Frutti Di Mare Recipe
Make Frutti Di Mare Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Sauce & Aromatics
Pasta / Serving
Method
Seafood Prep
- 1
Clean and season seafood
Rinse shrimp, calamari, scallops and mussels under cold water. Discard any mussels with broken shells or that don't close when tapped. Pat all seafood dry with paper towels. In a bowl toss shrimp, calamari and scallops with 1 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper; set aside while you prepare the sauce.
Sauce & Cooking
- 2
Sweat aromatics
Heat 3 tbs extra-virgin olive oil and 1 tbs butter in a large wide skillet or sauté pan over medium heat. Add the chopped shallot and cook, stirring, until translucent (about 2–3 minutes). Add the sliced garlic and 1/4 tsp red pepper flakes and cook another 1 minute until fragrant but not browned.
- 3
Deglaze and simmer
Pour in 120 ml dry white wine to deglaze the pan, scraping any browned bits from the bottom. Increase heat to medium-high and simmer until the wine has reduced by about half (2–3 minutes). Add the 400 g tomato passata and 120 ml fish or vegetable stock, stir to combine, then reduce heat to medium-low and simmer gently 8–10 minutes to slightly thicken. Season the sauce with 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon zest. Taste and adjust seasoning.
- 4
Cook mussels in sauce
Increase heat to medium-high and add the cleaned mussels to the simmering sauce. Cover the pan and cook for 4–6 minutes until the mussels open. Discard any mussels that remain closed. Remove mussels with a slotted spoon and keep them warm in a separate bowl, leaving the liquid in the pan.
- 5
Cook shrimp, scallops and calamari
Bring the sauce back to a gentle simmer. Add the seasoned shrimp and scallops in a single layer and cook 1–2 minutes, stirring gently, until they begin to turn opaque. Add the calamari and continue to cook 1–2 more minutes—calamari should be just cooked through (avoid overcooking to prevent toughness).
- 6
Finish sauce
Return the cooked mussels to the pan. Stir in 1 tbsp fresh lemon juice and 3 tbs chopped parsley. If the sauce seems too thick, add up to 250 ml reserved pasta cooking water a little at a time to loosen. Adjust seasoning with salt and pepper to taste and stir in 1 tbsp extra-virgin olive oil for shine.
Pasta & Plating
- 7
- 8
Combine pasta and sauce
Add the drained pasta directly into the skillet with the frutti di mare sauce. Toss gently over low heat for 1–2 minutes to coat the pasta, adding reserved pasta water as needed to achieve a silky sauce that clings to the noodles.
- 9
Serve
Divide the pasta among warm plates or a large serving bowl. Spoon any remaining sauce and seafood over the top. Garnish with additional chopped parsley and a light sprinkle of lemon zest if desired. Serve immediately with crusty bread for mopping up the sauce.