FRUTTI DI MARE is a popular seafood dish along the cost of Italy. The name Frutti di mare means – “Fruit of the Sea” and can include various types of seafood, like mussels, clams, prawns and other shellfish. This popular Italian plate is often prepared as a saucy seafood pasta with tons of flavor and a little spice. Could be prepared with rice, too (instead of pasta).
I love to prepare this Italian dish with seafood & pasta for both my family and guests. It’s one of those dishes that looks beautiful and impressive but is surprisingly easy to prepare. Pasta (spaghetti, bucatini or linguine) holds the sauce making sure you get a bit with every bite.
The seafood you can use for this dish include: clams, mussels, shrimp, squid (Calamari), scallops etc. You can choose your favorite Seafood (according to your preferences / without changing measures), as well as your favorite pasta. My favorite one is linguine.
If you ‘re buying fresh seafood (instead of frozen), here are some tips to make sure you are getting the best:
- Clams and Mussels: make sure the clams and mussels are closed shut when you buy them.
- Scallops: Scallops can be wet or dry. Always purchase a dry scallop, and look for the label “dry-packed.”
- Shrimp: If you are close to an area that offers fresh shrimp buy whatever is local.
- Squid: the cleaned squid body should be a creamy white color and may appear glossy. It’s important to wash seafood and clean shells well, before cooking.
There are different ways to prepare this amazing dish. Here is my easy Frutti di mare with pasta recipe.
Servings: 7 Prep time: 15 mins Cook time: 25 mins
- 1 1/2 pound (650g) long noodle pasta (bucatini, linguine or spaghetti)
- 3 cloves garlic, diced
- 1 small red onion, diced
- 4 tbsp butter
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 1 ½ cup halved grape tomatoes
- ½ cup white wine
- ½ cup clam juice
- 1 pound small neck clams
- 1 pound muscles
- 1 pound jumbo shrimp
- ¼ cup chopped Italian parsley
- 5 large basil leaves, for garnish
- Parmesan cheese, for garnish
- Prepare pasta according to package directions. Reserve 1½ cup of pasta water.
- Heat a large heavy bottom deep skillet over medium heat. Melt butter and olive oil in the skillet. Add onions, garlic, saute until tender and fragrant. Add wine and simmer for a couple of minutes.
- Add tomato paste, grape tomatoes, clam juice, and pasta water, stir until well combined. Add clams, muscles and shrimp, toss with sauce and cover. When the shrimp is pink and curled set them aside. Cook until clams and muscles open (about 4 minutes), setting them aside as they open. Discard unopened shells.
- Once all seafood has cooked bring the remaining sauce to a simmer to thicken if need. Add pasta and parsley to the sauce and toss. Add seafood to pasta to reheat.
- Serve pasta garnished with torn basil leaves and Parmesan cheese.