Classic Seafood Linguine (Frutti di Mare)
PescatarianUnder 30 MinsHigh ProteinDinnerDate NightItalian
Medium
30mins
550 kcal
4 servings
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A stunning Italian seafood pasta packed with fresh shrimp, clams, mussels, and squid in a savory garlic and tomato broth.
If you are looking for a show-stopping dinner that brings the vibrant flavors of the Italian coast right to your dining table, this Classic Seafood Linguine (Frutti di Mare) is the ultimate choice. There is nothing quite like a towering bowl of twirly linguine enveloped in a rich, garlicky tomato broth, especially when it is brimming with the ocean's finest offerings. This Classic Seafood Linguine (Frutti di Mare) recipe makes brilliant use of your freshest ingredients, incorporating plump mussels, sweet clams, succulent shrimp, and tender squid. The secret to an incredible seafood pasta lies in building an aromatic foundation. We start by softening delicate shallots and aromatic fennel in quality olive oil, then hit it with a generous amount of minced garlic. When the crushed tomatoes hit the pan, they reduce into a vibrant, savory sauce that clings perfectly to every single strand of pasta. The true magic happens when the clams and mussels steam and pop open in the pan, releasing their natural briny ocean juices directly into the tomato base, creating a deeply complex flavor profile in mere minutes. Finally, dropping in the quick-cooking shrimp and squid at the very end ensures they remain flawlessly tender and never rubbery. A finishing squeeze of bright, acidic lemon cuts through the richness and ties the entire dish together. Whether you are hosting a romantic dinner or simply need to use up fresh seafood quickly, this Classic Seafood Linguine (Frutti di Mare) will become a cherished masterpiece in your culinary repertoire.
Ingredients
- 400 g Linguine
- 2 tbsp Olive Oil
- 1 medium Shallots
- 0.5 bulb Fennel
- 4 cloves Garlic
- 400 g Crushed Tomatoes
- 250 g Clams
- 250 g Mussels
- 250 g Shrimp
- 200 g Squid
- 1 whole Lemons
- 1 tsp Sea Salt
- 0.5 tsp Black Pepper
Instructions
- 1Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, then drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat. Finely chop the shallots and fennel, then add them to the skillet and cook until softened, about 4 minutes.
- 3Mince the garlic and stir it into the skillet, cooking for 1 minute until fragrant.
- 4Pour in the crushed tomatoes and bring to a gentle simmer for 5 minutes. Season the sauce with the sea salt and black pepper.
- 5Add the scrubbed clams and mussels to the skillet. Cover immediately with a lid and steam for 3 to 4 minutes until the shells begin to open.
- 6Remove the lid and stir in the peeled shrimp and sliced squid. Cook for another 2 to 3 minutes until the shrimp turns pink and the squid is opaque. Discard any unopened clams or mussels.
- 7Toss the cooked linguine directly into the skillet with the seafood sauce, ensuring the pasta is well coated.
- 8Squeeze the juice from the lemons over the top, toss one final time, and serve immediately in deep bowls.
Chef's Tips
- •Always discard any clams or mussels that are open before cooking, or any that refuse to open after steaming.
- •Do not overcook the squid or it will become rubbery; it only needs a couple of minutes in the hot sauce.
- •Reserve half a cup of pasta water before draining your linguine. If your sauce is too thick, add a splash of the starchy water to loosen it up.
K
Recipe By
Kitchen Buddy Chef