This Linguini Frutti di Mare is made with mussels, scallops, shrimp, garlic, onion, tomatoes, parsley, and freshly cooked linguini.
If you have a nice glass of crisp wine on a warm day and you want to see the best of what the sea has to offer, then you should cook some Frutti Di Mare. This is such a delicious summery recipe. The combination of the scallops, mussels, shrimp in a delicious tomato wine base is everything you've ever dreamed of.
If you love this recipe, feel free to try my Seafood Fra Diavolo or my Shrimp Scampi.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Mussels
- Scallops
- Shrimp
- Garlic
- Onion
- Diced tomatoes
- Parsley
- Red pepper flakes
- Linguini
See recipe card for Linguini Frutti di Mare quantities.
Instructions
Soak the mussels in water and ¼ cup of salt and let them sit for 30 minutes.
Place 1 tablespoon of olive oil into a large deep pan on medium high and place scallops into it. Sear only 2-3 minutes on each side. Add salt and pepper on each side as well. We are just searing the scallops as we will be bringing them back into the pan later. Remove the scallops when you are done.
In the same pan and medium heat, place 1 tablespoon of olive oil, chopped onion, and minced garlic and wait until the garlic browns. Throw in the can of diced tomatoes, salt, pepper, and red pepper flakes and cook for 3 minutes until it starts bubbling.
Throw in the mussels and shrimp and cover for 10 minutes on medium low heat. When you are done, throw out the mussels that did not open up.
Add the scallops back in, as well as the linguini. Garnish with parsley and enjoy!
Hint: Cook the pasta according to package instructions.
Substitutions
Shrimp: For best quality shrimp, go to your local fish market. You can use previously frozen shrimp, although for best taste, use fresh shrimp.
Mussels: Soak the mussels in water and ¼ cup of salt and let them sit for 30 minutes. Scrub them and debeard them after.
Garlic: For best results, use fresh garlic.
Red pepper flakes: The red pepper flakes are totally optional, but for those who need a spicy kick.
Diced tomatoes: I used diced tomatoes from the can instead of fresh tomatoes.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - use clams instead of mussels.
Check out this Broccolini Sausage Pasta.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Do not overcook the shrimp.
Linguini Frutti di Mare
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Linguini Frutti di Mare is made with mussels, scallops, shrimp, garlic, onion, tomatoes, parsley, and freshly cooked linguini.
Ingredients
- 1 lb of mussels, cleaned and debearded
- ½ lb of scallops, cleaned
- ⅓ lb of shrimp, deveined and peeled
- 1 tablespoon of minced garlic
- 1 chopped onion
- 1 12 oz can of diced tomatoes
- 1 tablespoon chopped parsley
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of red pepper flakes (if you like spicy food)
- 1 lb of cooked linguini or spaghetti
Instructions
- Place 1 tablespoon of olive oil into a large deep pan on medium high and place scallops into it. Sear only 2-3 minutes on each side. Add salt and pepper on each side as well. We are just searing the scallops as we will be bringing them back into the pan later. Remove the scallops when you are done.
- In the same pan and medium heat, place 1 tablespoon of olive oil, chopped onion, and minced garlic and wait until the garlic browns. Throw in the can of diced tomatoes, salt, pepper, and red pepper flakes and cook for 3 minutes until it starts bubbling.
- Throw in the mussels and shrimp and cover for 10 minutes on medium low heat. When you are done, throw out the mussels that did not open up and place on either linguini or spaghetti. Add the scallops back in.
- Garnish with parsley.
Notes
-
Most recipes throw in the scallops with the sauce, but we prefer to sear them before. You can choose either option!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 560.8
- Sugar: 0.1 g
- Sodium: 508.6 mg
- Fat: 14.5 g
- Saturated Fat: 2.2 g
- Carbohydrates: 54.2 g
- Fiber: 7.5 g
- Protein: 50.2 g
- Cholesterol: 120.1 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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