Frutti di Mare
Frutti di mare teams fresh seafood with pasta and tomato sauce for an Italian favorite that evokes dining by the coast. The flavors of garlic and white wine make it aromatic and easy to love.
Servings: 4
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
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.
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
Calories: 668kcal | Carbohydrates: 97g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 89mg | Sodium: 880mg | Potassium: 974mg | Fiber: 6g | Sugar: 8g | Vitamin A: 802IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 6mg
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