Spaghetti ai Frutti di Mare
Seafood Spaghetti in Spicy Tomato Sauce
Serves 4 · Prep: 20 minutes · Cook: 30 minutes · Total: about 50 minutes
When you want a slightly fancier spaghetti, seafood is here to save the day! It adds more richness to the dish and balances the acidity of the tomatoes. Clams, mussels, shrimp, and calamari make the whole bowl feel a little extravagant.
All four cook at different speeds, so clean everything before turning on the stove. Once the sauce gets going, there is no time to stop and debeard a mussel! Add the clams and mussels first so their juices flavor the tomato sauce. The shrimp and calamari go in near the end. They only need a minute or two.
Ingredients
For the seafood
- 1 pound small live clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 12 ounces large shrimp, peeled and deveined with tails left on
- 8 ounces cleaned calamari, bodies cut into rings and tentacles left whole
- ¾ teaspoon kosher salt, divided
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For the tomato sauce
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, finely chopped
- 5 garlic cloves, thinly sliced
- ½ teaspoon red pepper flakes, plus more to taste
- 2 tablespoons tomato paste
- ¾ cup dry white wine
- One 28-ounce can whole peeled tomatoes, crushed by hand
- ½ teaspoon dried oregano
- Pinch of sugar, optional
For the spaghetti
- 12 ounces spaghetti
- Kosher salt, for the pasta water
- ½ to 1 cup reserved pasta water, as needed
- ¼ cup chopped flat-leaf parsley, plus more for serving
- 1 tablespoon unsalted butter, optional
- Lemon wedges, for serving
Instructions
- 1
Sort the shellfish
Scrub the clams and mussels under cold water. Discard any with cracked shells. Tap any open shellfish firmly on the counter and discard the ones that do not close. Keep everything cold while you start the sauce.
- 2
Sear the shrimp and calamari
Pat the shrimp and calamari very dry. Season them with ½ teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a wide skillet or Dutch oven over medium-high heat. Cook the shrimp for about 1 minute per side, until lightly browned but not cooked through, then transfer them to a bowl. Add the calamari and cook for 45 seconds. Move it to the same bowl.
- 3
Start the sauce
Lower the heat to medium. Add the remaining 2 tablespoons olive oil and the shallot. Cook for 3 to 4 minutes, until soft. Add the garlic and red pepper flakes and stir for 20 seconds. Add the tomato paste and cook for 2 minutes, until it darkens to brick red.
- 4
Add the wine and tomatoes
Pour in the wine and scrape up anything stuck to the bottom of the pan. Simmer for 2 minutes. Add the tomatoes, oregano, remaining ¼ teaspoon salt, and sugar, if using. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly but still looks loose.
- 5
Cook the spaghetti
Meanwhile, bring a large pot of well-salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions. Reserve at least 1 cup of pasta water, then drain without rinsing.
- 6
Steam the clams and mussels
Add the clams and mussels to the tomato sauce and cover the pan. Cook for 4 minutes, then begin transferring opened shellfish to the bowl with the shrimp. Cover and check every minute. Discard any clams or mussels that remain closed after 8 to 10 minutes.
- 7
Finish the pasta in the sauce
Add the drained spaghetti to the sauce with ½ cup pasta water. Toss over medium heat for 1 to 2 minutes, until the noodles finish cooking and the sauce coats them. Add more pasta water a few tablespoons at a time if the pan gets dry.
- 8
Return the seafood
Turn the heat to low. Add the shrimp, calamari, clams, mussels, and any juices collected in the bowl. Fold everything together gently for 1 to 2 minutes, just until the shrimp are opaque and the seafood is hot.
- 9
Finish and serve
Turn off the heat. Add the parsley and butter, if using, and toss once more. Divide among wide bowls, making sure everyone gets a little of each seafood. Finish with parsley and serve with lemon wedges. Skip the cheese.
Shortcuts and substitutions
Use a seafood-counter mix
Some fish counters sell cleaned seafood mixes with shrimp, squid, mussels, and firm fish. Use about 2 pounds total, adding quick-cooking pieces near the end so they stay tender.
No fresh shellfish
Use frozen shrimp and calamari plus one pound of mussels or clams. Thaw the frozen seafood fully and pat it dry before cooking.
No white wine
Replace the wine with ½ cup seafood stock and ¼ cup water. Add 1 teaspoon lemon juice after the sauce has finished cooking.
Other long pasta
Linguine works just as well. Bucatini is good if you want a thicker noodle, though it takes a little more tossing to coat evenly.
Recipe notes
Cook the seafood in stages
Shrimp and calamari cook much faster than shellfish open. Searing them first and returning them at the end gives the sauce their flavor without leaving them in the pan long enough to turn tough.
Keep the tomato sauce loose
The sauce should coat the spaghetti and leave a little liquid in the bottom of the bowl. Pasta water and the juices released by the shellfish bring it together without making it heavy.
Serve it immediately
Seafood pasta does not improve while it waits. The noodles keep absorbing sauce and the shellfish keep cooking, so get the bowls to the table as soon as everything is combined.
Frequently Asked Questions
What is spaghetti ai frutti di mare?
Spaghetti ai frutti di mare is Italian seafood pasta. The mix varies, but shrimp, mussels, clams, and calamari are common, usually served with garlic, white wine, olive oil, and either fresh tomatoes or a light tomato sauce.
Can I use frozen seafood for seafood spaghetti?
Yes. Thaw frozen shrimp and calamari completely, drain them well, and pat them dry before searing. Frozen cooked mussel meat can work too, but add it only during the final minute so it does not become tough.
How do I keep seafood from getting rubbery?
Cook each type only as long as it needs. Briefly sear shrimp and calamari, remove them, steam clams and mussels separately in the sauce, then return everything at the end just long enough to heat through.
What wine is best for seafood spaghetti?
Use a dry, unoaked white wine such as Pinot Grigio, Sauvignon Blanc, or Vermentino. Avoid sweet wine and heavily oaked Chardonnay.
Why did my clams or mussels not open?
Live shellfish should open as they steam. Give them up to 8 to 10 minutes, then discard any that remain tightly closed. Do not force them open and eat them.
Can I make spaghetti ai frutti di mare ahead?
You can make the tomato sauce up to two days ahead, but cook the pasta and seafood just before serving. Reheating the finished dish makes the shellfish tough and the spaghetti soft.
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