Seafood Spaghetti (Spaghetti ai Frutti di Mare)

This delicious and easy recipe is a popular dish from Italy, Chef Giuseppe Tassone’s home country. Frutti di Mare means “fruit of the sea” because the dish traditionally incorporates many different kinds of seafood bathed in a tomato wine sauce. Giuseppe uses pre-mixed frozen seafood and then adds fresh shrimp and mussels. However, you can use any kind of seafood you prefer or that you have on hand. Served with some crusty bread, this is a hearty and comforting winter evening meal. The American Heart Association recommends consuming seafood twice a week due to its heart healthy omega-3 fatty acids. Seafood is also an excellent source of iodine, which is important for thyroid function. Buon Appetito!

Makes: 4 servings
Time to cook:  25 minutes

Ingredients

· ¾ pounds spaghetti (can use whole grain or gluten free)

· Seafood mix, fresh or frozen (defrosted) (calamari rings, scallops, clams, mussels, shrimps, octopus or whatever available)

· ¾ pounds of shrimp in the shell (optional)

· Mussels or clams in shells (optional)

· 4 tablespoons extra-virgin olive oil

· 1 can (28 oz) San Marzano Peeled Tomatoes or San Marzano Style Pear Tomatoes in Juice with fresh basil

· 2 cloves of garlic, diced

· Crushed red pepper flakes to taste

· ½ cup dry white wine

· Kosher salt to taste

· Freshly ground black pepper to taste

· 3 tablespoon fresh lemon juice

· 1 bunch fresh Italian parsley, chopped

Cooking Instructions

1. Hand crush the canned tomatoes, keep some pulp, and set aside. 

2. In a large pot, bring 6 quarts of lightly salted water to boil. Add the spaghetti and simmer for 8-10 minutes until Al Dente. Drain and reserve 1 cup of salty pasta water.

3. In the meantime, heat olive oil over medium low heat in a large skillet and add garlic and red pepper flakes, stirring for about 1-2 minutes.

4. Add the seafood mix and sauté for 3-4 minutes over medium heat. Season with kosher salt and black pepper. 

5. Increase the heat to medium and add white wine and lemon juice. Add fresh shrimp and mussels or clams if desired. Simmer for about 2-3 minutes until shrimp is almost cooked and the mussels/clams are open. Add the tomatoes and a generous amount of the chopped parsley and then stir to combine sauce and seafood. 

6. Simmer for 4-5 minutes and then turn heat to low. 

7. Add noodles to the seafood sauce in the skillet and sauté for a few minutes to incorporate all the flavors. Add some pasta water if necessary. You don’t want the sauce to get too thick. The spaghetti should be firm (al dente) and the sauce not overly reduced.

8. Transfer the seafood pasta to a serving bowl and add fresh parsley, a hint of extra-virgin olive oil and a few thin slices of lemon. Serve immediately.

Nutrition per serving
575 calories; 23 grams fat; 6 grams saturated fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 54 grams protein; 765 milligrams sodium

Recipe by Giuseppe Tassone, Lake Kathryn ACE (The Myers Group)

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