Linguine, Frutti Di Mare Recipe

Rinse and scrub clams and mussels under cold water; discard any with cracked shells or that do not close when tapped. Remove mussel beards if present. Pat prawns dry and season lightly with a pinch of salt.

Slice calamari into rings (if not pre-sliced) and pat dry. Keep all seafood refrigerated until ready to cook.

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4–6 quarts). Cook linguine according to package instructions until al dente (usually 9–11 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

In a large wide skillet or sauté pan over medium heat, add the olive oil and 1 tablespoon butter. Once shimmering, add the chopped shallot and cook for 1–2 minutes until translucent. Add the garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add wine and stock

Pour in the white wine and increase heat to medium-high. Let it simmer 2–3 minutes to reduce slightly. Add the stock, stir, and bring the liquid to a gentle boil.

Cook clams and mussels

Add clams and mussels to the bubbling broth, cover the pan with a tight-fitting lid, and steam for 4–6 minutes until shells open. Shake the pan once or twice during cooking to redistribute heat. Remove any shells that remain closed. Using a slotted spoon, transfer opened clams and mussels to a bowl and set aside, leaving the cooking liquid in the pan.

Cook prawns and calamari

Return the pan to medium heat. Add the prawns and calamari to the simmering broth and cook for 2–3 minutes, until prawns are opaque and curled and calamari is just tender. Do not overcook. Remove seafood and add to the bowl with clams and mussels.

Finish sauce

Reduce heat to low. Stir in remaining 1 tablespoon butter and the chopped parsley into the broth. Taste and season with sea salt and freshly ground black pepper as needed. Add lemon juice and stir to combine.

Combine pasta and seafood

Add the drained linguine to the skillet with the sauce. Toss to coat, adding reserved pasta water a few tablespoons at a time (up to 3/4 cup) to loosen and create a silky emulsion. Return all the cooked seafood to the pan and gently toss to combine, heating through for 30–60 seconds so flavors meld without overcooking the seafood.

If desired, sprinkle grated Parmesan over the pasta and toss briefly (optional — traditional Frutti di Mare often skips cheese). Adjust seasoning to taste.

Divide linguine and seafood among 4 warm plates or shallow bowls. Spoon some of the pan broth over each serving. Garnish generously with chopped parsley and serve with lemon wedges on the side.

Offer extra crushed red pepper and grated Parmesan at the table if desired.