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Frutti di mare is a vibrant Italian seafood pasta dish made with shrimp, mussels, scallops and squid, simmered in a rich tomato sauce. The name means “fruit of the sea,” and every bite delivers the taste of the Mediterranean with tender seafood, garlic and Italian olive oil. It’s absolutely delicious and works for any occasion from a busy weeknight to a fancy dinner party. This frutti di mare recipe captures all the color, freshness and flavor of coastal Italy in one classic and impressive dish.
Classic frutti di mare combines fresh shrimp, mussels, scallops and squid in a garlicky tomato sauce for a delicious and authentic Italian seafood pasta experience.
You might also like seafood pasta salad, Italian seafood salad, fritto misto, seafood chorizo paella and slow cooker seafood bisque.
Why You’ll Love It
Restaurant quality: The combination of fresh seafood, white wine and tomato sauce creates deep flavor that tastes straight from a trattoria.
Quick to prepare: It looks fancy but comes together in about forty minutes from start to finish.
Perfect for guests: The mix of seafood and pasta makes a beautiful centerpiece for a cozy dinner party.
Frutti di Mare Pasta Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Spaghetti: Long pasta that holds the sauce and seafood beautifully.
Olive oil: Adds richness and helps the garlic release its flavor.
Garlic: Sliced thin for even flavor without bitterness.
Black mussels: Steam open to create a briny, flavorful base.
White wine: Pinot Grigio or Sauvignon Blanc adds bright acidity.
Shrimp: Cooks quickly and adds sweetness to the sauce.
Bay scallops: Tender and mild, balancing the bold arrabbiata. Sea scallops also work perfectly in frutti di mare, but since they’re larger than bay scallops, they need a little more time to cook. Sear or simmer them just until opaque in the center so they stay tender and don’t turn rubbery.
Squid: Sliced bodies and whole tentacles bring texture and visual appeal.
Arrabbiata sauce: A spicy tomato sauce that ties all the seafood together.
Fresh parsley: Adds color and freshness before serving.
How to Make Frutti di Mare
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook pasta: Boil spaghetti in salted water in a large pot until al dente, then reserve a little pasta water and drain.
Sauté aromatics: Warm olive oil in a large skillet, add sliced garlic and stir until fragrant.
Add mussels: Pour in wine, cover pan and cook until the mussels open. Discard any that stay closed.
Add seafood: Stir in squid tentacles and bodies, scallops and squid, cooking gently until just opaque.
Add sauce: Lower heat, stir in arrabbiata sauce and parsley and let the flavors meld.
Combine pasta: Toss in the spaghetti and coat evenly, using reserved pasta water to thin, if needed.
Serve: Transfer to a platter, drizzle with olive oil and sprinkle with fresh parsley, then enjoy immediately.
Substitutions and Variations
Wine substitute: Use seafood stock or chicken broth if you prefer to skip the wine.
Milder version: Swap arrabbiata sauce for store-bought or homemade marinara to tone down the spice.
Extra spicy: Add red pepper flakes.
Extra seafood: Try baby clams, crab or lobster for a heartier mix.
Frozen seafood: If using frozen seafood, thaw and pat dry before cooking so the sauce doesn’t get watery.
Gluten-free variation: Use gluten-free pasta and ensure the arrabbiata sauce and seafood mix are certified gluten-free.
Different pasta: Try linguine or fettuccine for a twist on this classic seafood pasta dish.
Garnish variation: Swap the fresh parsley for fresh basil leaves as your garnish for the final dish.
Serving Suggestions
With veggies or a salad: Pair this wonderful dish with smoked asparagus or a salad such as Italian chopped salad.
With bread: Serve air fryer garlic bread, crusty rolls or mushroom focaccia on the side.
Wine pairing: A crisp Pinot Grigio or Sauvignon Blanc works beautifully with the tomato and seafood.
How to Store Italian Seafood Spaghetti
Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: Not ideal because the seafood may toughen when thawed.
Thaw: If frozen, let it thaw overnight in the fridge before reheating.
Reheat: Warm slowly in a skillet with a splash of broth or water to loosen the sauce.
Top Tips
Use fresh seafood: Check that all mussels are tightly closed before cooking and discard any that stay open after steaming or have broken shells.
Reserve pasta water: A small splash helps the sauce coat the spaghetti perfectly.
Don’t overcook: Seafood continues to cook in the hot sauce, so remove it from heat once tender.
Serve immediately: This pasta tastes best right after tossing so the texture stays perfect.
Spaghetti Frutti di Mare FAQs
It means “fruit of the sea” in Italian and refers to a mix of fresh seafood such as shrimp, mussels, scallops and squid, often served with pasta in a tomato-based sauce.
Cook it briefly until just tender or simmer gently for a longer period. Anything in between makes it tough.
Frutti di Mare Recipe
Frutti di Mare
Equipment
- Pot Large
- Skillet or Sauté Pan with Lid
- Microplane Optional
Ingredients
- 1 Pound spaghetti
- 3 Tablespoons olive oil
- 4 Cloves garlic, thinly sliced
- 1 Pound black mussels, cleaned and debearded
- ½ Cup dry white wine
- ½ Pound shrimp, jumbo or extra large, peeled and deveined with tails left on
- ¼ Pound bay scallops
- ¼ Pound squid, bodies thinly sliced, tentacles left whole
- 2 Cups arrabbiata sauce
- 2 Tablespoons fresh parsley, chopped
- salt and freshly ground black pepper, to taste
For Garnish
- fresh parsley, chopped
- extra virgin olive oil, optional
Instructions
Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
Cook the Seafood
- Heat the olive oil in a large, deep skillet or sauté pan over medium heat.
- Add the sliced garlic and cook for 1 or 2 minutes, stirring frequently, until fragrant but not browned.
- Add the mussels to the skillet and pour in the white wine.
- Cover the skillet and let the mussels steam for 3 or 4 minutes, or until they open.
- Discard any mussels that do not open.
- Add the shrimp, bay scallops and squid (both sliced bodies and whole tentacles) to the skillet.
- Cook for 2 or 3 minutes, stirring occasionally, until the shrimp turn pink and the scallops and squid are just cooked through.
Add the Sauce and Parsley
- Reduce the heat to low and stir in the arrabbiata sauce and fresh parsley.
- Simmer for 2 or 3 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
Assemble the Dish
- Add the cooked spaghetti to the skillet and toss to coat the pasta evenly in the sauce.
- If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Garnish and Serve
- Serve immediately, garnished with additional fresh parsley and a drizzle of olive oil, if liked.
Notes
Reserve pasta water: A small splash helps the sauce coat the spaghetti perfectly.
Don’t overcook: Seafood continues to cook in the hot sauce, so remove it from heat once tender.
Serve immediately: This pasta tastes best right after tossing so the texture stays perfect.
Nutrition
Frutti di mare celebrates the sea with a mix of shrimp, mussels, scallops and squid coated in bold tomato sauce. The garlic and wine create depth while the pasta ties everything together in perfect balance. It’s one of the most classic seafood recipes, a meal meant for sharing that’s full of color and flavor. You don’t have to go to an Italian restaurant to sample this beautiful dish when this recipe makes it easy to create at home. It’s a great option for Feast of the Seven Fishes on Christmas Eve.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
