Spaghetti Frutti Di Mare (Seafood Pasta)

8 Servings
35 min

This is on our menu every summer at our Italian table. A very popular dish meaning ” fruits of the sea “- the ultimate spaghetti Frutti di Mare recipe, made with mussels, squid, and shrimp in a thick red tomato sauce. These are the seafoods I like to include, but feel free to mix it up and add your own (such as baby clams and scallops). The sea salt flavors of the fresh seafood bring me back to the summer air of the Mediterranean. Every bite a memory.

If you are going to ask about the heated debate of adding cheese to seafood pasta- I am a purest on the subject- just no! I love creativity and mixing up traditional dishes, but not when it comes to mixing seafood and parmigiano. Eat this one pure and enjoy a taste of the sea at home. This seafood spaghetti is fresher and better than your favorite Italian restaurant!

Made with Amore,


Perfect for any occasion.

Salty and hearty perfection

A beautiful dish to wow a crowd or just that special someone

Spaghetti Frutti Di Mare (Seafood Pasta)
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 lb mussels cleaned well
  • 1 lb wild shrimp peeled
  • 1/2 lb squid tentacles
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic grated
  • 1 tsp red pepper flakes + more to taste
  • 1/3 cup fresh chopped Italian parsley
  • 3/4 lb spaghetti
  • 1 batch sugo al pomodoro made in advance (see other post)
  • sea salt to taste
  • Crusty bread for serving

Heat up your largest skillet on medium low flame.
Add olive oil and garlic. Stir quickly- do not to burn the garlic. Add the mussels and toss with a wooden spoon. Cook for about a minute (or until the clams start to open).
Add the shrimp to the pan with the mussels and give it a stir. Cover and cook for another minute or so.
The key is not to overcook the seafood
Once all the mussels open and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up. Taste. Add more sea salt here if needed.
Warm up the sugo al pomodoro sauce in a saucepan. Pour the sauce over the seafood and toss gently. Set aside.
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. Add the cooked spaghetti to the pan with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed.
Transfer your seafood spaghetti to a serving platter, drizzle with some olive oil and sprinkle with the parsley.
  • Serve Hot! with a side of artisan bread
Elena  @mamamiammangia__
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