The Italian coast - both idyllic and romantic in equal measure. The soft azure of the enviable Mediterranean sea proves not only endlessly picturesque but a foodie’s haven, boasting some of the finest fresh seafood in the world. From the vanguards of aquaculture who resided in Ancient Rome, to the skilled Sicilian fishermen leading the country in seafood production today, frutti di mare remains integral to the landscape of Italian cuisine.
Our frutti di mare (seafood tagliatelle) recipe pays homage to this gastronomic tradition, combining precious gems of il mar Mediterraneo like mussels, clams, squid and prawns, with bright cherry tomatoes and fragrant basil, for a light, enticing taste of the Italian Coast. And if you're making tagliatelle from scratch, check out the video below so you can follow along as Roberta makes a batch of tagliatelle.
Our Tagliatelle ai frutti di mare recipe
Prep Time: 60 minutes
Cooking Time: 15 minutes
Calories per serving: 632kcal
- 400g Fresh tagliatelle
- 400g mussels
- 350g clams
- 400g prawns
- 500g small squid
- 10 cherry tomatoes, diced
- 1/2 glass of white wine
- A handful of Basil
- 2 whole garlic cloves
- 3 tbsp Extra virgin olive oil
- Salt and chilli
- Soak the clams in cold, salty water, leaving them for at least an hour.
- Scrape the shell of the mussels underwater and debeard if necessary.
- Set a large frying pan over a high heat, and once hot add the mussels with a cup of water. Tap and allow them open. Once opened, remove the pan from the heat, ensuring not to cook the mussels further. Keep the water, passing it through a strainer to filter any debris.
- Peel the prawns, ensuring to devein and remove the head.
- Clean the squid thoroughly, before cutting it into pieces.
- Pour 4 tablespoons of oil into a frying pan, heat the garlic and chilli, add the squid and sauté for a few seconds.
- Add the tomatoes, sauté them too, before adding the fresh basil and prawns.
- Blend with the white wine and cook 2-3 minutes, then remove the pan from the heat.
- Scratch the clams under running water and then, utilising the same cooking technique as the mussels, open them.
- Cook your tagliatelle until very al dente, as the pasta will continue to cook for at least 2-3 minutes in the sauce with the frutti di mare, in order to absorb all the delicious liquid.
- Add the mussels, clams and some of the reserved filtered water to the sauté pan, before adding the drained tagliatelle. As noted, let these flavours infuse the pasta for 3 minutes over heat, before serving.
Love this seafood tagliatelle recipe and after another luxurious pasta adventure? Our delicate Lobster and Crab Ravioli with Lemon Pangrattato is one of our customer’s favourites. Don’t forget to tag your creations on social media with #pastaevangelists.
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