← Back to Search Results
Italian
Spaghetti Frutti di Mare

Photo by:
Comments: 1
 

Recipe

The beauty of this pasta is variety. Use whatever fresh seafood you like.

Yield: 4–6 servings
Prep time: 25 Mins
Cooking time: 10 Mins

Ingredients

  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups crushed tomatoes
  • ½ tsp crushed hot red pepper
  • 1 lb (450g) mussels, scrubbed
  • ¼ cup dry white wine
  • ½ lemon, sliced
  • 12 large shrimp, peeled and deveined
  • 1 lb (450g) baby squid, cleaned, tubes sliced into rings
  • 3 tbsp chopped parsley
  • Salt and freshly ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente.

2. While the water is coming to a boil, prepare the sauce. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute. Keep warm.

3. Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.

4. Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce and simmer for 2 minutes, stirring, until just opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.

5. Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

Notes

Caution: Tap the uncooked mussels and discard any that do not close.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

234kcal (12%)
65mg (7%)
21mg (35%)
84mcg RAE (3%)
631mg
65mg
24g
2g
1g
9g
217mg (72%)
564mg (24%)
2g (8%)
10g (15%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Elena04

    12.29.13 Flag comment

    This is the best pasta I've ever made. Im surprised no one else tried to make it or left a comment. I used to go to Buca Di Beppo when I lived in HI, and order Frutti Di Mare all the time. So I just wanted to make something that resembles me of it. This is pretty much it~tastes identical. Thank you so much for sharing your mazing recipe and I will be making it a lot! Also, I had a huge package of seafood, so I doubled everything for the sauce and wine plus lemon for the sea food. Turned out to be fantastic. Thanks again!

 

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lucid-food Lucid Food
by Louisa Shafia
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?