The ultimate spaghetti Frutti di Mare recipe, made with baby clams, mussels, squid and shrimp in a thick red Arrabiata sauce. Seafood spaghetti, better than your favorite Italian restaurant.
I could hardly wait since the weekend to share my seafood spaghetti recipe with you guys, also known as pasta Frutti di Mare in Italian.
So, What is Spaghetti Frutti di Mare ?
A very popular pasta dish made with the freshest seafood you can get your hands on.
This fancy looking dinner is one of the easiest, most impressive meals you can have on the table in 30 minutes on a Tuesday. I swear on my saffron!
I chose wild shrimp, baby manilla clams, mussels and squid tentacles, but you can pretty much make it with whatever seafood you like.
You can make it with all clams or just shrimp, you can add lobster tails even, whatever Frutti di Mare rocks your boat! Baby scallops would make a fabulous addition to the mix.
But if you can spare 5 minutes to add that Je Ne Sais Quois to your Frutti di Mare, then you do this:
- Quickly sauté some garlic and red pepper flakes in olive oil, about 20 second.
- Add the clams and mussels and hit it with a good splash of white wine. Insane!
- Stir in your shrimp and squid tentacles, then add some good homemade arrabiata sauce. Don’t be stingy!
- Toss your spaghetti with the seafood and the sauce and dive in!
This seafood spaghetti recipe is a easy as it gets, but so rich in flavor and exquisite! Just keep in mind to move fast.
The real secret to the best Frutti di Mare is to not overcook the seafood!
Nobody likes rubbery shrimp or squid or scallops. This I know for sure kids. So keep an eye on it at all times. After you make this dish a couple of times it will come naturally to you.
I hope this seafood spaghetti recipe will inspire you to adventure more into creating family traditions that involve lots of delicious food, and great conversations at the dinner table. Because Family is Everything!
- 1 lb clams & mussels (mixed) cleaned well
- 1 lb wild shrimp peeled
- 1/2 lb squid tentacles
- 1/4 c extra virgin olive oil
- 4 cloves garlic grated
- 1 tsp red pepper flakes + more to taste
- 1/2 c white wine
- 1 lemon for serving
- 1/3 c fresh basil leaves or chopped Italian parsley
- 3/4 lb spaghetti
- 1 batch arrabiata tomato sauce made advance
- sea salt to taste
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.
Meanwhile heat up your largest skillet on medium low flame.
Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so.
Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up.
Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season)
Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.
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.
Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.
Serve with lemon wedges on the side.