Recipe Overview
Linguine Frutti di Mare is one of the most beloved seafood pasta presentations in Italian cuisine. It combines the natural brininess of mussels and clams with the sweetness of prawns, shrimp, and scallops, tied together by garlic, white wine, tomato, and extra-virgin olive oil. This preparation is vibrant, aromatic, and ideal for a refined coastal pasta section.
Ingredients
- 1000 g dry linguine
- 12 g garlic, thinly sliced
- 15 g Italian parsley, chopped
- 240 ml extra-virgin olive oil
- 180 ml dry white wine
- 120 ml fish fumet or shellfish stock
- 240 ml tomato sauce
- 120 g large prawns, butterflied
- 60 g sea scallops
- 60 g Manila clams, scrubbed
- 60 g black mussels, scrubbed and debearded
- 30 g rock shrimp
- 240 g Roma tomatoes, peeled, seeded, and diced
- Fine sea salt and freshly ground black pepper, to taste
Preparation
- Scrub the mussels and clams thoroughly. Chop the parsley, dice the Roma tomatoes, and lightly season the prawns.
- Warm the olive oil in a wide skillet and gently toast the garlic without browning. Add the parsley, deglaze with the white wine, then add the fish fumet and tomato sauce and bring to a lively simmer.
- Add the mussels and clams, cover, and steam until they open. Remove half of the shells for garnish and keep the shellfish meats warm in the sauce.
- Meanwhile, boil the linguine in well-salted water until al dente.
- Add the diced Roma tomatoes to the skillet and reduce slightly. Grill the prawns shell-side down, then briefly poach the scallops and rock shrimp in the sauce.
- Drain the linguine and toss it directly into the pan with the seafood sauce and shellfish meats. Adjust seasoning, plate immediately, and finish with the prawns and reserved shell-on mussels and clams.
History & Tradition
Frutti di mare pasta is deeply rooted in the coastal cooking traditions of Italy, especially in regions where fresh shellfish and simple pantry ingredients define the table. The preparation celebrates the sea directly: garlic, olive oil, wine, tomato, and pasta are used to highlight rather than mask the seafood. Linguine is especially suited to this style because its shape carries both the light sauce and the shellfish juices beautifully.
Chef Notes
- Do not overcook the shellfish; the sauce should stay fresh, bright, and delicate.
- Steam the clams and mussels only until they open to preserve tenderness.
- Toss the pasta in the pan at the last moment so the starch binds naturally with the seafood juices.
| Calories | ~610 kcal |
| Protein | ~34 g |
| Carbohydrates | ~68 g |
| Fat | ~24 g |
| Saturated Fat | ~3 g |
| Cholesterol | ~70 mg |
| Sodium | ~430 mg |
| Fiber | ~3 g |