Fruitti di mare, meaning “fruit of the sea”, is an iconic Italian pasta dish made with the freshest seafood you can find. This simple recipe can be made with just about any type of seafood, pasta and seasonings, making the list of variations in flavor endless.
Quickly saute some garlic and onions, add seafood, white wine, arrabiata sauce and toss with pasta. It really is a wonderfully simple dish. This is the perfect dish to make for company. You can create something impressive while spending minimal time secluded in the kitchen.
Arrabiata Sauce, or Sugo all'arrabbiata in Italian is a tomato sauce made with sweet tomatoes, lots of garlic and red pepper flakes. Literal translation, “the angry sauce”. Traditionally made with San Marzano Tomatoes, you would have to import some of these delectable guys to make this sauce authentic. These tomatoes are grown in the volcanic soils in the San Marzano region of Italy, so they are extra sweet and flavorful, not acidic and watery. We can substitute with high quality, organic canned tomatoes. Get this recipe here.
In Italy, fresh quality ingredients are more important than anything when it comes to food. Making your own pasta is the only way to truly make this Italian. Don't fret! It's super simple and we have a recipe for you right here for Homemade Pasta that is amazing!
FRUTTI DI MARE (Seafood Pasta)
1 lb clams/ mussels, cleaned well
1 lb wild shrimp, peeled & deveined
¼ c extra virgin olive oil
4 cloves garlic, minced
1 tsp red pepper flakes
½ c white wine
1/3 c fresh basil, chiffinode
1 recipe Homemade Pasta (or ¾ lb spaghetti)
1 recipe Arrabbitata Sauce (or tomato sauce)
sea salt, to taste
1. Heat up your biggest skillet on a medium low flame. Add a lug of olive oil, the garlic & red pepper flakes. Stir quickly, making sure not to burn the garlic. Add the clams/ mussels and toss them around. Pour in the white wine and cover with a lid. Cook for about 1 minute or until the clams start to open.
2. Add the shrimp to the skillet and give it a stir. Cover and cook another minute.
3. Pour the sauce over the seafood and toss well to coat.
4. Add the cooked pasta and toss to coat in the sauce. Add a little bit of the reserved pasta water, as needed to stretch out the sauce and keep the pasta moist.
5. Garnish with a drizzle of olive oil, basil & squeeze of lemon.
Copy the recipe or make it your own, either way, ENJOY!