, Freshly Ground Pepper
✚ ¼ Teaspoon Red Pepper Flakes
✚ 2 Cups Tomato Sauce
✚ ½ Cup Clam Juice
✚ 1 Cup Dry White Wine
✚ 3 Tablespoons Chopped Fresh Parsley
✚ 2 Sea Scallops
✚ 12 Manila or Little Neck Clams
✚ 14 Mussels
✚ ½ Cup Calamari Cut As A Ring
✚ 4 Large Shrimp
✚ 10 Ounces Black Ink Linguine or White Linguine
Instructions
1. Heat oil in a large saucepan over medium.
2. Cook onion and garlic, stirring until onions are translucent, 5-8 minutes.
3. Add clams, white wine, tomato sauce and clam juice and cook for 4-5 minutes.
4. Add mussels, scallops and shrimp and keep cooking for a few minutes until shellfish opens up.
5. Add the crushed red pepper flakes.
6. Cook the pasta in a large boiling pot with salt water until al dente.
7. Transfer pasta to a large serving bowl and put the seafood sauce on top.
8. Sprinkle the chopped parsley
