What is linguine with frutti di mare?

Linguine with frutti di mare is a traditional Italian seafood pasta dish made with linguine noodles and a medley of shellfish, such as shrimp, mussels, clams, and calamari. These ingredients are cooked in a light garlic and tomato sauce, often deglazed with white wine. It’s a popular coastal dish known for its fresh, ocean-inspired flavors and simple preparation.

What is linguine made of?

Linguine is typically made from semolina flour and water. Some versions may include eggs, but traditional Italian linguine used in seafood dishes like linguine frutti di mare recipe is usually egg-free. The pasta is known for its flat, elliptical shape, which helps it hold lighter sauces beautifully.

Why is it called frutti di mare?

“Frutti di mare” means “fruits of the sea” in Italian. It refers to a mix of seafood ingredients such as mussels, clams, squid, and shrimp — all considered delicacies from the sea. This term perfectly captures the freshness and variety of seafood in dishes like linguine frutti di mare .

Are frutti di mare healthy?

Yes, frutti di mare dishes are generally healthy when made with fresh, lean seafood and minimal oils. They are high in protein, low in saturated fat, and rich in beneficial nutrients like omega-3 fatty acids, B vitamins, and minerals such as iron and zinc. A linguine frutti di mare recipe made with olive oil and tomatoes also brings heart-healthy benefits and antioxidant power.

Linguine Frutti di Mare Recipe

Name: Linguine Frutti di Mare Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz linguine pasta; 2 tbsp olive oil; 4 garlic cloves, finely chopped; ½ tsp red pepper flakes (optional); ¾ cup dry white wine; 1½ cups cherry tomatoes (or 1 cup crushed tomatoes); 1 lb mussels, cleaned; ½ lb clams, cleaned; ½ lb shrimp, peeled and deveined; ½ lb calamari, sliced into rings; Salt and pepper, to taste; Fresh parsley, chopped; 1 tbsp lemon juice (optional); ½ cup reserved pasta water

Ingredients

Scale

12 oz linguine pasta
2 tbsp olive oil
4 garlic cloves, finely chopped
½ tsp red pepper flakes (optional)
¾ cup dry white wine
1½ cups cherry tomatoes (or 1 cup crushed tomatoes)
1 lb mussels, cleaned
½ lb clams, cleaned
½ lb shrimp, peeled and deveined
½ lb calamari, sliced into rings
Salt and pepper, to taste
Fresh parsley, chopped
1 tbsp lemon juice (optional)
½ cup reserved pasta water

Instructions

Bring salted water to boil. Cook linguine until al dente. Reserve ½ cup pasta water.
In a large pan, heat olive oil. Sauté garlic and red pepper flakes for 1 minute.
Pour in white wine. Simmer 2–3 minutes. Add tomatoes and cook until softened.
Add mussels and clams. Cover and cook until shells open (about 3–4 minutes).
Add shrimp and calamari. Cook 2–3 minutes more until just cooked.

Simmering seafood for pasta
Toss in drained linguine and reserved pasta water. Stir gently.
Season with salt, pepper, lemon juice. Sprinkle with parsley and serve hot.

Notes

Use fresh seafood when possible.
Add seafood in stages to prevent overcooking.
Swap linguine for gluten-free pasta if needed.
Pairs well with dry white wine and garlic bread.

Author: chef Nada
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Sauté
Cuisine: Italian

Nutrition

Serving Size: 1 plate (¼ of recipe)
Calories: 580 kcal
Sugar: 4g
Sodium: 420mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 36g
Cholesterol: 95mg

Keywords: linguine frutti di mare recipe, seafood pasta, Italian linguine