Frutti di Mare Spaghetti with Arrabbiata Sauce Recipe
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.
- 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
