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Frutti di Mare

Frutti di Mare is a celebration of the sea, where tender shrimp, briny clams, sweet mussels, and delicate sea scallops mingle with perfectly cooked pasta in a fragrant garlic and white wine sauce. Each twirl delivers layers of ocean-fresh flavor kissed with sweet San Marzano tomatoes, olive oil, and a sprinkle of herbs that bring warmth and brightness to every bite. Rich yet light, this Italian classic tastes like a seaside dinner along the Amalfi Coast, where simple ingredients create something unforgettable. Enjoy!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Dish, Seafood
Cuisine Italian
Servings 2
Calories 851 kcal

Equipment

  • 2 Large Bowls
  • 1 Can Opener
  • 1 Kitchen shears
  • Large Collander
  • Cutting Board
  • Chef Knife
  • Large pot
  • Vegetable Scrub
  • Large Saute Pan with a Fitted Lid
  • Large Serving Bowl

Ingredients
  

  • 20 littleneck clams scrubbed and cleaned
  • 20 mussels scrubbed, cleaned and de-bearded
  • 8 extra large shrimp peeled and deveined
  • 8 sea scallops
  • 23 garlic cloves peeled and chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon basil leaves chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 2 ounces dry white wine
  • 14 ounces can San Marzano tomatoes chopped
  • 1/2 pound dry spaghetti

Instructions
 

  • Get 2 large bowls: one for clams, one for mussels. In one bowl, dissolve 1/8 cup of salt in water and place the clams in the bowl. Do the same in another bowl for the mussels. Allow them to soak in the water for 20-30 minutes. In the meantime, chop your garlic and basil and set aside. 
    Open the can of tomatoes and, using kitchen shears, chop up the tomatoes right in the can. Set aside.
    Place a large pot of water on the stove for your pasta. Once it comes to a boil, salt it liberally. Cook according to package directions. Drain and set aside.
    Carefully drain the mussels. Under cold running water, rinse and scrub the mussels with either a paper towel or a vegetable scrub. Discard any shells that are broken, cracked, or open. You will have to debeard them by pulling the tough “beard” away from the shell. Rinse the bowl and carefully place the mussels back in it, and set aside.
    Carefully drain the clams and rinse them under cold running water, and scrub them. Rinse the bowl, carefully place all unbroken, uncracked, and unopened shells back into the bowl, and set aside. 
    Place a large sauté pan that has a fitted lid on the stove over medium-high heat and add the olive oil, chopped garlic, and red pepper flakes.
    At this time, add your pasta to the salted water and cook for about 7 minutes. Make sure to stir the pasta periodically to prevent it from sticking together.
    To the sauté pan, add the wine and chopped tomatoes. Carefully add the clams, mussels, shrimps, and scallops, and cover with the lid. After 5-7 minutes, uncover and check whether the clams and mussels have opened. Carefully move the contents around. You can give them another 3 minutes. Check again. Any unopened clams or mussels you need to discard. 
    Add in the cooked pasta and carefully incorporate all of the ingredients. Serve in a large serving bowl, topped with the chopped basil. Enjoy!

Nutrition

Calories: 851kcalCarbohydrates: 117gProtein: 51gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 144mgSodium: 1210mgPotassium: 1471mgFiber: 8gSugar: 12gVitamin A: 822IUVitamin C: 36mgCalcium: 234mgIron: 9mg
Keyword Clams, Mussels, Scallops, Shrimp, Seafood
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