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. Next time, why not add lobster tails?
If you like seafood and pasta, you should try my lobster gnocchi, lobster scampi, white wine mussels pasta, lobster bisque pasta, and spicy lobster cappellini!
Why You’ll Love This Recipe
- Restaurant-Quality at Home – This is the kind of dish you’d expect to see at a high-end seafood trattoria, but it’s surprisingly easy to make in your own kitchen.
- Loaded with the Freshest Seafood – Littleneck clams, shrimp, mussels, and calamari come together in one pot, each releasing their briny essence into the sauce for that unmistakable delicious taste of the sea.
- A True Celebration of Italian Seafood Pasta Recipes – This dish is at the heart of pasta ai frutti traditions, bringing a mix of fresh mussels, medium shrimp, and baby clams to your plate in a way that feels both indulgent and timeless.
Ingredients
- Extra virgin olive oil – A peppery olive oil adds richness to the spicy tomato sauce and helps the garlic bloom.
- Garlic cloves & medium shallot – Finely minced to melt into the sauce, creating deep, aromatic flavor.
- Red pepper flakes – Adds the perfect heated debate of spice; adjust depending on how fiery you want it.
- Tomato puree & cherry tomatoes – A mix of tomato puree and fresh cherry tomatoes creates a thick red tomato sauce that clings to the pasta.
- Cup of the wine – A splash of dry white wine balances the acidity of the tomatoes and enhances the sea salt flavors of the fresh seafood.
- 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.
- Kosher salt & black pepper – Just enough to highlight the natural flavors of the seafood lover’s dream dish.
- Long pasta (spaghetti or linguine) – The perfect shape for catching all the delicious pasta dish elements in every bite.
- Salted water – Always salt your boiling water well; it should taste like the sea!
- Cup of the cooking water – Reserved pasta water helps emulsify the sauce, making it silky and rich.
Ingredient Substitutions
- Swap the shrimp for lobster tails – If you want to go all out, sub in a lobster tail for a next-level upgrade.
- Use fresh pasta instead of dried – Fresh pasta soaks up the sauce beautifully, making this even more luxurious.
- Saffron threads for extra depth – Infuse the cup of the cooking water with saffron threads for a slightly floral, golden touch.
- Angel hair instead of spaghetti – If you prefer a delicate pasta, angel hair works well, just adjust cooking times!
Ingredient Additions
- A touch of chili oil – Drizzle some on before serving for an extra kick.
- A spoonful of tomato paste – If you want a deeper red sauce, mix it in with the garlic before adding the wine.
- Thinly sliced bulb fennel – Brings a subtle anise flavor that pairs beautifully with seafood.
- Parmesan cheese (yes, really!) – Purists might argue, but a light sprinkle of parmesan cheese adds umami magic.
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.
Serving Suggestions
- Wine Pairing – A dry white wine like Vermentino or Pinot Grigio pairs beautifully with the delicious taste of the sea.
- Make it a Dinner Party Dish – Serve in a very large serving bowl with peppery olive oil-drizzled focaccia on the side.
- Spicy Upgrade – Swirl in chili oil for a more intense kick.
- Italian Table Vibes – Pair with a simple medium yellow onion and fennel salad for a refreshing contrast.
Storage Instructions
- Frutti di Mare is best enjoyed fresh – seafood doesn’t reheat well, but if you must, reheat gently over low heat with a splash of clam juice or cup of the cooking water.
- Store leftovers in an airtight container for up to one day—this isn’t a dish that loves sitting around!
- Avoid freezing – The seafood will turn rubbery, so enjoy it fresh!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
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.