Linguine ai Frutti di Mare, literally meaning “linguine with fruits of the sea,” is a signature dish of coastal Italy — especially from regions like Campania, Liguria, and Sicily. This dish celebrates the freshness and simplicity of the Mediterranean: a medley of shrimp, clams, mussels, squid, and sometimes scallops tossed with silky linguine in a light white wine, garlic, and olive oil sauce.

Every forkful captures the taste of the ocean — briny, aromatic, and irresistibly fresh. The sauce is delicate yet rich in seafood essence, balanced beautifully by white wine and a touch of chili for subtle heat.

Why I Love This Recipe

I adore this recipe because it truly feels like a culinary trip to the Italian seaside. The aroma of garlic sizzling in olive oil, the steam from the white wine as the shellfish open, and the glossy linguine absorbing the sauce — it’s an experience that awakens all the senses.

It’s elegant yet approachable, luxurious yet light. This dish is proof that with quality ingredients and good technique, simplicity can be absolutely divine.

Why It’s a Must-Try Dish

This dish is a must-try for any seafood or pasta lover. It showcases Italy’s mastery of balance — using just a few ingredients to highlight the natural sweetness of the seafood and the subtle bite of white wine.

Whether you’re cooking for a romantic dinner, a special occasion, or just treating yourself, this pasta delivers restaurant-level sophistication at home.

Preparation and Cooking Time

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~520 kcal per serving

Cuisine and Course

Cuisine: Italian (Coastal / Mediterranean)
Course: Main Course / Dinner

Ingredients

For the Seafood Mix:

½ lb (225 g) medium shrimp, peeled and deveined
½ lb (225 g) mussels, scrubbed and debearded
½ lb (225 g) clams, scrubbed clean
¼ lb (115 g) calamari (squid rings and tentacles)
¼ lb (115 g) scallops (optional)

For the Pasta and Sauce:

12 oz (340 g) linguine
3 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
½ tsp red chili flakes (optional, for heat)
1 cup (240 ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
1 ½ cups (360 ml) cherry tomatoes, halved (optional for color and sweetness)
1 tbsp unsalted butter (optional, for richness)
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
½ cup (120 ml) reserved pasta cooking water

For Garnish:

Lemon wedges
Fresh parsley
A drizzle of olive oil

Simple Cooking Directions

Cook the linguine until al dente.
Sauté garlic and chili flakes in olive oil.
Add wine, then the seafood; steam until cooked.
Toss with pasta, parsley, and a splash of pasta water.
Serve immediately with lemon and olive oil.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil.
Cook the linguine according to package instructions until al dente.
Reserve ½ cup of pasta water and drain the rest.

Step 2: Sauté the Aromatics

In a large skillet or sauté pan, heat olive oil over medium heat.
Add the sliced garlic and chili flakes. Sauté for 1–2 minutes until fragrant but not browned.

Step 3: Deglaze with White Wine

Pour in the white wine and bring it to a simmer. Let it reduce slightly for 2–3 minutes.
Add the cherry tomatoes (if using) and cook until they begin to soften.

Step 4: Add the Seafood

Add clams and mussels first (since they take longer). Cover with a lid and cook for 3–4 minutes until they begin to open.
Add shrimp, squid, and scallops. Cook for another 3–4 minutes, stirring occasionally, until shrimp are pink and cooked through.
Discard any unopened shells.

Step 5: Combine with Pasta

Add the cooked linguine directly into the pan.
Toss everything together, adding a splash of the reserved pasta water to loosen the sauce.
Stir in chopped parsley and a knob of butter for a glossy finish.
Taste and adjust seasoning with salt and pepper.

Step 6: Serve

Transfer to warm plates or shallow bowls.
Garnish with fresh parsley, a drizzle of olive oil, and lemon wedges on the side.

How to Serve

Serve Linguine ai Frutti di Mare immediately while hot. The dish is at its best when the pasta absorbs the light seafood broth.

Perfect pairings:

A chilled glass of dry white wine (Pinot Grigio or Vermentino)
Garlic crostini or ciabatta bread
A simple arugula or caprese salad

Additional Recipe Tips

Fresh is best: Always use the freshest seafood you can find for the cleanest flavor.
Don’t overcook seafood: Shellfish and shrimp cook fast — remove from heat as soon as they’re opaque or open.
Use good wine: Choose a dry white wine you’d actually drink. It makes a difference in flavor.
Pasta water magic: It helps emulsify the sauce and gives it body.
Timing is key: Coordinate pasta and sauce so both finish at the same time.

Variations

Tomato-Based Version: Add ½ cup of marinara sauce for a richer red seafood pasta.
Creamy Frutti di Mare: Stir in ¼ cup of heavy cream at the end for a velvety texture.
Spicy Version: Increase chili flakes or add a pinch of cayenne pepper.
Lemon-Garlic Twist: Add lemon zest for a bright, citrusy note.
Mixed Herbs: Swap parsley for basil or oregano for a different flavor profile.

Freezing and Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended to freeze once mixed with pasta (seafood may become rubbery).
- You can freeze the seafood sauce alone for up to 1 month.
Reheating: Warm gently in a skillet over low heat with a splash of water or wine. Avoid microwaving seafood.

Special Equipment Needed

Large pot for boiling pasta
Deep sauté pan or skillet with lid
Colander
Tongs or pasta fork
Ladle for pasta water

FAQ

Q1: Can I use frozen seafood?
Yes, thaw it fully and pat dry before cooking. Fresh seafood is ideal but good-quality frozen seafood mix works well too.

Q2: What if I don’t have white wine?
You can substitute with seafood stock, chicken broth, or a splash of lemon juice for acidity.

Q3: Can I make it without shellfish?
Yes, just use shrimp, squid, or scallops — the flavor will still be delicious.

Q4: Can I make it spicy?
Definitely — add more red chili flakes or even a touch of Calabrian chili paste.

Q5: Is this dish dairy-free?
Yes! Just omit the optional butter at the end.

Conclusion

Linguine ai Frutti di Mare (Seafood Pasta with White Wine) is more than a meal — it’s an experience. It brings together the essence of Italian coastal cuisine: the freshness of the sea, the aroma of garlic and wine, and the elegance of perfectly cooked pasta.

It’s light, aromatic, and deeply flavorful — a perfect dish to impress guests or treat yourself to something special. Each bite tastes like a seaside sunset on the Amalfi Coast.