Frutti Di Mare Recipe
Prep Time:
5 minutes
Cook Time:
43 minutes
Servings:
4 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • salt
  • ground pepper
  • 2 anchovy fillets
  • 1 tablespoon tomato paste
  • 2 (28-ounce) cans finely diced or crushed tomatoes
  • 2 cups tomato sauce
  • 1 bunch fresh basil, divided
  • ¼ teaspoon red pepper flakes, plus extra for garnish
  • 1 teaspoon Italian seasoning
  • ¾ cups dry white wine
  • 10 cups water
  • ½ pound small clams, scrubbed
  • ½ pound mussels, scrubbed and debearded
  • ½ pound large shrimp, peeled and deveined
  • ½ pound scallops
  • 12 ounces dried spaghetti
Directions
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion and garlic, and stir for 5 to 8 minutes until the onions are translucent.
  3. Season the onions and garlic with salt and pepper.
  4. Add the anchovies and the tomato paste and cook for about 2 minutes, breaking up the anchovies with a spoon.
  5. Stir in the tomato sauce, crushed tomatoes, ¼ cup of chopped basil, red pepper flakes, 2 teaspoons of salt, Italian seasoning, and white wine.
  6. Bring the contents of the saucepan to a boil, then reduce the heat and simmer for about 15 minutes until the sauce has thickened.
  7. Meanwhile, bring the water to a boil in a separate stockpot over high heat.
  8. Add the clams to the saucepan and cook them until they open, about 8 to 10 minutes.
  9. Transfer the clams to a large bowl, discarding any that did not open.
  10. Add the mussels to the saucepan and cook them for about 3 to 5 minutes, until they open.
  11. Transfer the cooked mussels to the bowl with the clams, again discarding any that did not open.
  12. Add the spaghetti to the boiling water (not the saucepan) and cook it until it is barely al dente, about 11 minutes.
  13. Drain the pasta, reserving about ¼ cup of the pasta water.
  14. Bring the sauce back to a boil, then add the shrimp and scallops and cover the pan.
  15. Remove the pan from heat and let it sit for 5 to 8 minutes until the shrimp and scallops are just about cooked through.
  16. Then, return the pasta sauce to the stovetop and bring it to a boil.
  17. Add the cooked pasta and the reserved pasta water to the pan, and simmer for about 2 minutes until the sauce thickens.
  18. Transfer the pasta mixture to a large bowl.
  19. Season the dish with salt, ground pepper, and red pepper flakes to taste.
  20. Arrange the cooked clams and mussels over the pasta and garnish with the remaining fresh basil leaves to serve.