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Spaghetti ai Frutti di Mare
A coastal Italian seafood pasta with garlic, white wine, tomatoes, herbs, and tender mixed seafood.

Ingredients

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  • 12 oz spaghetti or linguine

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • ½ tsp red pepper flakes

  • ½ cup dry white wine

  • 1 cup cherry tomatoes, halved, or 1 cup crushed tomatoes

  • ½ lb shrimp, peeled and deveined

  • ½ lb mussels or clams, cleaned

  • ½ lb calamari rings or scallops

  • Salt and pepper

  • Fresh parsley

  • Lemon wedges

Directions

  1. Cook pasta until al dente. Reserve ½ cup pasta water and drain.

  2. Heat olive oil in a large skillet over medium heat.

  3. Add garlic and red pepper flakes. Cook briefly until fragrant.

  4. Add white wine and tomatoes. Simmer 4–5 minutes.

  5. Add mussels or clams, cover, and cook until they begin to open.

  6. Add shrimp and calamari or scallops. Cook just until seafood is tender and opaque.

  7. Discard any mussels or clams that do not open.

  8. Toss pasta with seafood sauce, adding pasta water as needed.

  9. Finish with parsley, lemon, salt, and pepper. Serve immediately.

🍷 Pairings & Kitchen Essentials

       🍷 Wine Pairing
            Chef’s Pairing

  • Vermentino

  • Pinot Grigio

  • Albariño

​Chef’s note:

Seafood pasta needs a crisp white wine that feels clean, bright, and coastal.

      🥗 Suggested Side

  • Simple fennel citrus salad

  • Fennel

  • Orange or lemon

  • Arugula

  • Olive oil

  • Optional: crusty bread

🍳 Kitchen Essentials
 

  • Large Stainless Skillet

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  • Japanese Knife Set

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  • Pasta Server​​​

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