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Frutti Di Mare recipe on a platter with basil leaves on the side.

Frutti Di Mare

Teri & Jenny
The best homemade Frutti Di Mare you'll ever taste! Our recipe for this seafood pasta with a kick is simple, delicious and packed with tons of fresh seafood! It only takes 30 minutes to make and makes such a satisfying dinner!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, Main Course, main dish
Cuisine Italian
Servings 4



  • 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


  • fresh basil leaves



  • 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.


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


Tips and Tricks for Frutti Di Mare Success

  • 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.


  • Change up the type of pasta depending on personal preference! We've used thicker pastas like fettuccine and pappardelle as well as shaped pastas like fusilli and cavatappi and have loved them all!
  • Switch up the seafood you use! Other great options we've used are: fresh crab meat, manila clams, octopus, sea scallops instead of bay scallops, etc!
  • If spicy isn't your thing you can definitely use a simple marinara sauce.

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.
Keyword seafood pasta, spicy seafood pasta
Tried this recipe?Let us know how it was!