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Frutti Di Mare recipe on a platter with basil leaves on the side.
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5 from 7 votes

Frutti Di Mare

The best homemade Frutti Di Mare you'll ever taste! Our recipe for this spicy seafood pasta is simple, delicious and packed with tons of fresh seafood! It only takes 30 minutes to make and makes such a satisfying dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course, main dish
Cuisine: Italian
Servings: 4
Calories: 695kcal
Author: Teri & Jenny

Ingredients

pasta

  • 1 pound bucatini

spicy seafood sauce

  • 3 tablespoons extra virgin olive oil
  • 2 thinly sliced garlic cloves
  • 1 pound black mussels, scrubbed and beards removed
  • 1/3 cup dry white wine
  • 1/2 pound extra large shrimp, peeled, deveined with tails intact
  • 1/4 pound bay scallops
  • 1/4 pound squid bodies (thinly sliced) and tentacles
  • 1 recipe arrabiata sauce
  • salt and pepper to taste

garnish

  • fresh basil leaves

Instructions

pasta

  • Fill a large pot with water and bring to a boil.Add a small handful of salt and add pasta. Boil pasta, stirring occasionally until al dente. Strain pasta into a colander and gently rinse in cool water until pasta is no longer hot. Set aside.

spicy seafood sauce

  • Place a large, high sided sauté pan over medium heat. Add oil and sliced garlic and cook for 1 minute.
  • Add mussels and toss together with oil and garlic.
  • Increase heat to medium-high, add wine and cover pan with lid. Keep pan covered for about 2 minutes or until mussels open up.
  • Remove lid, add shrimp and cover again for about 2 to 3 minutes or until shrimp turns opaque.
  • Remove lid once again, add bay scallops and squid bodies and tentacles. Cover one last time for about 30 seconds to 1 minute or until tentacles curl. Season with salt and pepper and toss together.
  • Remove lid and stir sauce into the seafood mixture.
  • Lower heat to medium and simmer sauce for about 2 minutes.

assembly

  • Add cooked pasta to the pan and toss together until everything is evenly coated.
  • Finish pasta with fresh basil leaves and serve. 

Notes

Tips and Tricks 
  • Don't add the seafood to the pan all at once. You'll notice we add the seafood in stages in our recipe. We do this because each type of seafood cooked up differently, so to prevent them from overcooking we add them according to how quickly they cook up.
  • Don't overdo it on the wine. Some of the seafood we use (like mussels and scallops) release a lot of liquid once they cook up, so you want to add just enough wine in the beginning to deglaze the pan and help the mussels steam and open up. If you add too much wine, the alcohol won't be able to cook off and the sauce in the end will be too thin and unable to coat the overall dish well.
Wine Recommendations for Frutti Di Mare
Although red sauce pasta dishes are traditionally served with red wine, we actually prefer enjoying this dish with a nice crisp pinot grigio. The fruit forward flavor of pinot grigio goes really well with the variety of seafood in the dish.
We also enjoy serving our frutti di mare with a refreshing and crisp rosé which also goes well with the shellfish and doesn't combat the heavy garlic flavors.

Nutrition

Calories: 695kcal | Carbohydrates: 96g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 160mg | Sodium: 2028mg | Potassium: 987mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 5mg