Seafood Spaghetti (Frutti di Mare) Recipe

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Alica Smith Published: February 19, 2021 Modified: February 20, 2021
Seafood Spaghetti (Frutti di Mare) Recipe

 

How To Make Seafood Spaghetti (Frutti di Mare)

Frutti di Mare combines fresh seafood, white wine, and pasta tossed in rich arrabiata tomato sauce for a fancy Italian seafood spaghetti.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:
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Ingredients

  • 1 lb clams and mussels, (mixed) cleaned well
  • 1 lb wild shrimp, peeled
  • ½ lb squid tentacles
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, grated
  • 1 tsp red pepper flakes, plus more to taste
  • ½ cup white wine
  • 1 lemon, for serving
  • cup fresh basil leaves, or chopped Italian parsley
  • ¾ lb spaghetti
  • 1 batch arrabiata tomato sauce*, made advance
  • sea salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.

  2. Meanwhile, heat up the largest skillet on medium-low flame.

  3. Add a lug of olive oil, garlic, and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.

  4. Pour in the white wine and cover with a lid. Cook for about 1 minute or so until the clams start to open.

  5. Add the shrimp to the skillet with clams and give it a stir. Cover and cook for 1 minute or so.

  6. Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook for another 30 seconds or so until they curl up.

  7. Taste for seasonings and add more sea salt if needed.

  8. Meanwhile, warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.

  9. Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.

  10. Transfer seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.

  11. Serve with lemon wedges on the side and enjoy.

Recipe Notes

  • *Check out Arrabiata Sauce Recipe for the sauce.
  • Remember that shellfish will spit out a lot of seawater during cooking, so wait till the end to season.

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