Frutti di Mare Recipe

Frutti di Mare Recipe

he ultimate spaghetti Frutti di Mare recipe, made with child clams, mussels, squid and shrimp in a thick pink Arrabiata sauce. Fra Diavolo style seafood spaghetti, higher than your preferred Italian eating place. 

a very popular Italian pasta dish which means ” fruit of the ocean “, made with the hottest seafood you can get hold of. 

This fancy searching dinner is one of the easiest, most astonishing meals you may have at the table in 30 minutes on a Tuesday. I swear on my saffron! 
I selected wild shrimp, child manilla clams, mussels and squid tentacles, but you could pretty tons make it with whatever shellfish you like.

Frutti di Mare Recipe

  • 4 cloves garlic grated
  • 1 tsp red pepper flakes + more to taste
  • 1/2 c white wine
  • 1 lemon for serving
  • 3/4 lb spaghetti
  • 1 batch arrabiata tomato sauce made advance
  • sea salt to taste
  • 1/3 c fresh basil leaves or chopped Italian parsley
  • 1 lb clams & mussels (mixed) cleaned well
  • 1 lb wild shrimp peeled
  • 1/2 lb squid tentacles
  • 1/4 c extra virgin olive oil

  1. carry a huge pot of salted water to a boil. prepare dinner the spaghetti in line with the package instructions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
  2. in the meantime heat up your biggest skillet on medium low flame.
  3. add a lug of olive oil, the garlic and pink pepper flakes. Stir quickly ensuring now not to burn the garlic. add within the clams and mussels and toss them around.
  4. Pour in the white wine and cowl with a lid. cook dinner for approximately a minute or so till the clams start to open.
  5. add the shrimp to the skillet with clams and give it a stir. cover and prepare dinner for any other minute or so.
  6. as soon as all of the clams and mussels have opened and the shrimp is sort of cooked, add the squid tentacles. cook every other 30 seconds or so till they curl up.
  7. flavor for seasonings and add more sea salt if wanted. ( remember that shellfish will spit out plenty of sea water for the duration of cooking, so wait till the quit to season)
  8. in the meantime heat up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.
  9. add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. upload a touch little bit of the reserved pasta water if needed to stretch out the sauce.
  10. transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.

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