seafood frutti di mare recipe

Written BySheba G Updated On
seafood frutti di mare recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best seafood frutti di mare recipe

I have to say, this seafood frutti di mare recipe has become a staple in our house. It is one of those dishes that feels fancy enough for a dinner party but is simple enough for a busy weeknight. My kids love the mix of shrimp, mussels, and clams swimming in a rich tomato sauce, and I love that it is packed with protein and healthy omega-3s. It is a complete meal that always gets everyone to the table without any complaints.

This recipe is perfect for when you want something impressive but don’t want to spend all day in the kitchen. The combination of fresh seafood and simple ingredients creates a dish that is both comforting and elegant. Plus, the health benefits are a big bonus. Seafood is lean, full of nutrients, and this dish is a great way to get your family to eat more of it. Whether it is a holiday gathering or just a Sunday dinner, this frutti di mare always hits the spot.

Classic Seafood Frutti di Mare

Classic Seafood Frutti di Mare

4.7 from 846 votes

A hearty Italian seafood stew with shrimp, mussels, clams, and calamari in a garlicky tomato sauce. Served over linguine, this dish is a restaurant quality meal you can make at home.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Seafood

1/2 pound large shrimp, peeled and deveined
1/2 pound mussels, scrubbed and debearded
1/2 pound clams, scrubbed
1/2 pound calamari rings
1/4 cup olive oil

For the Sauce

1 onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1/2 cup dry white wine
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
Salt and black pepper to taste

For Serving

1 pound linguine pasta
Fresh parsley for garnish
Grated Parmesan cheese

👨‍🍳Directions

1Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes.
3Stir in garlic and red pepper flakes and cook for 1 minute until fragrant.
4Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
5Add the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6Add the mussels and clams to the sauce. Cover and cook for 5 minutes until they start to open.
7Add the shrimp and calamari, stirring gently. Cover and cook for another 3-4 minutes until shrimp are pink and calamari is tender. Discard any unopened mussels or clams.
8Toss the cooked linguine with the seafood sauce, adding reserved pasta water a little at a time if needed to loosen the sauce.
9Serve immediately, garnished with fresh parsley and Parmesan cheese.

🔧Equipment

Large pot for pasta
Large skillet or Dutch oven
Colander
Chef’s knife
Cutting board
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 180mg🧂Sodium: 720mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For the freshest seafood, buy it on the day you plan to cook. You can substitute the linguine with spaghetti or fettuccine. If you don’t drink alcohol, use seafood stock instead of white wine.

Watch Video Of How Classic Seafood Frutti di Mare Works

This seafood frutti di mare recipe is always a good idea for any occasion because it looks so impressive on the table but is actually pretty straightforward to make. It works beautifully for family gatherings or a special date night, and everyone always raves about the fresh, briny flavors. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Seafood Frutti di Mare

1. What seafood can I use in frutti di mare?

You can use a mix of shrimp, mussels, clams, calamari, and even scallops or white fish. The key is to use fresh, high quality seafood for the best flavor.

2. Can I make this recipe ahead of time?

It is best served fresh, but you can prepare the sauce a day in advance. Cook the seafood and pasta just before serving to keep everything tender and not overcooked.

3. How do I clean mussels and clams?

Scrub them under cold running water with a stiff brush to remove any grit. Debeard mussels by pulling off the fuzzy string attached to the shell. Discard any with cracked shells or that do not close when tapped.

4. Is this recipe gluten free?

It can be made gluten free by using gluten free pasta. The sauce itself is naturally gluten free, just be sure to check any wine or canned tomatoes for additives.

5. Can I use frozen seafood?

Yes, frozen seafood works well. Thaw it completely in the refrigerator before cooking and pat it dry to avoid excess water in the sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts