Spaghetti ai Frutti di Mare Recipe
Seafood Pasta
Homemade pasta served in rich mussels, clams, squid, prawns, cherry tomatoes & white wine spicy sauce.
The following is a few tips and ideas to create your very own ‘Seafood Pasta’. It’s always best to source local seafood, where possible and ensure your pasta is hand-rolled and ‘al dente’! Of course, drizzle generously with olive oil and enjoy with a glass of Margaret River vino!
- Spaghetti: Often cooked al dente. (can use different types of pasta)
- Seafood: A mix of shellfish to choice - eg: mussels, clams, prawns, squid, or scallops
Sauce Base: The two main variations are:
- White Wine Sauce: A light sauce made with garlic, olive oil, white wine, and fresh parsley (or basil). Fresh chilly (for spicy kick) is optional.
Preparation Summary
- Cook the Pasta: The spaghetti is boiled in salted water until al dente.
- Sauté Aromatics: Garlic and often fresh chilly are sautéed in Olio Bello oil (or local evoo) in a large pan.
- Add Seafood & Wine: Add mixed seafood to pan. Pour in the white wine and allow to reduce the wine.
- Add Sauce: Include a generous serve of Cherry Tomatoes (currently in season) and simmer briefly.
- Combine and Serve: Drain pasta, add to seafood pan and toss quickly to cover the sauce. Garnish with Italian parsley, drizzle with Romanza or Leccino Olive Oil and serve!
Buon Appetito..