Frutti di mare
2 servings
15 minutes
Frutti di mare is an exquisite Italian dish meaning 'fruits of the sea'. This recipe features a delightful combination of tender seafood—tiger shrimp, mussels, and scallops—with aromatic spices and tomato sauce. Olive oil, garlic, and anchovies add depth of flavor, while dry white wine gives a subtle acidity. Bright notes of fresh herbs—parsley, basil, and thyme—make the dish particularly fragrant. It is served with perfectly cooked spaghetti that absorbs all the richness of the sauce. This treat evokes Mediterranean coastlines and carries the spirit of Italian cuisine. Frutti di mare is perfect for a romantic dinner or festive meal, impressing guests with its rich taste of the sea and harmonious blend of ingredients.
1
Add spaghetti to boiling salted water, cook for 7 minutes, and drain; rinse the mussels.
- Spaghetti: 200 g
- Mussels: 6 pieces
2
Cut the tiger shrimp lengthwise, dice the sea scallops into 1.5x1.5 cm cubes, cut the cherry tomatoes into quarters, slice 3 thin pieces of chili pepper, and finely chop the parsley and basil.
- Tiger prawns: 6 pieces
- Scallops: 80 g
- Cherry tomatoes: 60 g
- Chili pepper: 1 piece
- Parsley: 6 g
- Basil: 5 g
3
Slightly heat the olive oil, add finely chopped anchovies and garlic, and sauté for 1 minute over medium heat.
- Olive oil: 50 ml
- Anchovies: 5 g
- Garlic: 2 cloves
4
Increase the heat, add the mussels, sauté for 30 seconds, pour in 50 ml of dry white wine, and evaporate the alcohol.
- Mussels: 6 pieces
- Dry white wine: 50 ml
5
Add tomatoes in their own juice, shrimp, sea scallops, capers, cherry tomatoes, chili pepper, parsley and basil greens, and sauté while stirring for 30 seconds.
- Tomatoes in their own juice: 60 g
- Tiger prawns: 6 pieces
- Scallops: 80 g
- Capers: 10 g
- Cherry tomatoes: 60 g
- Chili pepper: 1 piece
- Parsley: 6 g
- Basil: 5 g
6
Add spaghetti to the sauce and simmer over medium heat for 1-2 minutes, season with salt and pepper.
- Spaghetti: 200 g
- Salt: to taste
7
Twist the spaghetti into a spiral with a fork, place it in a deep plate, garnish with a sprig of thyme, and serve.
- Thyme: 4 g
