Frutti di Mare Recipe (Seafood Pasta)
Bring the flavors of the Italian coast to your kitchen with this classic Spaghetti Frutti di Mare. Made with a medley of fresh seafood and a light, garlicky tomato sauce, this elegant pasta dish is simple, satisfying, and perfect for any special occasion or Sunday dinner.
Servings: 4 servings
Ingredients
- 1 pound mussels cleaned well
- 1 pound wild shrimp peeled and devined
- ½ pound squid tentacles
- ½ pound baby scallops
- ¼ cup extra virgin olive oil
- 3 cloves garlic sliced
- 1 teaspoon red pepper flakes + more to taste
- ⅓ cup fresh chopped Italian parsley
- ¾ pound spaghetti
- 1 batch sugo al pomodoro made in advance
- sea salt to taste
- fresh parsley chopped (for garnish)
- Crusty bread for serving
Instructions
- Heat a large skillet or large cast iron pot on medium heat. Add olive oil and garlic. Stir garlic for about 1 minute until fragrant. Add the mussels and toss with a wooden spoon. Cook with the lid on for about 2 minutes (or until the mussels open).
- Add the shrimp to the pan with the mussels and give it a stir. Cover and cook for another minute or so. The key is not to overcook the seafood.
- Once all the mussels open and the shrimp are almost cooked, add the squid tentacles. Cook another minute or so until they curl up. Add the baby scallops and cook for about 1-2 minutes more.
- Warm up the sugo al pomodoro sauce in a saucepan. Pour the sauce over the seafood and toss gently. Let it simmer for about 10-15 minutes on low heat.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and reserve 1 cup pasta water. Add
- Add the cooked pasta to the pan with the seafood and toss to coat in the sauce. Let the sauce and pasta marry together in the pot for a few minutes. Add a little bit of the reserved pasta water, if needed. Garnish with fresh chopped parsley. Optional: red pepper flakes for garnish. Transfer to a serving platter and serve hot!
Notes
- Buying Seafood. Choose the freshest seafood from a trusted source. Mussels should have tightly closed shells and smell like the sea. Ask your fishmonger to pack them on ice.
- Store Seafood Before Cooking. Once home, transfer seafood to a breathable container and cover with a damp towel. Keep refrigerated until ready to use.
- Purge the Mussels. At least 2 hours before cooking, soak mussels in saltwater for 20–30 minutes, then rinse. Repeat if needed. Discard any open or broken ones.
- Don't Overcook the Seafood. Seafood is delicate and can turn rubbery fast. Add it to the skillet in the order listed in the recipe for best results.
Nutrition
Serving: 4g | Calories: 679kcal | Carbohydrates: 71g | Protein: 57g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 344mg | Sodium: 565mg | Potassium: 977mg | Fiber: 3g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 5mg
