Pasta Frutti di Mare

Written by on in Italian, Italian, Noodles, Pasta, Seafood, Seafood recipes

Frutti di Mare means fruit of the sea. That being said, seafoods are considered fruits of the sea and most people love eating them since they are low in fat and calories. However, if you have an issue with high cholesterol, you better watch out eating seafoods that are high on sodium and cholesterol . I love pasta,  I love seafood and I love wine. And with them all combined, this Italian dish is one of my favorite pasta dishes. Although I try to cut on carbs, I make sure that I cook them once a month or so cause I crave for it and my daughter does too. They are not too rich like pasta in alfredo or carbonara sauce.  I prefer simple and basic sauce. The plainer it is, the more healthier it is for me. This dish is perfect to pair with Pinot Grigio which is always my favorite white wine. I hope you get to enjoy it as much as I do when I cook them.

frutti de mare or seafood pasta

 

You will need fish stock or sauce would be okay and clam juice for this recipe. You should easily find these both at any of your local grocery store.  If you can only find one of the two that’s ok – you can use just fish sauce or just clam juice. I used both and split the difference between them, which imparts a really distinctive flavor to the final dish. All the other ingredients are super basic and easy but you need some technique and timing to pull this together to have the perfect recipe. Seafood actually doesn’t need to be cooked too long, otherwise, they get too tough.

frutti de mare or seafood pasta with shrimp, scallops, squid, mussels,  and manila clams

I recommend reading my tips first, that way, you  might want to follow some tips there that will affect your grocery-buying or the way you will cook and prepare some ingredients.

Prep Time: 20-25 minutes

Cooking Time: 40-50 mins

Servings: 6-8

Ingredients:

  • 1 medium onion, chopped
  • 3-4 garlics chopped
  • 8 ounces of clam juice
  • 2 tsp fish sauce(Filipino fish sauce)
  • 1 cup dry white wine
  • 1 cup vegetable broth or water if none
  • 1 cup water for boiling the pasta
  • 1/2 lb linguini or fettucini pasta
  • 8 tablespoon olive oil(use 4 on boiling pasta then 4 for sauteeing)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp oregano
  • 1 bay leaf
  • 1/2 tsp pink salt
  • 1/2 tsp pepper flakes if you prefer spicy
  • 1 lb black mussels, scrubbed and debearded
  • 1/2 lb scallops in small sizes
  • 1/2 lb squid, cleaned and cut up
  • crabmeat in can (optional)
  • 1 lb uncooked shrimp (31-40 per pound), peeled and deveined (you can also use shrimp with shell if you prefer)
  • 1 lb of fresh clams,  soak in water first until ready to cook, then drained few minutes before sauteeing
  • 2 tablespoons minced fresh parsley( use half as seasoning and use half for toppings)
  • 2 lemon cut in wedges (use half as seasoning while cooking and the rest to be squeezed on top before serving)

Directions:

  • Boil vegetable broth or the water. Pour oil and salt
  • While waiting for broth/water to boil, start sauteeing onions and garlic. Cook for 4-6 minutes
  • Add the clam juice. Reduce and Simmer for 5 minutes
  • Then add the crustaceans batch by batch with 1-2 minutes interval. Put them in order with shrimp first, scallops, squid, clam then mussels last.
  • Add the wine,  fish sauce/stock and all the seasoning and spices. Do not stir. Simmer for aboutr 10 minutes
  • On the other pan, when water is boiling and ready, drop the pasta and keep stirring for the first 3 minutes so they won’t stick together. Repeat every other 3-4 minutes. Scoop some broth from your main pot and add on here for flavoring the pasta. Cook until al dente. Turn off once done
  • Back to your main pot. Broth should have been minimized and make sure not too soupy. Mix your seafood and let it  simmer  for  another 8-10 minutes. Turn off
  • Put your pasta in a strainer and let cold water run from faucet to rinse them to prevent from sticking together. Do this for only 15-20 seconds
  • Put on a nice big platter. Then Pour all your seafoods and sprinkle with parsley and squeeze the lemon

Bon Apetit!

Tips:

  • If you are buying some of the main ingredients cooked, make sure to put them the last so they won’t be overcooked
  • Do not stir as soon as you pour the wine. Let the wine cook first before mixing(5-7 minutes)
  • You can also buy the stuff without their shells if you don’t feel like eating it with them i.e. clams or crab meat in can and the shrimp b
  • You can make the sauce 1-2 days before and just add the seafoods and pasta when you are ready to serve them

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

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