Linguine ai Frutti di Mare
Linguine with mixed seafood
Ingredients
- 400 g Linguine
- 400 g Clams
- 400 g Mussels
- 250 g Shrimp
- 250 g Squid
- 4 cloves Garlic
- ½ tin San Marzano tomatoes (DOP)
- 150 ml White wine
- 50 ml Extra-virgin olive oil
- 40 g Salt
- ½ tsp Red pepper flakes (optional)
- 3 tbsp Parsley (optional)
Method
- Bring a large pot of salted water to a boil.
- Soak the clams and mussels in cold salted water 15 minutes. Scrub and pull beards.
- Peel the shrimp. Clean and slice the squid into rings.
- Slice the garlic. Crush the tomatoes by hand. Chop the parsley.
- Warm the oil with garlic and chilli in a wide skillet over medium until pale gold.
- Add the clams and mussels with the wine. Cover and steam until the shells open, 3–4 minutes.
- Lift out the shellfish. Reserve the pan liquor. Discard any closed shells.
- Tip the tomatoes into the skillet and simmer with the liquor for 5 minutes.
- Drop the linguine and cook one minute shy of al dente (firm to the bite).
- Add the shrimp and squid to the sauce. Cook just until opaque, 2 minutes.
- Reserve a mugful of pasta water, then drain the linguine.
- Tip the linguine into the skillet and toss with the parsley for a minute, loosening with pasta water until glossy.
- Return the clams and mussels to the pan and toss off heat until glossy.
- Plate at once — no cheese.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Linguine ai Frutti di Mare
Linguine ai frutti di mare — linguine with fruits of the sea — is a cornerstone of Italian coastal cooking, the celebratory seafood pasta of the Mediterranean shoreline. It brings together a mix of shellfish and cephalopods, here clams, mussels, shrimp, and squid, each added so it cooks just to the point of tenderness rather than toughening. San Marzano tomatoes crushed by hand and a splash of white wine form a light, brothy sauce, deliberately kept loose rather than heavy so the flavor of the sea stays front and center.
The dish tastes briny and bright, with sweet shrimp and squid against the mineral pop of clams and mussels, a whisper of chili heat, and parsley cutting through at the end. It is festive food, the sort of centerpiece Italians serve on Christmas Eve and at long summer lunches by the water, meant to be shared. Serve it with crusty bread to mop the sauce and, by tradition, no cheese, which would overwhelm the seafood. What makes this version work is steaming the clams and mussels first and reserving their liquor — that briny pan juice becomes the soul of the sauce.
Linguine ai Frutti di Mare: frequently asked questions
How many calories are in Linguine ai Frutti di Mare?
A serving has about 643 calories — 50.4g protein, 70.8g carbs, 14.2g fat, 3.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 50.4g of protein, roughly 31% of its calories.
Is Linguine ai Frutti di Mare gluten-free?
As written, no — it contains Linguine. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Linguine ai Frutti di Mare take to make?
About 32 minutes start to finish, but only around 22 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Linguine ai Frutti di Mare?
The core ingredients are essential, but you can leave out red pepper flakes, parsley — they're optional and mainly there for extra flavor or finish.
How many servings does Linguine ai Frutti di Mare make?
This recipe makes 5 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.