Tulo

Frutti di Mare Recipe

Building the sauce in stages, garlic and wine first, then a light tomato base, then the seafood added in order of cooking time, keeps every piece of shellfish and shrimp tender instead of rubbery, and the pasta finishes directly in the sauce so it absorbs the briny liquid released by the shellfish.

Prep
25 min
Cook
25 min
Total
50 min
Servings
4

Ingredients

Servings4
  • 12 oz linguine
  • 1 lb mussels, scrubbed and debearded
  • 1 lb littleneck clams, scrubbed
  • 3/4 lb large shrimp, peeled and deveined, tails on
  • 1/2 lb calamari, cleaned, tubes sliced into rings
  • 5 tbsp olive oil
  • 6 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 cup crushed San Marzano tomatoes
  • 1/2 tsp red pepper flakes
  • 1/3 cup fresh flat-leaf parsley, chopped
  • 1 tsp salt

Nutrition per serving

Calories
883
Protein
41g
Carbs
134g
Fat
22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Soak the mussels and clams in a bowl of cold, well-salted water for 20 minutes so they purge any trapped sand, then drain and discard any that stay open when tapped.
  2. 2Bring a large pot of well-salted water to a boil and cook the linguine 2 minutes short of the package's al dente time. Reserve 1 cup of the pasta water before draining.
  3. 3While the pasta cooks, heat the olive oil in a wide, deep skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute, until fragrant but not browned.
  4. 4Pour in the white wine, raise the heat to medium-high, and simmer for 2-3 minutes to cook off the raw alcohol smell.
  5. 5Stir in the crushed tomatoes and 1/2 teaspoon salt, and simmer for 5 minutes to let the sauce thicken slightly.
  6. 6Add the mussels and clams, cover the skillet, and cook for 4-6 minutes, shaking the pan occasionally, until the shells open. Discard any that remain closed.
  7. 7Nestle the shrimp and calamari into the sauce around the open shells, cover, and cook for 2-3 more minutes, until the shrimp are pink and opaque and the calamari is just firm.
  8. 8Add the drained linguine directly to the skillet along with a splash of the reserved pasta water. Toss everything together over medium heat for 1-2 minutes so the pasta soaks up the sauce, adding more pasta water if it looks dry.
  9. 9Remove from heat, stir in most of the parsley, and divide among bowls. Top with the remaining parsley and serve immediately.

Tips & variations

  • If a fishmonger sells a pre-mixed seafood medley, it works fine here; just adjust cooking times based on what's included and add anything delicate, like scallops, last.
  • A splash of clam juice or fish stock in place of some of the pasta water deepens the sauce if the shellfish don't release much liquid.
  • For a spicier version, double the red pepper flakes and finish with a drizzle of chili oil.
  • Swap linguine for spaghetti or bucatini; short pasta shapes tend to trap less sauce and are less traditional for this dish.

Storage & reheating

Frutti di mare is best eaten the day it's made, since reheated shellfish and calamari toughen quickly. If storing leftovers, refrigerate in an airtight container for up to 1 day and reheat gently in a covered skillet over low heat with a splash of water, just until warmed through.

Tips from the Tulo kitchen

  • Any mussel or clam that doesn't close within a few seconds of a firm tap before cooking, or that stays shut after cooking, should be discarded rather than eaten.
  • Buy shrimp and calamari the same day they'll be cooked; both lose texture quickly in the fridge.

FAQ

What does frutti di mare mean?

It translates to "fruits of the sea" in Italian and refers to a mix of shellfish and other seafood, typically served over pasta or as a seafood stew.

Can I use frozen seafood for frutti di mare?

Yes, but thaw everything fully in the refrigerator first and pat it dry; wet, half-frozen seafood will steam instead of sear and can water down the sauce.

Is frutti di mare supposed to be red or white sauce?

Both versions exist. This recipe uses a light tomato base, but a version without tomatoes, called bianco, relies on just garlic, wine, and olive oil.

Why didn't some of my mussels or clams open?

A shell that stays closed after cooking usually means the animal was already dead before cooking and should be thrown out, not forced open.

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