Fettuccine alla Frutti di Mare

Serves 4


  • Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes; season with salt and pepper. Add tomato paste and cook, stirring, until color deepens, about 2 minutes.
  • Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 teaspoons salt. Bring to a boil, then reduce heat and simmer until sauce is thickened, about 15 minutes.
  • Add clam juice and wine and bring to a boil; cook for 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8–10 minutes. Transfer clams to a large warm bowl; discard any that do not open.
  • Add mussels and cook until they open, 3–5 minutes. Transfer mussels to the bowl with clams; discard any that do not open.
  • Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit until shrimp and scallops are cooked through, 5–8 minutes. Transfer shrimp and scallops to another large warm bowl.
  • Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 tablespoons of pasta cooking liquid.
  • Return sauce to a boil, add spinach, and cook until spinach is wilted, about 1 minute. Add pasta and pasta cooking liquid; simmer until sauce thickens, 2–5 minutes. Add shrimp and scallops and continue cooking until well combined, 30–60 seconds. Transfer pasta mixture to a large bowl; season with salt and pepper. Arrange clams and mussels over pasta.

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