This classic Italian seafood dish will turn any night into a special occasion. Perfect for your next date night, this restaurant-style dish is easier to make than you think and the flavors will amaze you.
One of my favorite dishes to prepare when I worked in restaurants was Frutti di Mare. I loved blending seafood together and especially loved serving it over pasta.
There are as many different recipes as there are cooks for Frutti di Mare, and every family has a favorite ingredient that makes it their own.
Depending on what I have available and who I am serving will often dictate what goes into my interpretation of this wonderful dish. My wife enjoys white sauces more than red, so when I prepared this dish for her I kept it in more of an Aioli type sauce. Of course, if you prefer a red sauce or a touch of red feel free to adjust the recipe.
This dish also makes a wonderful Fra Diavolo if your mood is for a little more on the spicy side.
But tonight I kept it light with just a touch of fresh tomato, more for color than for flavor. I had a nice variety of seafood, but again feel free to add in what you have on hand, fresh fish makes a nice addition, clams and of course lobster. I hope you enjoy my version of Frutti di Mare!
Serve your Frutti di Mare over linguine and pour a little of the best olive oil you have on top for added flavor, and I know Italians don’t like cheese with seafood, but I always add some grated Romano cheese to my pasta dishes, even seafood.
I do hope you give this dish a try, it’s really very easy to make, and you’ll have a restaurant quality dinner for a less than half the price of dining out at your favorite restaurant.
If you’ve tried my Frutti de Mare recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
This classic Italian seafood dish will turn any night into a special occasion. Perfect for your next date night, this restaurant-style dish is easier to make than you think and the flavors will amaze you.
- 8 Shrimp peeled and de-veined
- 8 Scallops
- 16 Mussels
- 2 cloves Garlic chopped
- 2 tbsp Olive Oil
- 8 grape Tomatoes split optional
- 1 Tbsp Fresh Basil Chopped
- 1 pinch crushed red pepper
- 1 lb Linguine
- Begin by getting your pasta ready, Linguine or Spaghetti will work the best for this dish, it's a little too heavy for angel hair. Follow instructions on the box, usually around 10-11 minutes for aldente.
- In a large saute pan add olive oil, and the chopped garlic and grape tomatoes.
- After a few minutes add in the scallops and sear them on both sides. (scallops take a little longer to cook so we want to start them before the shrimp)
- After searing your scallops, add in the shrimp, mussels, chopped basil and red pepper, cover and allow the mussels to steam open. This will be enough time to cook the shrimp.
- If you have timed this right your linguine will be done just about the time your seafood is ready. If your pasta still has time to cook remove the seafood from the heat and keep covered. You can give it a quick reheat as soon as the pasta is done.
- If there is not enough juices from the mussels, add in a little bit of water from the pasta, or I'll let you in on a little secret.....(shhhhh, don't tell.....chicken stock works really well in seafood for added flavor).
More recipes from my site
Bouillabaisse, A Provincial French Seafood Stew- Summer’s Almost Gone, Can We Have a Do Over?
- How to Make Paella in Your Home Tonight
- How to make a Broiled Seafood Combination featuring Clams Casino
- Monk Fish Scampi and Around My French Table Win Dorie Greenspan’s New Book!
- Pan Seared Scallops with Linguine al Pesto
Rose says
July 24, 2017 at 12:37 amThanks Dennis. That good ideas for dinner today. So easy to do.
Love you!
Chef Dennis Littley says
July 25, 2017 at 5:02 pmYou’re very welcome Rose!
Marcy says
January 31, 2017 at 12:39 pmI copied the recipe sounds good but one pound of linguine for two people sounds like way too much pasta.
Chef Dennis Littley says
January 31, 2017 at 1:11 pmhi Marcy
we love pasta and do have a little left over for the next day, but feel free to cook just what you normally eat
Mary says
January 3, 2017 at 11:03 amThis is absolutely gorgeous! I will be craving it all day!
Alisa says
January 2, 2017 at 2:12 amHello. Can’t wait to try this recipe. A couple questions. What brand GF flour did you use? And did you add xanthum gum even if the GF flour had it?
Chef Dennis Littley says
January 2, 2017 at 8:35 amthere is no flour used in this dish.
Maria says
December 30, 2016 at 4:25 pmYou make elegant dishes look so simple! Seafood is our favorite favorite, so I love all of your simple ways to execute favorites! Your recipes have become “regulars” in our house;)
Chef Dennis Littley says
December 30, 2016 at 5:40 pmThank you so much Maria, I’m very happy to hear you’ve been enjoying my recipes!
Valentina | The Baking Fairy says
December 28, 2016 at 10:24 pmFrutti di Mare pasta is so scrumptious and impressive! My family loves to make it as a New Year’s Eve dinner. We make it much like you did, with white sauce but some fresh tomatoes for that extra pop of color and flavor. Mussels and clams are great in here, too!
Chef Dennis Littley says
December 29, 2016 at 8:59 amThanks for stopping by Valentina, Have a Happy New Year!
Vivian Cardinale says
March 30, 2011 at 3:00 pmLooks delicious! Am now following 🙂
Rochelle says
March 25, 2011 at 3:04 amThis is gorgeous! I'm salivating over those muscles and scallops. As soon as I can get some fresh ones, this is on top of my list of things to make 😀
Firefly@fireflyblog.org says
March 24, 2011 at 2:52 amI love seafood pasta 🙂 it looks so beautiful and yummy!
Kate @ Diethood.com says
March 23, 2011 at 12:17 amI love my mussels in white sauces, too! With lots of garlic! 🙂
Beautiful meal!
Tanantha P. says
March 22, 2011 at 9:28 pmI will keep your secret Dennis! I add chicken stock to seafood dish too hehe. I will add splash of white wine for the hubby. Thanks for sharing your culinary knowledge and story with us Dennis. I like reading about it.
Rosemary says
March 22, 2011 at 6:12 pmEven if it wasn't Lent, I'd be going for this. (Guess I'd have to use vegetable broth or calm juice, though, huh?) Simple and lovely.
Lin Ann says
March 22, 2011 at 5:05 pmThanks for sharing yet another terrific recipe and your secret! So tragic what happened to Monet's family. Your advice is well taken.
A Thought For Food says
March 22, 2011 at 4:24 pmI so want a big bowl of this right now with a hearty glass of wine. And a warm breeze… yeah, that's my idea of heaven.
Elyse @The Cultural Dish says
March 22, 2011 at 4:18 pmDefinite keeper! I always love ordering/making seafood pasta dishes. Thank you!
Kristen says
March 22, 2011 at 4:07 pmI am SO looking forward to moving closer to the ocean. AZ is just not known for fresh seafood. I could just dive into the scallops in your dish.
lisaiscooking says
March 22, 2011 at 3:58 pmThis is my ideal meal–seafood and pasta perfection! Beautiful seared scallops.
Emily Malloy says
March 22, 2011 at 3:11 pmThis has me begging for summer!
Perfection 🙂
Sprinkled with Flour says
March 22, 2011 at 2:43 pmI love seafood but never get to eat it, since my husband is not a fan. I may have to try this just for myself though. My prayers are with Monet and her family during this difficult time.
Cake Duchess says
March 22, 2011 at 1:58 pmOne of my favorite dishes ever. My mom and dad both used to make this often when I was little. Now we make it for our kids;)
My heart breaks for Monet's family. They are all in my prayers.
Becky says
March 22, 2011 at 1:04 pmThis is my husband's favorite seafood dish. He has it ever time we go to an Italian restaurant, but we have never made it at home. Here in the Midwest, it is hard to get fresh seafood, and it's very expensive. He would dive right in your beautiful Frutta De Mare
Velva says
March 22, 2011 at 2:24 amAmazing. I would expect nothing less from you. Beautiful seafood dish. You are right, pasta is almost always a great choice to serve with sauteed seafood dish.
Cheers.
Velva
Happy When Not Hungry says
March 22, 2011 at 1:50 amI love frutta di mare! Looks so fresh and delicious. Beautiful photos too!
sara @ CaffeIna says
March 22, 2011 at 1:40 amUgh…I can't cook seafood. I just can't! I need to come and visit you….maybe you could give me a few classes 🙂
Sarah says
March 22, 2011 at 12:42 amThis is one of my husband's favorite dishes. I can't wait to try your version!
Wendy Irene says
March 22, 2011 at 12:00 amPraying and sending all my love to Monet 🙁 xoxo
Chef Dennis, you have done it again! This dish contains my top 3 favorite seafoods and I am very excited about. <3
Drick says
March 21, 2011 at 11:46 pmgolly, I have made this is many forms but never knew its name…prayers to Monet and family
Liv Wan says
March 21, 2011 at 11:12 pmHello Dennis,
I love seafood very much and this Frutta de mare looks amazing. I nearly drool over my laptop when I saw this recipe. Thank you for sharing this wonderful recipe as usual. (Your wife is so lucky. I wish my husband is chef too. lol )
Torviewtoronto says
March 21, 2011 at 9:23 pmthis looks delicious with the garlic gives a good flavour to these yummy shrimps, scallops and mussels
filling meal
Claudia says
March 21, 2011 at 8:36 pmThis is a favorite of mine and what I really love here – is that you let the main ingredients – the seafood shine. My mother's cooking instructions always included add "such-and-such" until it looks like this or tastes like that. Getting a printable recipe from here is never going to happen! You just have to go and watch her cook!
Salome says
March 21, 2011 at 8:29 pmBrilliant! I will come back…
Cheryl and Adam @ pictureperfectmeals.com says
March 21, 2011 at 7:06 pmDelizioso! When I lived in Italy I would go out to the port of Ostia and eat my fill of Frutta di Mare, one of the all-time great light and delicious meals. Your photos are mouthwatering, too!
Federica says
March 21, 2011 at 7:03 pmsemplicemente deliziosi!complimenti!
Laura says
March 21, 2011 at 6:31 pmHi Dennis,
This looks delicious! It's funny that you're from San Antonio; what a small world! I look forward to checking out some of the dishes that you have made and learning from your blog since I just recently started my own.
Thanks!
Laura
Marguerite says
March 21, 2011 at 5:00 pmThis dish looks divine and your presentation is fab, as well. So sorry to hear the news about Monet's family. I will keep them in my thoughts and prayers.
Maranda says
March 21, 2011 at 4:01 pmThis Frutti de Mare looks delicious. I almost feel as though it needs a splash of lemon juice. But maybe that would be a different dish entirely.
My heart breaks for poor Monet. Her family has been through so much this past year. She and her family are in my thoughts…
Mikaela Cowles says
March 21, 2011 at 3:52 pmIt sounds like your wife is a lucky woman to have you "listening" to the food.
Ocean Breezes and Country Sneezes says
March 21, 2011 at 2:51 pmI love Frutti de Mare and have never made it at home. Thank you for sharing this recipe!
I'm keeping your friends in my prayers, I'm so very sorry for their sorrow.
Kath says
March 21, 2011 at 2:04 pmI love your simple treatment of beautiful seafood! It's a great example of listening to your food – you don't want to overpower the delicate flavors of your Frutta de Mare.
I was horrified to hear about the accident that Monet's sister's family had! Thank you for letting us know. I am praying for them all.
A SPICY PERSPECTIVE says
March 21, 2011 at 1:39 pmHey Dennis, This looks like the perfect light seafood dish. I can see why it's a favorite.
…about Monet, I'm sitting here in tears and will visit her at once. Thanks for the heads-up!
Pretend Chef says
March 21, 2011 at 1:16 pmI was going to comment about how delicious your meal looks, which it does, but Monet and her family are in my thoughts.
Jenn says
March 21, 2011 at 1:06 pmI love seafood/pasta dishes like this. I usually order them at restaurants as Chris is very particular about his seafood. Maybe if I made an aioli type sauce to go over it instead, he'd be more apt to eat it?? Must try that!
Monet and her family will be in my thoughts and prayers.
Megan says
March 21, 2011 at 12:44 pmFirst of all, and most importantly, I'm so sorry to hear about Monet's terrible loss. 🙁 I'll send up some prayers.
Funny thing, I thought I was the only one who talked to food and got responses. 🙂 This dish looks amazing. I'm adding it to my list! Thanks for sharing!!
Carolyn says
March 21, 2011 at 12:09 pmI love the freshness of this dish, all the gorgeous seafood coming through.
I am so upset for Monet, and heading over to her blog right now to offer my condolences. What a terrible tragedy. Thank you for letting us know.
Pauline says
March 21, 2011 at 11:42 amThanks for sharring your wonderful recipe and great photo. Thank you also, for notifying us about Monet, as part of the community we have learned to know and love, our heartfelt thoughts are with you.
Lizzy says
March 21, 2011 at 11:27 amOh, you're killing me with your gorgeous seafood dishes! This is exactly what I'd search out on the menu of a fine restaurant….mmmmm.
Monet and her family are deep in my thoughts this morning…prayers for them all.
the constant hunger says
March 21, 2011 at 11:24 amThis dish reminds me of summer in Montreal, getting a table outside, watching people walk buy, a chilled glass of white wine and this delicious pasta. Thanks for bringing back this memory.
Peggy says
March 21, 2011 at 9:49 amThis is a great looking dish Dennis! I'm a huge fan of seafood and this just sounds amazing!
And my heart definitely aches for Monet, such a sweet girl. I couldn't help but have tears roll down my eyes as I read her post last night. Wishing her all the best and that her family is safe.
Big Dude says
March 21, 2011 at 9:35 amGreat looking dish Dennis – hate to show my ignorance, but I was expecting fruit 🙂
Blackswan says
March 21, 2011 at 8:03 amI love seafood & it has cetainly caught my attention. I'm already drooling. Hahaha!
Thks so much for answering my call, Dennis!
Free Spirit Eater says
March 21, 2011 at 6:39 amThe pictures are mouth watering! Cannot wait to try this recipe! =]
judyscakesandtreats says
March 21, 2011 at 6:17 amLooks very appetising and awesome photography. Must try this out sometime soon. Sorry to hear about your friends..will say a small prayer for them. Very true about how fragile life is and how things can really change in the blink of an eye.
Chris's Gourmet Fashion says
March 21, 2011 at 5:42 amThis so reminds me of summer … and it's been pouring with rain all weekend! So you bring a spark of sunshine in with this dish. I love it … have you ever tried making a risotto with your frutti di mare … that's really good too! Beautiful photos!
Julia @ DimpleArts says
March 21, 2011 at 5:42 amThank you so much for sharing this dish. I have very limited experience with seafood. Zero experience with cooking muscles and scallops. Your description of the cooking steps is really easy to follow. I was wondering if you can give me some tips on purchasing muscles and scallops? How do I make sure the muscles and scallops are fresh?
mangiabella says
March 21, 2011 at 5:32 ami love that, listen to the food and it will speak to you…such wisdom from the beloved Mama Jeanette….thank you for sharing this beautiful dish, I am a fra diablo lover myself, so that is definitely the route I would take 🙂
Tears, continuous prayers, kind thoughts, and much love to Monet and her entire family at this tragic moment. Praying for GOD'S mercy and compassion surround them all….
thecompletecookbook says
March 21, 2011 at 5:06 amChef, as always a wonderful dish and more sound advice from Mama Jeanette.
So sorry to hear of your friends terribly sad news.
🙂 Mandy
a. maren says
March 21, 2011 at 4:19 amyour seafood is an absolute inspiration. this makes my mouth water, and i just had dinner! must attempt it soon.
http://www.icyviolets.blogspot.com
foodtravelandwine says
March 21, 2011 at 3:44 amFor sure….one of my favourites pasta dishes too!!…what a great looking and yummy pasta!!……Abrazotes, Marcela
Parsley Sage says
March 21, 2011 at 3:04 amStunning dish! Love the look of it and the ease of the recipe. I'd proly do mine with grouper (NOT Nassau) or Mahi. Yummy!
All That's Left Are The Crumbs says
March 21, 2011 at 2:56 amYour Frutti de Mare looks amazing. I really need to branch out a little more and try some different types of seafood.
I was so very sorry to hear about the terrible tragedy in Monet's family. I will keep them all in my thoughts and prayers.
Mari says
March 21, 2011 at 2:53 amGreat seafood pasta dish! Wonerful recipe with a beautiful message. You are so right, love should be given and shown at this very moment, do not leave for tomorrow because "you never know".
Have a blessed week 🙂
Dionne Baldwin @ Try Anything Once says
March 21, 2011 at 2:43 amMonet is so very sweet, I hate to think of her and her family going through this. Heck, I really hate seeing anyone go through a tragedy but this is heartbreaking. (HUGS for you sweet Monet.)
I love this because I know I LOVE all the ingredients and I love all pasta that does not have a cream sauce or alfredo. 🙂 I can just imagine all the flavors partying in my mouth…
I hope you have a good week.
Amy says
March 21, 2011 at 2:37 amThis dish looks amazing! Fresh seafood at it's best, and beautiful with the variety of seafood you have added to it! I like the addition of the fresh basil and cherry tomatoes!