Classic Sea Fruits Recipe (Italian Pasta Frutti di

Name: Classic Sea Fruits Recipe (Italian Pasta Frutti di Mare)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 340g linguine or spaghetti pasta; 225g raw jumbo shrimp, peeled and deveined; 225g fresh PEI mussels & 8 oz (225g) fresh littleneck clams, scrubbed; 170g squid (calamari), sliced into rings; 45ml extra virgin olive oil & 4 cloves fresh garlic, thinly sliced; 120ml dry white wine (Pinot Grigio) & 1 can (14 oz) crushed San Marzano tomatoes; ½ tsp red pepper flakes & ¼ cup chopped fresh Italian parsley, salt to taste

Jump to Recipe Step-by-Step

Seafood shines brightest when treated with respect and simplicity, and this Classic Sea Fruits Recipe (Italian Pasta Frutti di Mare) lets the natural sweetness of linguine or spaghetti pasta, jumbo shrimp, and deveined and pei mussels & 8 oz littleneck clams, scrubbed take center stage. With a focused cooking time of 35 min, gentle heat preserves delicate moisture while delivering a lightly caramelized, succulent finish.

Ingredients

4 servings

12 oz (340g) linguine or spaghetti pasta
8 oz (225g) raw jumbo shrimp, peeled and deveined
8 oz (225g) fresh PEI mussels & 8 oz (225g) fresh littleneck clams, scrubbed
6 oz (170g) squid (calamari), sliced into rings
3 tbsp (45ml) extra virgin olive oil & 4 cloves fresh garlic, thinly sliced
½ cup (120ml) dry white wine (Pinot Grigio) & 1 can (14 oz) crushed San Marzano tomatoes
½ tsp red pepper flakes & ¼ cup chopped fresh Italian parsley, salt to taste

Step-by-Step Instructions

Bring a large pot of salted water to a boil. **Cook linguine for 8 to 9 minutes** until al dente. Reserve ½ cup starchy pasta water, then drain.

Heat olive oil in a large deep skillet over medium-high heat. **Add sliced garlic and red pepper flakes, cooking 1 minute** until golden. Pour in white wine and simmer 2 minutes until reduced by half.

Add crushed San Marzano tomatoes, scrubbed clams, and mussels to skillet. **Cover with lid and steam for 4 to 5 minutes** until shells open up wide (discard any unopened shells).

Add shrimp and calamari rings to skillet. **Simmer for 3 minutes** until shrimp turn pink. Toss in cooked linguine and reserved pasta water, coat evenly, garnish with fresh parsley, and serve immediately!

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Chef Amara’s Kitchen Secrets & Pro Tips

Chef's Secret Shellfish Steam Rule: Discard any clams or mussels that remain closed after 5 minutes of steaming to ensure food safety.
Calamari Tenderness Secret: Cook calamari for under 3 minutes or over 30 minutes — anything in between becomes rubbery!
San Marzano Acid Balance: Pinch of pinch of sugar in tomato sauce balances sharp tomato acidity with ocean brine.

1. Pat Surfaces Completely Dry: Always pat seafood dry with clean paper towels before it hits the skillet. Surface moisture creates steam; dry protein sears instantly into a golden, flavorful crust. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Chef's Secret Shellfish Steam Rule: Discard any clams or mussels that remain closed after 5 minutes of steaming to ensure food safety.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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Why Did My Classic Sea Fruits Recipe (Italian Pasta Frutti di Mare) Stick to the Skillet?: Seafood sticks when the pan is not hot enough or if attempted to flip too quickly. Allow the fillet to sear undisturbed over medium-high heat; as the crust caramelizes, it will naturally release cleanly from the metal.
How to Avoid Rubberiness?: Seafood cooks in mere minutes. Remove fish or shellfish from direct heat the moment flesh turns opaque—residual carryover heat on the warm platter finishes cooking without toughening.

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Storage, Freezing & Reheating Guidelines

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Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or oven over medium-low heat until heated through.

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Frequently Asked Questions

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Q: What does "sea fruits" mean in cooking? A: "Sea fruits" is the literal translation of the Italian Frutti di Mare, referring to a traditional dish of assorted shellfish and seafood cooked in tomato garlic wine sauce.

Q: Can I use frozen seafood for this recipe? A: Yes! Thaw frozen seafood thoroughly in the refrigerator overnight and pat dry with paper towels before cooking to prevent excess water dilution.

Q: What pasta shape works best for sea fruits? A: Long pasta like Linguine, Spaghetti, or Fettuccine holds light seafood sauce best, though penne or rigatoni work well too.

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Nutrition Facts

Per serving (1 of 4)

440 Calories

54g Carbs 20% DV

32g Protein 64% DV

11g Fat 14% DV

3g Fiber 11% DV

620mg Sodium 27% DV

Carbs 49% Protein 29% Fat 22%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Seafood
Dietary Pescatarian, Mediterranean Seafood Classic
Total Time 35 min
Yield 4 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

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Classic Sea Fruits Recipe (Italian Pasta Frutti di Mare)

Ingredients

Step-by-Step Instructions

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