Best 7 Pasta Tutto Mare Recipes

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"Pasta tutto mare" is an Italian dish made with various types of seafood, such as clams, mussels, shrimp, and calamari, cooked in a flavorful tomato sauce and tossed with spaghetti. It is a delightful seafood feast that combines the flavors of the sea with the comforting taste of pasta. This dish is perfect for a special occasion or a cozy dinner at home. In this article, we will guide you through the process of creating the perfect "pasta tutto mare" by providing a detailed recipe that captures the essence of this Italian classic.

Let's cook with our recipes!

FRUTTI DI MARE



Frutti di Mare image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 BIG servings

Number Of Ingredients 15

1/2 pound angel hair pasta
Salt, for pasta water
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 shallots, chopped
4 cloves garlic, crushed or finely chopped
1/2 teaspoon crushed red pepper flakes -- eyeball it
1/2 cup dry white wine, eyeball it
1 (15-ounce) can crushed tomatoes
Salt and black pepper
1 pound small fresh clams, ask for them scrubbed
1 pound mussels, scrubbed
10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
1/4 cup chopped flat-leaf parsley, a couple of handfuls
20 fresh basil leaves, cut into thin strips or torn
Crusty bread, warmed

Steps:

  • Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
  • Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
  • Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
  • Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

FRUTTI DI MARE SAUCE



Frutti di Mare Sauce image

This recipe for frutti di mare sauce is from Sal Scognamillo of Patsy's Italian Restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

3 tablespoons olive oil
3 cloves garlic, finely chopped
1 (28-ounce) can plum tomatoes, coarsely chopped, juices reserved
1/4 cup dry white wine
1/2 pound calamari, cleaned and cut crosswise into 1/2-inch rings
1/2 pound small shrimp, peeled, deveined, and halved lengthwise
16 littleneck clams, scrubbed
16 mussels, scrubbed
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
1 pound cooked spaghetti

Steps:

  • In a large saucepan heat oil over medium heat. Add garlic and cook, stirring, until soft and golden, 1 to 2 minutes. Add tomatoes and their juices, wine, and calamari; bring to a boil. Reduce heat, cover, and simmer until calamari is tender, 25 to 28 minutes.
  • Increase heat to medium, add shrimp, clams, and mussels to saucepan. Cook, covered, until clam and mussel shells open, about 10 minutes. Discard any unopened shells.
  • Stir in basil and parsley; continue cooking 2 minutes more. Season with salt and pepper. Serve immediately over spaghetti.

LINGUINE AI FRUTTI DI MARE



Linguine ai Frutti di Mare image

Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!

Provided by Lesley Porcelli

Categories     Fish     Garlic     Herb     Pasta     Shellfish     Tomato     Low Fat     Dinner     Healthy     Self     Christmas Eve     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
12 Manila or littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

PASTA TUTTO MARE



Pasta Tutto Mare image

This creamy pasta is oh so good. My daughter and I love pasta. We love this recipe. It has shrimp and crab meat in it. We think you will enjoy this as much as we do. This recipe was adapted by my manager at work, from her very own cookbook she had published. I'm guessing on the cooking time, I do know it don't take long to make this dish.

Provided by Cooking in Missouri

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups half-and-half cream
1/2 cup provolone cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic
2 tablespoons parsley flakes
3 dashes curry powder
1/2 cup fresh mushrooms, diced
1 tablespoon butter, heaping
1 (16 ounce) package cavatelli, cooked & drained
1/2 cup parmesan cheese, grated
3 ounces shrimp, fresh, cut in small pieces
3 ounces crabmeat, cut in small pieces
1 tablespoon crushed graham cracker (optional)

Steps:

  • Assemble all ingredients in sauce pan.
  • Stir over low heat until thickened.
  • Stir in 1/2°C parmesan cheese, cavatelli noodles, shrimp and crab meat. Stir until shrimp and crab meat are warm.
  • Serve in large pasta bowl, with 1 tablespoons crushed graham crackers on top.

SPAGHETTI MARE E MONTE



Spaghetti Mare e Monte image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound spaghetti
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon chili pepper flakes, optional
2 cloves garlic, chopped
2 small zucchini, thinly sliced
12 cherry tomatoes, halved
Kosher salt
16 baby shrimp
1 bunch fresh flat-leaf parsley, chopped

Steps:

  • Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
  • Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.

CUNETTO'S TUTTO MARE



Cunetto's Tutto Mare image

I found this online on a search for recipe's from Cunetto's house of Pasta in St. Louis. I havent tried it yet but I usually order this when I go to the restaurant. It is wonderful.

Provided by jrivera

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb linguine
1 cup chicken broth
3/4 cup chopped clam
3/4 cup medium shrimp
3/4 cup crabmeat
1/2 cup lobster
1 3/4 cups sliced mushrooms
3/4 cup butter (do NOT substitute)
1 teaspoon chopped garlic
1/4 cup chopped parsley
salt and pepper
freshly grated parmesan cheese

Steps:

  • Cook pasta until al dente. In the meantime, simmer rest of ingredients 5 minutes. Add fish mixture to drained pasta and simmer additional 3 minutes. Sprinkle liberally with Parmesan.

FRUTTI DI MARE



Frutti Di Mare image

Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Provided by Brian Genest

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h10m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
  • Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
  • Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g

Tips:

  • Use fresh, high-quality seafood: This will make a big difference in the flavor of your dish.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Use a variety of seafood: This will add flavor and texture to your dish. Some good options include shrimp, mussels, clams, calamari, and lobster.
  • Use a flavorful sauce: The sauce is what will bring all the flavors of the seafood together. Some good options include a tomato-based sauce, a white wine sauce, or a garlic and oil sauce.
  • Serve with your favorite pasta: You can use any type of pasta you like, but some good options include spaghetti, linguine, or fettuccine.

Conclusion:

Pasta tutto mare is a delicious and versatile dish that can be made with a variety of seafood and sauces. It's a great option for a quick and easy weeknight meal or a special occasion dinner. With a little planning and preparation, you can create a delicious pasta tutto mare dish that everyone will enjoy.

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