Frutti Di Mare Recipe (Italian Seafood Pasta)

What is Frutti Di Mare?

Frutti Di Mare means “fruits of the sea,”. It is a delicious Italian pasta with fresh seafood like mussels, shrimp, squid, and scallops. It’s tossed in a delicious and spicy arrabbiata sauce that brings everything together.

Traditionally it’s served with long pasta like spaghetti or bucatini but you can use any pasta you like! This pasta is perfect for seafood lovers and it’s very easy to make. With just a few fresh ingredients, you can make it in an easy way at home!

Key Ingredients & Substitutions for Frutti Di Mare

Rigatoni Pasta: It’s a hollow, long pasta that holds the sauce well. You can substitute with spaghetti, linguine, or fettuccine if you prefer.

Mussels, Shrimp, Squid, Scallops: The seafood base of the dish. You can also add clams, octopus, or crab for variety. Feel free to use any seafood you like the most – i recommend choosing fresh seafood over frozen, because of the fresh flavor.

Arrabiata Sauce: A spicy tomato-based sauce. You can use marinara sauce and add red pepper flakes if you don’t have arrabiata on hand.

Garlic: Fresh garlic adds a punch of flavor to the sauce.

Dry White Wine: Adds depth and richness to the sauce. If you don’t have white wine, you can substitute with chicken broth.

Fresh Basil: Adds a bright, herbal note to the dish. You can substitute with parsley for a different flavor.

Tools You’ll Need

• Large Pot: For cooking the pasta.
• High-Sided Sauté Pan or Dutch Oven: For preparing the seafood and sauce.
• Colander: To drain the pasta.
• Tongs: To toss the pasta with the sauce and seafood.
• Measuring Cups: For measuring ingredients like the wine and sauce.

Step-by-Step Instructions for Frutti Di Mare

1. Cook the pasta: In a large pot, bring salted water to a boil. Add 12 oz of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving ½ cup of pasta water.

2. Sauté the garlic: In a large sauté pan or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant. Be careful not to burn it!

3. Add the seafood: Stir in 1 lb of mussels, ½ lb of shrimp, ½ lb of squid (bodies and tentacles), and ½ lb of bay scallops. Cook for about 4-5 minutes, stirring occasionally, until the seafood begins to cook through.

4. Deglaze with white wine: Pour in ½ cup of dry white wine and let it simmer for 2 minutes to reduce slightly.

5. Add the arrabiata sauce: Stir in 1 jar (24 oz) of arrabiata sauce. Bring the sauce to a simmer and let it cook for 5-7 minutes, allowing the seafood to finish cooking.

6. Toss the pasta: Add the cooked pasta to the sauce, with a splash of the reserved pasta water. Toss the pasta in the sauce until well-coated.

7. Garnish and serve: Remove the pan from heat and stir in ¼ cup of freshly chopped basil. Serve immediately, garnishing with more basil if you like and Enjoy!

Expert Tips for Perfect Frutti Di Mare

• Fresh Seafood is Key: For the best flavor, use fresh seafood whenever possible. If you’re using frozen seafood, thaw it completely before cooking.
• Don’t Overcook the Seafood: Seafood cooks quickly, so be sure to remove the pan from heat as soon as it’s done to avoid tough, rubbery textures.
• Balance the Spice: If you prefer a milder sauce, use less red pepper flakes or opt for a marinara sauce instead of arrabiata.
• Use High-Quality Wine: Since the wine contributes a lot of flavor to the sauce, use a dry white wine that you would enjoy drinking.

Serving Suggestions

Frutti Di Mare is a show-stopping pasta that pairs beautifully with a light, crisp white wine like Pinot Grigio or Sauvignon Blanc.

You can also serve it with a simple green salad and garlic bread for dipping into the rich, flavorful sauce. For a heartier meal, pair it with roasted vegetables like zucchini or bell peppers.

Make-Ahead and Storage

• Make-Ahead: You can prepare the sauce ahead of time and store it in the fridge for up to 3 days. Reheat it gently on the stove before adding the seafood.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water or broth to loosen the sauce.
• Freezing: While the sauce freezes well, the seafood can become rubbery when frozen and reheated. If you plan to freeze, freeze the sauce separately and add fresh seafood when reheating.

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Frequently Asked Questions (FAQ)