Frutti di Mare Pasta (Seafood Spaghetti Recipe)
The summer air of the Mediterranean, a steaming plate of seafood spaghetti, and a glass of dry white wine—this is the magic of Frutti di Mare Pasta. This very popular Italian pasta dish brings together the sea salt flavors of the fresh seafood with a thick red tomato sauce infused with garlic, wine, and just the right kick of red pepper flakes. Whether you’re looking to recreate the flavors of your favorite Italian restaurant or bring a touch of the coast to your own Italian table, this dish is a total showstopper.
This is the ultimate spaghetti frutti di mare recipe—a very popular dish that brings all the sea salt flavors of the fresh seafood into a single, stunning pasta. Whether it’s your first time making linguine ai frutti di mare or you’re just looking to perfect your delicious pasta dish, this recipe will make you feel like you’re dining on the Amalfi Coast. If you like seafood and pasta, you should try my spaghetti allo scoglio, linguine vongole, or white wine mussels pasta!
Ingredients
- Garlic cloves & medium shallot – Finely minced to melt into the sauce, creating deep, aromatic flavor.
- Tomato puree & cherry tomatoes – A mix of tomato puree and fresh cherry tomatoes creates a thick red tomato sauce that clings to the pasta.
- Littleneck clams & fresh mussels – The essence of fruits of the sea, they steam open right in the sauce, releasing their briny juices for depth.
- Medium shrimp & medium calamari – Cook at different rates, so they go in after the clams and mussels are fully opened.
Step by Step Instructions
Cook the Pasta – Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 ½ cups of pasta water, then drain and set aside.
Make the Sauce – In a large sauté pan over medium-high heat, warm the olive oil. Add the garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
Deglaze & Simmer – Pour in the dry white wine and let it cook for 2 minutes to reduce slightly.
Stir in the crushed tomatoes, salt, black pepper, oregano, Calabrian chili paste, and fresh basil. Reduce heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Cook the Seafood – Nestle the littleneck clams and mussels into the sauce, cover, and cook for 5-6 minutes, or until the shells open.
Discard any that don’t open. Season the shrimp and calamari with salt and pepper, then add them to the pan. Cook for 2-3 minutes until the shrimp turn pink and the calamari is tender.
Combine Everything – Add the cooked spaghetti to the sauce, tossing to coat. Stir in the butter and add reserved pasta water a little at a time, as needed, to loosen the sauce.
Serve Immediately – Transfer the pasta to a large serving bowl, ensuring the seafood is evenly distributed. Garnish with fresh parsley and a squeeze of lemon juice. Serve with freshly grated Parmigiano Reggiano, if desired.
Expert Tips
- Don’t rush the seafood! Each type has a different cook time—add them in different rates to keep them tender, not rubbery.
- Use cold running water to clean shellfish – Scrub the fresh mussels and littleneck clams under cold water to remove grit.
- Balance the acidity – If the sauce is too tangy, stir in a bit of butter at the end to mellow it out.
- Avoid overcooking the pasta – It should be al dente, as it will finish in the sauce.
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Frutti di Mare Pasta (Seafood Spaghetti Recipe)
Equipment
- Large pot
- Large sauté pan with lid
- tongs
- wooden spoon
- Measuring cups & spoons
- Colander
Ingredients
For the Sauce
- ¼ cup extra virgin olive oil
- 6 garlic cloves minced
- 1 teaspoon red pepper flakes
- ¾ cup dry white wine
- 1 28-ounce can crushed San Marzano tomatoes
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon Calabrian chili paste optional
- 2 ½ tablespoons fresh basil chopped
- 3 tablespoons butter
For the Seafood
- 16 large shrimp peeled and deveined
- 16 mussels scrubbed and debearded
- 10 littleneck clams scrubbed
- 10 ounces calamari cleaned and sliced into rings
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Pasta
- 1 pound spaghetti or linguine
- Salted water for boiling
- 1 ½ cups reserved pasta water
For Garnish
- 2 tablespoons fresh parsley chopped
- Freshly grated Parmigiano Reggiano optional
- Fresh lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 ½ cups of pasta water, then drain and set aside.
- In a large sauté pan over medium-high heat, warm the olive oil. Add the garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
- Pour in the dry white wine and let it cook for 2 minutes to reduce slightly. Stir in the crushed tomatoes, salt, black pepper, oregano, Calabrian chili paste (if using), and fresh basil. Reduce heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
- Nestle the littleneck clams and mussels into the sauce, cover, and cook for 5-7-8 minutes, or until the shells open. Discard any that don’t open. Season the shrimp and calamari with salt and pepper, then add them to the pan. Cook for 2-3 minutes until the shrimp turn pink and the calamari is tender.
- Add the cooked spaghetti to the sauce, tossing to coat. Stir in the butter and add reserved pasta water a little at a time, as needed, to loosen the sauce.
- Transfer the pasta to a large serving bowl, ensuring the seafood is evenly distributed. Garnish with fresh parsley and a squeeze of lemon juice. Serve with freshly grated Parmigiano Reggiano, if desired.
Notes
- Don’t rush the seafood! Each type has a different cook time—add them in different rates to keep them tender, not rubbery.
- Use cold running water to clean shellfish – Scrub the fresh mussels and littleneck clams under cold water to remove grit.
- Balance the acidity – If the sauce is too tangy, stir in a bit of butter at the end to mellow it out.
- Avoid overcooking the pasta – It should be al dente, as it will finish in the sauce.