Name: Linguine Frutti di Mare Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound linguine; ½ pound clams, soaked in water to remove sand; ⅓ pound mussels, soaked in water to remove sand; ½ pound shrimp, peeled and deveined (tails optional); ½ pound calamari, tentacles and sliced tubes; ⅓ pound jumbo scallops, cut in quarters; 1 Tablespoon extra virgin olive oil; 1 Tablespoon minced fresh garlic (approximately 3-4 cloves); ¼ teaspoon crushed red pepper flakes; ½ cup dry white wine (chardonnay, pinot grigio or sauvignon blanc); 2 cups Italian gravy or marinara; ½ teaspoon kosher salt; ¼ teaspoon black pepper; Fresh chopped parsley, for garnish (optional)

Jump to Recipe· 4.3 from 48 reviews

If you’re craving a dish that’s bursting with ocean-fresh flavors and perfect for impressing friends or treating yourself, this Linguine Frutti di Mare Recipe is absolutely the way to go. Combining tender linguine pasta with a medley of succulent seafood like clams, mussels, shrimp, calamari, and scallops all simmered in a lightly spiced tomato and white wine sauce, it’s a restaurant-quality feast you can whip up right at home. Every bite is a celebration of the sea’s finest, wrapped in a dish that balances vibrant taste and comforting textures effortlessly.

Ingredients You’ll Need

A dark plate sits on a white marbled surface, filled with different seafood layers organized closely together: light beige calamari rings and tentacles are on the back left, pale scallops with smooth tops are towards the back right, and white clams with tan shells are at the front left. To the front middle, some pink shrimp curl around the clams, and dark blue-black mussels with shiny shells sit clustered to the front right, with mixed colors and textures highlighting each seafood type. Surrounding the plate are small white bowls and containers, including a white bowl on the top left filled with thick, deep red marinara sauce, a wooden bowl with reddish pepper flakes near the top right, another white bowl holding golden olive oil on the far right, and two small wooden bowls at the bottom right containing coarse white salt and dark black pepper. A bulb of garlic rests near the bottom left beside a glass of clear white wine. A beige paper packet of yellow linguine pasta lies diagonally on the right side, completing the arrangement. The photo taken with an iphone --ar 4:5 --v 7

The magic behind this Linguine Frutti di Mare Recipe lies in its elegantly simple ingredients. Each one is carefully chosen so that together they create a harmonious blend of flavors, textures, and colors that make this dish truly special.

1 pound linguine: The perfect pasta shape to hold onto the delicious seafood sauce with just the right bite.
1 Tablespoon extra virgin olive oil: Adds richness and helps soften the garlic without overpowering the other flavors.
1 Tablespoon minced fresh garlic: The aromatic base that infuses the sauce with a warm, inviting aroma.
¼ teaspoon crushed red pepper flakes: Just enough heat to awaken your taste buds without overwhelming the seafood.
½ cup dry white wine: Chardonnay, pinot grigio, or sauvignon blanc works beautifully here to lift the sauce with its acidity and fruitiness.
½ pound clams: Soaked to remove sand and bring a fresh ocean taste.
⅓ pound mussels: Like clams, cleaned carefully to ensure a smooth taste and texture.
½ pound shrimp: Peeled and deveined for ease of eating, tender and sweet in every bite.
½ pound calamari: Both tentacles and sliced tubes add a lovely texture and subtle flavor.
⅓ pound jumbo scallops: Quartered to evenly distribute their buttery richness throughout the dish.
2 cups Italian gravy or marinara: Provides the vibrant tomato base that ties everything together.
½ teaspoon kosher salt: Enhances all flavors without taking over.
¼ teaspoon black pepper: Adds subtle warmth and depth.
Fresh chopped parsley (optional): For a fresh, herbaceous garnish that adds a pop of color and brightness.

How to Make Linguine Frutti di Mare Recipe

Step 1: Cook the Linguine

Bring a large pot of salted water to a boil and cook the linguine until just al dente. This slight firmness to the pasta ensures it won’t become mushy once tossed with the sauce later. Drain and set aside, reserving a bit of the pasta water for the sauce.

Step 2: Sauté Garlic and Red Pepper

In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking gently for 1 to 2 minutes until the garlic is lightly browned. This step builds the aromatic foundation for our sauce and infuses the oil with just a hint of heat.

Step 3: Steam Clams and Mussels

Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor. Add the soaked clams and mussels, cover the skillet, and cook for 3 to 5 minutes until their shells open. This method gently steams the shellfish, preserving their natural briny sweetness.

Step 4: Add Shrimp

Stir in the shrimp and cover again, cooking for 2 to 3 minutes until the shrimp turn mostly pink and opaque. Shrimp cook quickly, so keep an eye on their color for perfect tenderness.

Step 5: Incorporate Calamari and Scallops

Next, add the calamari tubes and tentacles along with the quartered scallops. Cover and simmer for an additional 2 minutes, allowing these tender morsels to absorb the fragrant sauce without becoming rubbery.

Step 6: Simmer with Italian Gravy

Pour in the Italian gravy or marinara sauce along with a splash of the reserved pasta water to loosen the mixture. Let it simmer gently for 2 to 3 minutes to meld all the flavors. Discard any clams or mussels that failed to open during cooking—these are best left out.

Step 7: Combine Pasta and Seafood Sauce

Finally, toss the cooked linguine with the luscious seafood sauce while it’s still hot, ensuring every strand is coated with that wonderful mix of tomato, garlic, wine, and fresh seafood essence. Serve immediately with an optional sprinkle of fresh parsley for color and a touch of freshness.

How to Serve Linguine Frutti di Mare Recipe

A metal pan filled with a rich red tomato sauce base covering pieces of seafood including black mussels, small shrimp, and white squid rings, with some shells open and others closed, giving a textured look; the pan is on a surface with a white marbled texture and has a wooden spoon resting inside it near the edge. Another metal pan, also on the white marbled surface, contains the same seafood mixture but now mixed with a layer of light golden yellow pasta strands, intertwined with the seafood and sauce, creating a layered, tangled appearance with the shells and shrimp scattered evenly across the top; a metal serving spoon and tongs rest inside this pan. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley not only adds a beautiful green pop but also brings a crisp, herbaceous note that cuts through the richness of the sauce. A drizzle of extra virgin olive oil or a squeeze of fresh lemon juice can also brighten the dish beautifully.

Side Dishes

Serve your Linguine Frutti di Mare Recipe alongside a crisp green salad dressed in a light vinaigrette or a basket of warm, crusty bread to soak up every last drop of that incredible seafood sauce. A chilled glass of the same white wine used in cooking makes for the perfect pairing.

Creative Ways to Present

For a stunning presentation, serve the linguine twirled into nests on each plate with whole shellfish displayed atop for a wow factor. Garnish with edible flowers or lemon slices to add both elegance and a burst of brightness. For family-style dining, a large rustic platter showcasing the linguine surrounded by shellfish can create an inviting communal experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Linguine Frutti di Mare Recipe in an airtight container in the refrigerator for 2 to 3 days. It’s best to keep the seafood and pasta together so the flavors continue to marry, but note that some seafood may become slightly firmer upon reheating.

Freezing

While freezing seafood pasta is possible, it’s not ideal due to texture changes in the seafood. If you must freeze, separate the pasta and sauce, freezing the sauce only, and consume within one month. Thaw in the refrigerator overnight before reheating gently.

Reheating

To reheat, warm your leftovers over medium-low heat on the stovetop with a splash of stock or marinara to restore moisture and prevent drying out. Microwaving is fine for quick meals but do so in short intervals, stirring intermittently to heat evenly and avoid overcooking the seafood.

FAQs

Can I use frozen seafood for the Linguine Frutti di Mare Recipe?

Yes, frozen seafood can be used if fresh is not available. Just be sure to thaw it completely and pat dry before cooking to avoid excess liquid in the sauce, which could dilute the flavors.

What wine works best for this dish?

Dry white wines like chardonnay, pinot grigio, or sauvignon blanc complement the seafood’s delicate flavors without overpowering the dish. If you prefer not to use wine, seafood or chicken stock can also do the trick.

Can I make this recipe spicy?

Absolutely! Increase the crushed red pepper flakes to add more heat, or toss in some fresh chopped chili for a fiery twist that pairs wonderfully with the briny seafood.

Is it possible to substitute the linguine with another pasta?

Yes, pasta shapes like angel hair, spaghetti, or bucatini make great alternatives. Just adjust cooking times based on the pasta’s thickness and texture.

How do I ensure the clams and mussels are clean and safe?

Soak them in cold water for at least 15 minutes to let them expel sand and grit. Discard any shells that are cracked or don’t close when tapped—they should be firmly shut before cooking.

Final Thoughts

This Linguine Frutti di Mare Recipe is one of those dishes that brings the freshness of the sea right into your kitchen, serving up layers of bright, savory flavors with every forkful. Whether for a special occasion or a weekend treat, it’s a beautiful way to showcase your love for seafood with a recipe that’s surprisingly easy to master. Give it a try, and I promise it’ll quickly become a favorite in your culinary repertoire!