Rotini Frutti di Mare

Rotini Frutti di Mare is a vibrant and flavorful seafood pasta dish that combines the best of the ocean with hearty rotini. This dish features a medley of fresh clams, mussels, shrimp, and squid, all simmered in a zesty white wine and garlic sauce with a kick of red pepper flakes.

Tossed with a rich arrabiata tomato sauce and al dente rotini, this recipe is the perfect way to enjoy the flavors of the sea.

Finished with a sprinkle of fresh basil or parsley and a squeeze of lemon, it’s a beautiful, restaurant-quality dish that’s surprisingly easy to make at home. Perfect for a special dinner or seafood lovers looking for something bold and comforting!

Why You’ll Love This Recipe:

People will love Rotini Frutti di Mare because it brings together a delicious combination of fresh, tender seafood and perfectly cooked pasta in a bold, flavorful sauce.

The blend of clams, mussels, shrimp, and squid creates a variety of textures that make every bite exciting, while the zesty garlic, red pepper flakes, and white wine sauce infuse the dish with rich, savory flavors.

The arrabiata tomato sauce adds a tangy, slightly spicy kick that complements the sweetness of the seafood, and the fresh basil or parsley gives it a burst of herbal freshness.

It’s a dish that feels indulgent yet is surprisingly easy to prepare, making it perfect for impressing guests or enjoying a special meal at home.

Plus, the lemon wedges on the side add the perfect touch of brightness to elevate the flavors even more!

Key Ingredients:

Rotini: A hearty pasta shape that holds the rich seafood sauce beautifully, providing a satisfying bite.

Extra virgin olive oil: Adds a smooth, fruity base for sautéing garlic and infusing the dish with rich flavor.

Garlic & red pepper flakes: Provide aromatic depth and a touch of heat to enhance the seafood’s natural sweetness.

Clams, mussels, shrimp, and squid tentacles: A variety of fresh, succulent seafood that gives the dish its signature “frutti di mare” (fruits of the sea) character.

White wine: Adds brightness and acidity, helping to open the clams and mussels while enriching the sauce.

Arrabiata tomato sauce: A bold, slightly spicy tomato sauce that complements the seafood with its tangy flavor.

Fresh basil (or parsley): Adds a burst of freshness and color to finish the dish.

Lemon wedges: For a zesty, refreshing squeeze of citrus that cuts through the richness of the seafood and sauce.

Rotini Frutti di Mare

Ingredients

¾ lb rotini

¼ cup extra virgin olive oil

4 cloves garlic, grated

1 tsp red pepper flakes, plus more to taste

1 lb clams and mussels, (mixed), cleaned well

½ cup white wine

1 lb wild shrimp, peeled

½ lb squid tentacles

sea salt, to taste

arrabiata tomato sauce*, made in advance, (see Recipe Notes for recipe)

To Serve:

⅓ cup fresh basil leaves, (or chopped Italian parsley)

1 lemon, sliced into wedges

Instructions

Bring a large pot of salted water to a boil.

Cook the rotini according to the package directions until al dente. Drain and reserve 1 cup of the salty pasta water.

Meanwhile, heat up the largest skillet on medium-low heat. Add olive oil, garlic, and red pepper flakes. Stir quickly and make sure not to burn the garlic.

Add in the clams and mussels and toss them around.

Pour in the white wine and cover with a lid. Cook for about 1 minute or so until the clams start to open.

Add the shrimp to the skillet with clams and give it a stir. Cover and cook for 1 minute or so.

Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook for another 30 seconds or so until they curl up.

Season to taste with sea salt, if needed.

Meanwhile, warm up the sauce in a saucepan.

Pour the sauce over the seafood and toss to coat well.

Add the cooked rotini pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.

Transfer seafood rotini to a serving platter, drizzle with olive oil and sprinkle with the basil and parsley.

Serve with lemon wedges on the side, and enjoy!

Notes:

Pasta Choice:

Use high-quality rotini for best results. Cook until al dente for the right texture, which is slightly firm to the bite.

Seafood Selection:

Mix of clams and mussels: Clean well to remove any sand.
Shrimp: Peel and devein for a clean presentation and ease of eating.
Squid tentacles: Adds a unique texture and flavor to the dish.

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Aromatics and Seasoning:

Garlic and red pepper flakes: Provides a robust and slightly spicy base.
Sea salt: Adjust to taste, especially since seafood and pasta water already contain salt.

Cooking Technique:

Sauté garlic and red pepper flakes on medium-low heat to prevent burning and ensure the oil absorbs the flavors.

Cooking seafood in stages: Start with clams and mussels, then add shrimp, and finish with squid tentacles. This ensures each type of seafood is perfectly cooked.

White Wine:

Adds acidity and depth of flavor. Allow it to reduce slightly to enhance its taste and help in cooking the seafood.

Arrabiata Tomato Sauce:

Use a pre-made or homemade arrabiata sauce for a spicy tomato flavor. Warm it separately before adding to the seafood.

Adjust the quantity based on your preference for sauce-to-pasta ratio.

Combining Pasta and Sauce:

Reserve some pasta water: This starchy water helps to bind the sauce and pasta together, creating a cohesive dish.
Toss pasta in the sauce: Ensures every strand is well-coated.

Fresh Herbs:

Basil or parsley: Adds a fresh, aromatic finish to the dish. Sprinkle generously before serving.

Serving Suggestions:

Lemon wedges: Serve on the side for a fresh citrus burst that complements the seafood.
Drizzle of olive oil: Adds a glossy finish and enhances the overall flavor.

Nutritional Benefits:

Seafood is a great source of lean protein and omega-3 fatty acids.
Olive oil adds healthy monounsaturated fats.
Garlic and red pepper flakes have various health benefits, including anti-inflammatory properties.

Cleaning Seafood: Ensure all shellfish are scrubbed and debearded. Discard any that remain open after cooking.

Pasta Water: Always reserve pasta water before draining. It’s an invaluable ingredient for adjusting the consistency of your sauce.

Overcooking Seafood: Be mindful not to overcook the seafood. Each type has a different cooking time to prevent them from becoming tough.

Customizing Heat: Adjust the amount of red pepper flakes based on your spice tolerance.

Wine Substitute: If you prefer not to use wine, you can substitute with seafood or chicken broth for a different flavor profile.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta instead of rotini?

Yes, you can use other types of pasta such as linguine, fettuccine, or even angel hair.

Just ensure it is cooked al dente to maintain the right texture.

What can I use as a substitute for white wine in the recipe?

If you prefer not to use white wine, you can substitute it with seafood broth or chicken broth.

This will still provide a flavorful base for the dish.

How do I clean clams and mussels properly?

To clean clams and mussels, scrub the shells under cold running water to remove any dirt or sand.

Discard any that are open and do not close when tapped.

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood. Make sure to thaw it completely and pat it dry before cooking to avoid excess water in the dish.

What is the best way to prevent garlic from burning?

Cook the garlic on medium-low heat and stir frequently.

Adding it to the oil first helps infuse the oil with garlic flavor without burning.

How do I make arrabiata tomato sauce from scratch?

To make arrabiata sauce, sauté garlic and red pepper flakes in olive oil, add crushed tomatoes, salt, and let it simmer until thickened.

Adjust the heat by adding more red pepper flakes if desired.

Can I add other seafood to this dish?

Yes, you can add other seafood such as scallops or chunks of firm white fish.

Adjust the cooking times accordingly to avoid overcooking.

How do I know when the clams and mussels are cooked?

Clams and mussels are cooked when their shells open.

Discard any that do not open after cooking as they may be unsafe to eat.

What should I do if my sauce is too thick or too thin?

If the sauce is too thick, add a bit of the reserved pasta water to thin it out.

If it’s too thin, let it simmer a bit longer to reduce and thicken.

How can I make this dish spicier?

To make the dish spicier, add more red pepper flakes either during the initial sautéing of garlic or as a finishing touch when serving.