Frutti Di Mare Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Cook 12 oz pasta according to package instructions for al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and toss with 1 tsp olive oil to prevent sticking. Set aside.

While pasta cooks, rinse mussels and clams under cold water; discard any with cracked shells or that do not close when tapped. Pat calamari and shrimp dry with paper towels. If mussels/clams have beards, remove them. Season calamari and shrimp lightly with a pinch of salt and pepper.

Sauté aromatics

Heat 3 tbs extra-virgin olive oil and 1 tbs butter in a large deep sauté pan or shallow Dutch oven over medium heat. Add the finely chopped shallot and cook 2–3 minutes until translucent. Add 4 minced garlic cloves and 1 tsp red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Deglaze and build sauce

Pour in 3 tbs dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half (1–2 minutes). Stir in 14 oz crushed tomatoes and 1 tbs tomato paste (if using). Add 1 cup vegetable or seafood stock and bring to a gentle simmer.

Season sauce

Add the zest of 1 lemon, 1 tsp salt, and 1 tsp freshly ground black pepper. Let the sauce simmer gently for 6–8 minutes to meld flavors. Taste and adjust seasoning.

Cook shellfish

Increase heat to medium-high. Add cleaned mussels and clams to the simmering sauce, cover the pan, and steam for 4–6 minutes until shells open. Stir once halfway through. Remove any mussels or clams that remain closed after cooking. Using a slotted spoon, transfer opened mussels and clams to a bowl and keep warm in their shells and juices.

Add quick-cooking seafood

Add calamari rings and shrimp (if using) to the sauce and simmer uncovered for 2–3 minutes—calamari should be just opaque and tender, shrimp pink and cooked through. If sauce has thickened too much, add some reserved pasta water, 2–4 tbs at a time, to loosen to a silky consistency.

Finish sauce

Fold the reserved mussel and clam juices (if any) back into the sauce for extra briny flavor. Stir in 1 cup chopped fresh parsley and juice of half the lemon. Taste and adjust salt, pepper, and lemon as needed.

Add the drained pasta to the pan with the sauce and toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce. If necessary, add more reserved pasta water, 1–2 tbs at a time, to achieve a glossy coating.

Return the reserved opened mussels and clams to the pan to warm through. Drizzle 1 tsp extra-virgin olive oil over the top and give everything a final gentle toss.

Divide among 4 warmed plates (servings below). Garnish with additional chopped parsley, a pinch of red pepper flakes if desired, and lemon wedges on the side. Serve immediately with crusty bread to sop up the sauce.