Name: Frutti di Mare Spaghetti with Arrabbiata Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 Pound spaghetti; 1 Pound black mussels (cleaned and debearded); ½ Pound shrimp (jumbo or extra large, peeled and deveined with tails left on); ¼ Pound bay scallops; ¼ Pound squid (bodies thinly sliced, tentacles left whole); 3 Tablespoons olive oil; 4 Cloves garlic (thinly sliced); ½ Cup dry white wine; 2 Cups arrabbiata sauce; 2 Tablespoons fresh parsley (chopped), plus extra for garnish; Salt and freshly ground black pepper (to taste); Extra virgin olive oil (optional, for drizzling)

Introduction

Frutti di Mare is a delightful Italian seafood pasta that brings the ocean’s freshest flavors to your plate. With a medley of mussels, shrimp, scallops, and squid tossed in a spicy arrabbiata sauce, this dish is perfect for a special dinner or a comforting weekend meal.

A bowl of seafood spaghetti sits in the center, with long light orange noodles mixed with dark mussel shells, pink shrimp, and small round scallops, all coated in a shiny red tomato sauce with bits of green parsley sprinkled on top. Above the bowl, a pan filled with the same seafood spaghetti is partially visible, showing tangled noodles, mussels, shrimp, and scallops in the sauce. To the right, there is a loaf of golden brown bread resting on a white marbled surface, near some green parsley and a bulb of garlic. On the left side near the bottom, a black and white checkered cloth holds two silver forks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound spaghetti
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 pound black mussels, cleaned and debearded
½ cup dry white wine
½ pound shrimp, peeled and deveined with tails left on
¼ pound bay scallops
¼ pound squid, bodies thinly sliced and tentacles left whole
2 cups arrabbiata sauce
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Additional fresh parsley, chopped (for garnish)
Extra virgin olive oil (optional, for drizzling)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
Step 2: Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the sliced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
Step 3: Add the mussels to the skillet and pour in the white wine. Cover the skillet and let the mussels steam for 3 to 4 minutes, or until they open. Discard any mussels that do not open.
Step 4: Add the shrimp, bay scallops, and squid to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp turn pink and the scallops and squid are just cooked through.
Step 5: Reduce the heat to low. Stir in the arrabbiata sauce and fresh parsley. Simmer for 2 to 3 minutes to allow the flavors to meld. Season with salt and pepper to taste.
Step 6: Add the cooked spaghetti to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 7: Serve immediately, garnished with additional fresh parsley and a drizzle of extra virgin olive oil, if desired.

Tips & Variations

Use fresh seafood whenever possible for the best flavor and texture.
If you prefer less heat, reduce the amount of arrabbiata sauce or use a milder tomato sauce.
To vary the dish, you can add clams or substitute some seafood with firm white fish.
For extra aroma, add a pinch of red pepper flakes when cooking the garlic.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce if needed. Seafood is best enjoyed fresh, so avoid reheating multiple times.

How to Serve

The image shows a close-up of seafood spaghetti served in a black pan. The spaghetti noodles are covered in a bright red-orange tomato sauce, mixed evenly throughout. Large black mussel shells are scattered across the dish, some open, showing the seafood inside. Pink shrimp with tails are seen nestled among the noodles along with small scallops, adding a light orange color. Fresh chopped parsley is sprinkled on top in small green pieces. A gold spoon lifts some of the spaghetti and shrimp, showing texture and shine from the sauce. The pan sits on a white marbled surface with garlic, herbs, and a loaf of bread in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood, but make sure to thaw it completely and pat it dry before cooking to prevent excess moisture in the sauce.

What can I substitute for arrabbiata sauce if I don’t have any?

You can use a spicy marinara or a simple tomato sauce with added chili flakes and garlic to mimic the arrabbiata flavor.

Frutti di Mare Spaghetti with Arrabbiata Sauce Recipe

Print Recipe

★★★★★

4.7 from 668 reviews

Frutti di Mare is a classic Italian seafood pasta dish featuring a medley of fresh mussels, shrimp, bay scallops, and squid simmered in a spicy arrabbiata sauce. Served over perfectly cooked spaghetti, this flavorful and aromatic meal captures the essence of coastal Italian cuisine with garlic, white wine, and fresh parsley.

Author: Elias
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

Pasta

1 Pound spaghetti

Seafood

1 Pound black mussels (cleaned and debearded)
½ Pound shrimp (jumbo or extra large, peeled and deveined with tails left on)
¼ Pound bay scallops
¼ Pound squid (bodies thinly sliced, tentacles left whole)

Sauce & Aromatics

3 Tablespoons olive oil
4 Cloves garlic (thinly sliced)
½ Cup dry white wine
2 Cups arrabbiata sauce
2 Tablespoons fresh parsley (chopped), plus extra for garnish
Salt and freshly ground black pepper (to taste)
Extra virgin olive oil (optional, for drizzling)

Instructions

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Cook the Garlic: Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the sliced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
Steam the Mussels: Add the cleaned mussels to the skillet and pour in the dry white wine. Cover the skillet and let the mussels steam for 3 to 4 minutes, or until they open. Discard any mussels that remain closed.
Add the Remaining Seafood: Add the shrimp, bay scallops, and squid (both sliced bodies and whole tentacles) to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until shrimp turn pink and scallops and squid are just cooked through.
Incorporate Sauce and Herbs: Reduce heat to low, then stir in the arrabbiata sauce and fresh chopped parsley. Simmer gently for 2 to 3 minutes to allow flavors to meld. Season with salt and freshly ground black pepper to taste.
Toss Pasta with Seafood Sauce: Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the sauce. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Garnish and Serve: Serve the Frutti di Mare immediately, garnished with additional fresh parsley and a drizzle of extra virgin olive oil if desired. Enjoy while hot for the best flavor experience.

Notes

Ensure all seafood is fresh and properly cleaned for optimal safety and flavor.
Do not overcook the seafood to maintain tender textures.
You can substitute arrabbiata sauce with your preferred tomato-based spicy sauce.
Reserve pasta water is essential to adjust sauce consistency and helps the sauce cling to the pasta.
Serve with a crisp white wine for an authentic Italian dining experience.

Keywords: Frutti di Mare, seafood pasta, Italian seafood, mussels, shrimp, squid, bay scallops, arrabbiata sauce, spaghetti seafood