Spaghetti Ai Frutti Di Mare
Dive into the Mediterranean with Spaghetti Ai Frutti Di Mare, a classic Italian seafood pasta recipe that's as vibrant as it is flavorful. This dish combines al dente spaghetti with a medley of fresh mussels, clams, shrimp, and tender calamari, all simmered in a fragrant sauce of cherry tomatoes, garlic, dry white wine, and a touch of red chili flakes for gentle heat. Finished with a sprinkle of fresh parsley and a drizzle of extra-virgin olive oil, this recipe bursts with coastal charm and restaurant-quality elegance. Perfect for seafood lovers, this quick 30-minute recipe is ideal for impressing guests or elevating weeknight dinners. Serve it with crusty bread and a crisp glass of white wine for the ultimate seaside dining experience!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic cloves
- 300 grams cherry tomatoes
- 150 milliliters dry white wine
- 500 grams fresh mussels (cleaned and scrubbed)
- 500 grams fresh clams (cleaned and scrubbed)
- 300 grams large shrimp (peeled and deveined)
- 250 grams calamari rings
- 1 teaspoon red chili flakes
- 2 tablespoons fresh parsley (chopped)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of pasta water and drain the rest. Set aside.
While the pasta is cooking, heat the olive oil in a large, deep skillet or sauté pan over medium heat.
Add the garlic (minced or thinly sliced) and sauté for about 1 minute until fragrant but not browned.
Add the cherry tomatoes (halved) to the pan and cook for 5-7 minutes until they soften and release their juices.
Pour in the white wine and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Add the mussels and clams to the skillet and cover with a lid. Cook for 4-6 minutes, shaking the pan occasionally, until the shells open. Discard any mussels or clams that do not open.
Add the shrimp and calamari rings to the skillet. Season with salt, black pepper, and red chili flakes. Cook for an additional 3-4 minutes, stirring occasionally, until the shrimp turn pink and the calamari is tender.
Toss the cooked spaghetti into the skillet with the seafood mixture. If the pasta seems dry, add a splash of the reserved pasta water and toss to combine.
Sprinkle the chopped parsley over the dish and give it a final toss. Adjust the seasoning with more salt and pepper, if needed.
Serve immediately in warm bowls with a drizzle of olive oil, and enjoy!
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1368 mg | 456% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 13.1 g | ||
| Protein | 267.5 g | 535% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 1014 mg | 78% | |
| Iron | 102.9 mg | 572% | |
| Potassium | 5277 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
