Spaghetti ai Frutti di Mare
Spaghetti ai Frutti di Mare is a timeless Italian coastal classic that captures the essence of the sea in every bite.
Briny shellfish, tender shrimp, and delicate squid are gently cooked in olive oil, garlic, and white wine, then brought together with pasta and a bold arrabbiata tomato sauce.
The result is a dish that feels both elegant and rustic—light yet deeply flavorful—where freshness, balance, and precise timing turn simple ingredients into something truly unforgettable.
Why People Will Love This Recipe
True taste of the sea – A generous mix of clams, mussels, shrimp, and squid delivers briny, ocean-fresh flavor that feels authentic and deeply satisfying.
Perfect balance of elegance and comfort – This dish is refined enough for a special dinner yet comforting and familiar, making it ideal for both weeknights and entertaining.
Layered, restaurant-quality flavor – Olive oil, garlic, red pepper flakes, and white wine build a fragrant base that elevates the seafood without overpowering it.
Bold yet balanced tomato heat – The arrabbiata sauce adds gentle spice and acidity, cutting through the richness while letting the seafood remain the star.
Textural harmony – Al dente spaghetti, tender shrimp, silky squid, and juicy shellfish create contrast in every bite.
Fast, skill-driven cooking – The recipe rewards good technique rather than long cooking, making it exciting and satisfying to prepare.
Naturally impressive presentation – Open shells, glossy pasta, and fresh herbs make the dish visually striking with minimal effort.
Fresh, bright finish – Basil or parsley and a squeeze of lemon bring freshness that ties all the flavors together.
Customizable without losing its soul – Easy to adapt with different seafood or heat levels while staying true to its Italian roots.
A classic that never feels heavy – Rich in flavor yet light on the palate, this pasta leaves you satisfied, not weighed down.
Key Ingredients
Spaghetti – The backbone of the dish, cooked al dente so it stays firm and carries the sauce and seafood without becoming heavy or soggy.
Extra Virgin Olive Oil – Adds richness and silkiness while acting as the flavor carrier for garlic, chili flakes, and seafood aromas.
Garlic & Red Pepper Flakes – Create a fragrant, gently spicy base that wakes up the palate without overpowering the delicate seafood.
Clams & Mussels – Provide briny depth and natural salinity, releasing their juices into the sauce to form the essence of the sea.
Wild Shrimp – Sweet, tender, and meaty, shrimp add body and protein while balancing the shellfish.
Squid Tentacles – Contribute a unique texture and subtle sweetness, enhancing complexity when cooked quickly and gently.
White Wine – Brings acidity and brightness, helping to steam the shellfish and lift the overall flavor profile.
Arrabbiata Tomato Sauce – Adds warmth, gentle heat, and structure, tying the seafood together without masking its freshness.
Fresh Basil or Italian Parsley – Finishes the dish with herbal freshness and aromatic lift.
Lemon Wedges – Offer a final burst of citrus that sharpens and balances the richness just before eating.
Expert Tips:
Start with impeccably fresh seafood – Fresh clams, mussels, shrimp, and squid should smell clean and briny, never fishy. Quality seafood is the single most important factor in this dish.
Cook seafood in stages, not all at once – Shellfish, shrimp, and squid all cook at different speeds. Adding them gradually prevents rubbery textures and keeps each element tender.
Keep the heat controlled – Use medium-low heat when blooming the garlic and red pepper flakes to avoid bitterness. Increase heat slightly only when steaming shellfish with wine.
Let the wine reduce briefly – After adding white wine, give it a moment to simmer and reduce. This cooks off harsh alcohol notes and concentrates flavor.
Salt with restraint – Shellfish and pasta water already contribute salinity. Taste at the end and adjust carefully to avoid an overly salty dish.
Warm the arrabbiata sauce separately – Heating the sauce on its own preserves its texture and allows you to control how much goes into the seafood.
Reserve and use pasta water wisely – Add it gradually to loosen the sauce and help it cling to the pasta without becoming watery.
Toss pasta off the heat if needed – Once everything is combined, gentle tossing prevents overcooking delicate seafood.
Finish with acid and herbs – Lemon juice and fresh herbs should be added at the very end to keep flavors bright and fresh.
Serve immediately – Seafood pasta is at its peak the moment it comes together; delaying service risks overcooked seafood and dull flavors.
Spaghetti ai Frutti di Mare
Ingredients
¾ lb spaghetti
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 spaghetti 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 spaghetti 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 spaghetti to a serving platter, drizzle with olive oil and sprinkle with the basil and parsley.
Serve with lemon wedges on the side, and enjoy!
Important Notes When Making Spaghetti ai Frutti di Mare
Timing is everything – This recipe moves quickly, and even an extra minute can overcook the seafood. Have all ingredients prepped and within reach before you start cooking.
Discard unopened shellfish – Any clams or mussels that do not open during cooking should be thrown away, as they may not be safe to eat.
Do not rinse cooked pasta – Rinsing removes surface starch, which is essential for helping the sauce cling to the spaghetti.
Arrabbiata should complement, not dominate – Use just enough sauce to coat the pasta and seafood. Too much tomato sauce can overpower the delicate marine flavors.
Squid cooks extremely fast – Add squid tentacles last and cook only until they curl. Overcooking will make them tough and chewy.
Use a wide skillet – A large, shallow pan allows shellfish to open evenly and gives pasta space to toss without breaking seafood.
Pasta water is a tool, not an afterthought – The starchy water helps bind sauce and pasta; add gradually for the right consistency.
Heat level should be subtle – Red pepper flakes should enhance the dish, not turn it into a spicy pasta. Adjust with care.
Fresh herbs are essential – Dried herbs won’t provide the same brightness or aroma needed to finish this dish properly.
Best enjoyed immediately – This pasta does not improve with time; leftovers will lose texture and freshness.
How to Enjoy Spaghetti ai Frutti di Mare After Cooking
Serve immediately while everything is at its peak
This dish is meant to be enjoyed the moment it’s finished. The seafood is tender, the pasta is perfectly al dente, and the sauce is glossy and cohesive right off the stove.
Plate generously but thoughtfully
Twirl the spaghetti into a loose nest and make sure each serving includes a balance of pasta and seafood. Let the clams and mussels sit visibly on top for both beauty and aroma.
Finish with fresh herbs and olive oil
A final sprinkle of basil or parsley and a light drizzle of high-quality olive oil enhance aroma and add richness without heaviness.
Use lemon sparingly at the table
Offer lemon wedges on the side and let diners squeeze just a little. The acidity brightens the seafood but should not dominate the dish.
Pair with the right beverage
A crisp white wine such as Pinot Grigio or Vermentino complements the briny seafood and tomato acidity beautifully. Sparkling water with lemon also works well.
Enjoy slowly, bite by bite
This is a dish meant to be savored. Each forkful should include pasta, sauce, and seafood together to appreciate the full balance of flavors and textures.
Keep sides minimal
Serve with simple crusty bread to soak up the sauce. Avoid heavy sides that compete with the seafood’s delicacy.
Mind the shells
Use a bowl or plate on the side for discarded shells so the meal stays relaxed and enjoyable.
Avoid reheating if possible
Seafood pasta does not reheat well. If there are leftovers, enjoy them at room temperature rather than overcooking the seafood again.
Appreciate the simplicity
This dish shines because of restraint and balance—take a moment to enjoy how fresh ingredients and technique come together in a classic Italian way.
Nutrition Information:
Assumption: values are per 1 serving (recipe serves ~4), using extra-virgin olive oil and arrabbiata sauce as listed.
Calories: 660–700 kcal | Total Fat: 24–28 g | Saturated Fat: 3.5–4.5 g | Monounsaturated Fat: 16–19 g | Polyunsaturated Fat: 2–3 g | Cholesterol: 180–210 mg | Sodium: 800–900 mg (depending on added salt and pasta water) | Total Carbohydrates: 66–72 g | Dietary Fiber: 3.5–4.5 g | Sugars: 4–6 g | Protein: 34–38 g
Frequently Asked Questions:
Can I use frozen seafood for this recipe?
Yes. Frozen seafood works well if it’s fully thawed and patted dry before cooking. Excess moisture can dilute the sauce and prevent proper searing, so drying is essential.
What’s the best pasta shape for Frutti di Mare besides spaghetti?
Linguine is the most traditional alternative, but fettuccine or bucatini also work well. Choose a long pasta that can hold sauce and wrap around the seafood.
Why is the seafood added in stages?
Different seafood cooks at different speeds. Clams and mussels need time to open, shrimp cook quickly, and squid cooks fastest. Staging prevents rubbery textures and keeps everything tender.
Can I make this dish without tomato sauce?
Yes. You can omit the arrabbiata sauce and finish with olive oil, garlic, wine, and pasta water for a classic white (in bianco) version that highlights pure seafood flavor.
How do I avoid a watery sauce?
Use a wide pan, let the wine reduce slightly, and add pasta water gradually. Avoid overcrowding the pan and make sure seafood is dry before cooking to keep the sauce concentrated and glossy.
How do I prep shellfish correctly before cooking?
Scrub clams and mussels under cold running water, remove beards from mussels, and discard any shells that are cracked or stay open when tapped. Proper cleaning prevents grit and ensures safe cooking.
How can I tell when shrimp and squid are perfectly cooked?
Shrimp should turn opaque and lightly curl into a “C” shape, while squid tentacles should just curl and firm up. Cooking beyond this point will make them rubbery.
Should I salt the pasta water heavily?
Yes. Pasta water should taste like the sea. This seasoning is essential because it flavors the pasta from the inside and helps balance the seafood and sauce later.
When should the pasta be added to the seafood?
Add the pasta once the seafood is nearly cooked and the sauce is ready. Toss briefly so the pasta absorbs flavor without overcooking the seafood.
What’s the biggest mistake to avoid when making this dish?
Overcooking the seafood. This recipe relies on quick, precise timing—once everything is just cooked through, remove from heat and serve immediately for the best texture and flavor.