When it comes to iconic Italian dishes that capture the essence of the sea, Spaghetti ai Frutti di Mare—or spaghetti with mixed seafood—stands proudly among the most celebrated. This dish brings together the briny sweetness of the ocean with the rustic simplicity of Italian cooking, creating a plate of pasta that is both comforting and luxurious. Popular in coastal towns across Italy, from Naples to Venice, it embodies freshness, balance, and respect for quality ingredients. The magic of this recipe lies in its ability to showcase a variety of seafood—clams, mussels, shrimp, calamari, and sometimes even scallops or crab—without ever overwhelming the pasta itself. Let’s walk through how to prepare this beautiful seafood pasta dish at home.
Ingredients
For 4 servings, you’ll need:
-
400g (14 oz) spaghetti
-
2 tbsp extra virgin olive oil
-
2 cloves garlic, thinly sliced
-
1 small shallot, finely chopped
-
½ tsp red pepper flakes (optional, for heat)
-
200g (7 oz) fresh clams, scrubbed clean
-
200g (7 oz) mussels, scrubbed and debearded
-
200g (7 oz) squid (rings and tentacles)
-
200g (7 oz) shrimp, peeled and deveined
-
150ml (about ⅔ cup) dry white wine
-
250g (9 oz) cherry tomatoes, halved
-
1 tbsp tomato paste (optional, for deeper flavor)
-
Salt and freshly ground black pepper, to taste
-
Fresh parsley, chopped, for garnish
-
Lemon wedges, for serving
Step-by-Step Instructions
1. Prepare the seafood
Start by cleaning all the seafood thoroughly. Scrub the clams and mussels under cold water, discarding any that are cracked or remain open when tapped. Peel and devein the shrimp, leaving tails on if you’d like a more rustic look. Clean the squid and slice into rings. Fresh seafood is key here—its natural flavor is the heart of the dish.
2. Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente (it will finish cooking in the sauce). Reserve about a cup of the pasta water, then drain the pasta and set aside.
3. Build the flavor base
In a wide, deep skillet or sauté pan, heat the olive oil over medium heat. Add the garlic and shallot, letting them gently sizzle until fragrant and golden, about 1–2 minutes. Sprinkle in the red pepper flakes if you enjoy a little heat. This aromatic base will infuse the seafood with flavor.
4. Cook the seafood
Add the clams and mussels first, since they take the longest to open. Pour in the white wine, cover the pan, and let them steam for 4–5 minutes until they just begin to open. Next, stir in the shrimp and squid along with the cherry tomatoes and tomato paste. Cook gently for another 3–4 minutes, just until the shrimp turn pink and the squid turns opaque. Be careful not to overcook, as seafood becomes rubbery quickly.
Discard any clams or mussels that do not open during cooking.
5. Toss everything together
Add the drained spaghetti to the pan, tossing it in the seafood mixture so it soaks up all the juices. If the pasta seems dry, splash in some of the reserved pasta water to loosen the sauce. Season with salt and black pepper to taste. The idea is to create a glossy, briny sauce that lightly coats the pasta without drowning it.
6. Finish and serve
Turn off the heat, sprinkle generously with fresh parsley, and give everything a final toss. Serve immediately with lemon wedges on the side. A squeeze of lemon brightens the flavors and highlights the freshness of the seafood.
Tips for Success
-
Use fresh seafood: Frozen works in a pinch, but fresh shellfish and shrimp provide unmatched sweetness and texture.
-
Don’t overdo the tomato: This is not a heavy tomato-based sauce. The tomatoes should add acidity and balance, not dominate the seafood.
-
Keep it light: Resist adding cheese—seafood and cheese rarely mix in Italian tradition, as cheese can overpower the delicate flavors of the sea.
-
Serve immediately: Seafood pasta is best enjoyed straight from the pan while the clams and mussels are still warm and juicy.
Wine Pairing
Spaghetti ai Frutti di Mare pairs beautifully with crisp, dry Italian white wines such as Pinot Grigio, Vermentino, or Falanghina. Their bright acidity enhances the natural brininess of the seafood while cleansing the palate between bites.
A Taste of the Coast at Home
Making Spaghetti ai Frutti di Mare is more than preparing a meal—it’s an invitation to bring the Italian coastline to your table. Each forkful carries the freshness of the ocean, the warmth of garlic and olive oil, and the comfort of perfectly cooked pasta. Whether you prepare it for a romantic dinner, a family gathering, or simply to treat yourself, this dish captures the spirit of seaside Italy in every bite.
