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Linguine Frutti di Mare Recipe

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★★★★

3.9 from 27 reviews

Linguine Frutti di Mare is a classic Italian seafood pasta dish featuring a medley of clams, mussels, shrimp, calamari, and scallops simmered in a flavorful Italian marinara sauce with garlic and white wine. This recipe perfectly balances the fresh briny flavors of the sea with the comforting texture of al dente linguine, making it an ideal meal for seafood lovers seeking a quick yet elegant dinner.

Ingredients

Scale

Pasta

  • 1 pound linguine

Seafood

  • ½ pound clams (soaked in water to remove sand)
  • ⅓ pound mussels (soaked in water to remove sand)
  • ½ pound shrimp (peeled and deveined, tails optional)
  • ½ pound calamari (tentacles and sliced tubes)
  • ⅓ pound jumbo scallops (cut into quarters)

Sauce and Seasonings

  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon minced fresh garlic (approximately 3–4 cloves)
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup dry white wine (chardonnay, pinot grigio, or sauvignon blanc)
  • 2 cups Italian gravy (or marinara sauce)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Fresh chopped parsley (for garnish, optional)

Instructions

  1. Cook the Linguine: Bring a large pot of salted water to a boil and cook the linguine until al dente, according to package instructions. Drain and set aside once done.
  2. Heat the Skillet and Sauté Garlic: While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Add minced garlic and crushed red pepper flakes to the skillet, cooking for 1-2 minutes until the garlic is lightly browned and fragrant.
  3. Cook Clams and Mussels: Deglaze the skillet with the dry white wine, scraping any browned bits from the bottom. Add the soaked clams and mussels, cover with a lid, and cook for 3-5 minutes until all shells have opened. Discard any shells that remain closed after cooking.
  4. Add Shrimp: Add the peeled and deveined shrimp to the skillet, re-cover, and cook for 2-3 minutes until the shrimp turn mostly pink and opaque.
  5. Add Calamari and Scallops: Add the calamari and quartered scallops to the skillet, cover again, and cook for an additional 2 minutes until tender and cooked through.
  6. Simmer with Sauce: Pour in the Italian gravy or marinara sauce along with a small amount of pasta cooking liquid to loosen the sauce. Let it simmer uncovered for 2-3 minutes to heat through and blend the flavors. Adjust seasoning with kosher salt and black pepper.
  7. Combine Pasta and Sauce: Drain the linguine, then toss it in the skillet with the seafood sauce until well coated.
  8. Serve: Plate the linguine frutti di mare immediately, garnished with fresh chopped parsley if desired for a burst of color and freshness.

Notes

  • Soaking clams and mussels in fresh water before cooking helps remove any sand or grit.
  • Be sure to discard any shellfish that do not open during cooking for safety reasons.
  • If you don’t have Italian gravy, marinara sauce is a perfect substitute.
  • Use fresh garlic and a good quality dry white wine to enhance the dish’s flavor.
  • Serve immediately for the best texture and taste of the seafood.

Keywords: Linguine Frutti di Mare, seafood pasta, Italian seafood linguine, clams, mussels, shrimp, calamari, scallops, marinara sauce

Find it online: https://foodarohub.com/linguine-frutti-di-mare-recipe/