Frutti di Mare

My Frutti di Mare is a restaurant-quality seafood pasta featuring clams, mussels, shrimp and squid in a spicy arrabbiata sauce. It’s one of the best seafood dishes in the world.

I love a good seafood pasta, from classic Clam Linguine to the fusion Jambalaya Pasta. Today’s recipe is along the lines of Shrimp fra Diavolo, having a spicy tomato-based sauce. But it amps up the seafood factor big time.

What is Frutti di Mare?

The Italian term “frutti di mare” literally translates to “fruit of the sea.” As a dish, it contains a variety of seafood tossed with pasta. It typically does not include fish, but instead species which are caught in ways more similar to fruit picking.

There are a number variations, but the most typical, which I am presenting you with today, has a spicy tomato based Arrabiata Sauce.

Ingredients Needed

For a complete list, along with exact measurements, please see the recipe card. Here, I will highlight the main components of Frutti di Mare:

• Seafood – You can get creative here. I am using a mix of clam, mussels, shrimp and squid today. Sometimes, I also like to throw some scallops in at the end of cooking time (with the shrimp for sea scallops, with the squid for bay scallops).
• Pasta – A long shape works best here. I personally like fettuccine or linguine, but spaghetti and bucatini are also great.
• Tomatoes – These form the base of the sauce. As this is kind of a special meal, I always use whole canned San Marzano tomatoes. They’re a little more expensive, but worth it for their superior flavor. I crush them by hand in a large bowl.
• Garlic – A requirement for any tomato based pasta dish. I use minced garlic in the sauce and sliced garlic in the final dish.
• Onion – It goes in the sauce.
• Crushed red pepper – This dish is meant to be spicy. I use quite a bit in the sauce, but feel free to use less if you don’t like too much kick in your food.
• Extra virgin olive oil – Used in both the sauce and the final dish.
• White wine – A nice dry variety like chardonnay or pinot grigio.
• Basil – Always fresh.

Frutti di Mare Recipe

First I get the sauce going by heating ¼ cup olive oil in a large heavy bottomed pot. I add onion and cook until it becomes soft and translucent, then minced garlic and crushed red pepper. I cook, stirring, for 1 minute.

Then, I add crushed tomatoes, and simmer the sauce for 45 minutes, adding water as needed to prevent the sauce from becoming too thick.

When the sauce is ready, I get started with the Frutti di Mare by getting the pasta boiling in salted water.

I heat the remaining ¼ cup extra virgin olive oil in a large skillet or braiser, then add sliced garlic and sauté for 30 seconds.

Now it’s time to get the seafood started. First, I add the mussels and clams, along with white wine. I cover the pan with a lid and cook until the clams and mussels begin to open.

Next, I add the arrabbiata sauce and fresh basil and give everything a good stir, then add the shrimp and simmer for a few minutes until they turn opaque.

Then, I stir in the squid, cover, and cook for 1-2 minutes, until the tentacles curl up. I make sure to remove and discard any clams or mussels that have not opened, as those can make you sick.

Finally, I stir in the pasta. It’s ready to serve!

Jason’s Tips

• Always use fresh, good quality seafood from a reputable vendor. It’s the star of the dish, after all.
• Make sure to scrub your mussels and remove the beard (the hair-like fibers coming out of the shell).
• It’s always a good idea to soak the clams in cold salted water (2 tablespoons of salt per gallon). If there is any sand inside them, they will purge it out when soaked.
• If any of the clams are open before cooking, tap on the shell. If they do not close, this means they have died and must be discarded.
• Discard any clams or mussels that do not open after cooking. I made it bold in the instructions, and I’m telling you again here. If they do not open, they can make you sick.
• In a rush? Just use two jars of good quality arrabbiata sauce!

Do try my Frutti di Mare. It’s a fantastic company meal, but also easy enough for any night of the week. And if you love a variety of seafood in your meals, be sure to try our Cioppino and Moqueca. They’re both fantastic.

If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.

More great pasta dishes to try:
Gigi Hadid Pasta
Cajun Shrimp Pasta
Orecchiette with Sausage
Espagueti Verde
Johnny Marzetti
Pasta alla Norcina
Rasta Pasta

Frutti di Mare

Yield: 6 servings

My Frutti di Mare recipe is the perfect company meal, featuring a variety of seafoods tossed with pasta and a spicy arrabbiata sauce.

Print

Ingredients

Arrabbiata Sauce

• ¼ cup extra virgin olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1.5 Tbsp crushed red pepper
• 2 28oz cans whole San Marzano Tomatoes, crushed by hand
• 1 cup water (you may not use all)
• salt, to taste
• pepper, to taste
• sugar, to taste

Frutti di Mare

• 12oz uncooked pasta
• ¼ cup extra virgin olive oil
• 4 cloves garlic, sliced
• 12 middleneck clams
• 12 mussels, cleaned and debearded
• ½ cup dry white wine
• ¼ cup fresh basil, chopped
• 1 pound shrimp, peeled and deveined
• ¾ pound squid

Instructions

Arrabbiata Sauce

1. Heat ¼ cup olive oil in a large heavy bottomed pot. Add onion and cook until it becomes soft and translucent.
2. Add 4 cloves minced garlic and crushed red pepper. Cook, stirring, for 1 minute.
3. Add crushed tomatoes. Bring to a low simmer, reduce heat, and simmer for 45 minutes, adding water as needed to prevent the sauce from becoming too thick.

Frutti di Mare

1. Bring a large pot of salted water to a boil and cook pasta to desired tenderness. Drain and set aside.
2. Heat remaining ¼ cup extra virgin olive oil in a large skillet or braiser. Add sliced garlic and sauté for 30 seconds.
3. Add mussels and clams, along with white wine. Cover the pan with a lid and cook until the clams and mussels begin to open.
4. Add the arrabbiata sauce and fresh basil. Give everything a good stir.
5. Add the shrimp and simmer for a few minutes until they turn opaque.
6. Stir in squid, cover, and cook for 1-2 minutes, until the tentacles curl up.
7. Remove and discard any clams or mussels that have not opened. Stir in pasta. Serve immediately.

Notes

1. Make sure to scrub your mussels and remove the beard (the hair-like fibers coming out of the shell).
2. It’s always a good idea to soak the clams in cold salted water (2 tablespoons of salt per gallon). If there is any sand inside them, they will purge it out when soaked.
3. If any of the clams are open before cooking, tap on the shell. If they do not close, this means they have died and must be discarded.
4. Discard any clams or mussels that do not open after cooking. I made it bold in the instructions, and I’m telling you again here. If they do not open, they can make you sick.
5. In a rush? Just use two jars of good quality arrabbiata sauce!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.