Spaghetti Frutti di Mare

Servings 4 | Prep Time 15 min | Total Time 45 min

The ultimate spaghetti Frutti di Mare recipe, made with vongole, mussels, squid and shrimp. Better than your favorite Italian restaurant.


  • 400 g wild shrimp
  • 500 g clams or mussels
  • 400 g baby squids
  • 2 dl (7 oz) fish stock
  • 2 dl (7 oz) extra virgin olive oil
  • 4 tbsp Aglio Olio Peperoncino
  • 1 bunch flat-leaved parsley
  • 500g Spaghetti
  • 250g sweet plum tomatoes

Aglio Olio Peperoncino


  1. Bring a large pot of salted water to boil. Cook the spaghetti according to the package directions until Al Dente. Drain and save 1 cup of the salty pasta water.
  2. Meanwhile heat up a deep skillet on medium heat. Add olive oil, tomatoes, and Aglio Olio Peperoncino. Stir quickly making sure not to burn the spice.
  3. Add in the vongole and mussels and toss them around.
  4. Pour in the fish stock and cover with a lid. Cook for about a minute or so until the clams start to open.
  5. Add the shrimp and calamares to the skillet with clams and give it a stir. Cover and cook for another minute or so until shellfish are fully cooked.
  6. Taste for seasonings with more Aglio Olio and add sea salt if needed.
  7. Add the spaghetti and stir carefully together. Sprinkle over parsley and some more olive oil.
  8. Serve when hot and enjoy! (If you are not a purist – finish of with some freshly-grated Parmigiano Reggiano…we won’t tell if you won’t)
  9. Serve with lemon wedges on the side.

Parmesan Cheese on seafood!?!
When you’re in Italy, you put parmesan cheese on everything. However, You should avoid adding cheese to dishes that are made with seafood. ”Seafood is just not meant to be served with cheese; the flavors don’t work together, say the Italians”.
(P.s. We love it and cannot resist adding it!)

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