Go Back
–+ servings
A bowl of frutti di mare pasta.

Frutti di Mare Pasta (Seafood Spaghetti Recipe)

Allie Hagerty
Enjoy the taste of the Mediterranean with frutti di mare pasta. Recreate this popular Italian dish at home effortlessly.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Pasta
Servings 4 servings

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.

Nutrition Facts

Calories: 820kcalCarbohydrates: 93gProtein: 42gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 299mgSodium: 2121mgPotassium: 722mgFiber: 5gSugar: 4gVitamin A: 901IUVitamin C: 10mgCalcium: 141mgIron: 4mg
Tried this recipe?Let us know how it was!