Spaghetti ai frutti di mare

Spaghetti ai frutti di mare

Spaghetti ai frutti di mare (Spaghetti with Fruit of the Sea) is one of the dishes that is known all over Italy, but the best versions can be had on the coastal regions, where fresh seafood is readily available. Nothing beats locally sourced seafood that has been prepared with the reddest tomatoes of the season, and is offered to you with a glass of beautiful white wine. Fast and easy to prepare, the pasta sauce simmers in its own juices, some white wine and fresh tomatoes. You only need to cook spaghetti, sprinkle some parsley on top, and you will have a night to remember. This is a proven success story.


3-4 garlic cloves, minced

olive oil

500 gr/ 1 lb seafood mix (mussels, shrimp etc.)

1.5 dl/ 2/3 cup dry white wine

5 tomatoes, sliced

fresh flat leaf parsley

salt and pepper to taste

spaghetti or spaghettini

Spaghetti ai frutti di mareInstructions: 

Heat olive oil in a pan and add the minced garlic. Fry for a moment without burning the garlic cloves and add the seafood mix. Lower the heat and add the sliced tomatoes and the dry white wine. Let the sauce simmer on a low heat until it thickens. Season with fresh flat leaf parsley, and salt and pepper. Meanwhile, cook the spaghetti al dente in a pot filled with salted boiling water. Drain the pasta and mix it thoroughly with the sauce. Garnish each plate with some parsley and serve immediately.


6 thoughts on “Spaghetti ai frutti di mare

  1. This is divine! Our kids love it as well! We always order this when we’re visiting seaside Italy. Thank you for posting!

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