Frutti di Mare

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 BIG servings
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1/2 pound angel hair pasta

Salt, for pasta water

2 tablespoons extra-virgin olive oil -- 2 turns of the pan

2 shallots, chopped

4 cloves garlic, crushed or finely chopped

1/2 teaspoon crushed red pepper flakes -- eyeball it

1/2 cup dry white wine, eyeball it

1 (15-ounce) can crushed tomatoes

Salt and black pepper

1 pound small fresh clams, ask for them scrubbed

1 pound mussels, scrubbed

10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed

1/4 cup chopped flat-leaf parsley, a couple of handfuls

20 fresh basil leaves, cut into thin strips or torn

Crusty bread, warmed


  1. Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
  2. Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
  3. Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
  4. Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.