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Spaghetti Frutti di Mare

Updated February 23, 2016
(1 Votes)

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

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

6 servings

Preparation Time25 min

Preparation Time - Text25 mins

Cooking Time10 min

Cooking Time - Text10

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner, lunch

Taste and Texturehot & spicy, savory

Type of Dishdry pasta

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

Instructions

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.

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.

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.

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.

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.

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.

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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!

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