Spaghetti Ai Frutti Di Mare – Spaghetti with Seafood

By on April 10, 2013

Are you one of those people who orders pasta with seafood in a restaurant but never makes it at home? Fear not, it’s much easier to prepare than you think and so much better when you can pick and choose the seafood components yourself fresh from the market. “But I don’t have time to cook,” is no excuse either since this whole thing comes together in the kitchen in less time than it takes to order out.

It just takes a little forethought – like stopping at the market on the way home from work – something you probably do anyway. When I made this, I was planning to use bay scallops but couldn’t find them, so I bought the larger sea scallops instead – cutting them into quarters. I also got squid, shrimp and some cockles from New Zealand. I like to include mussels in this dish too, but you normally can’t buy just a dozen or so – you’ve got to buy a huge sack of them, which wasn’t going to work in this meal for two people. You can add or subtract any other kind seafood you like.

Fresh seafood

natural sunscreen with zinc oxide

This was also a good time to try out an olive oil I just received among a box of goodies from Check out their website and you’ll find not only an array of olive oils from nearly every region in Italy, but other products that are difficult to find here in the states, including a green tomato mostarda and mugolio, a pine bud syrup.

jar of mugoliojars of mustarda

Olio VerdeOne of the olive oils they sent was Olio Verde al Limone, an olive oil made by Gianfranco Becchina, whose olive groves in Sicily are interspersed with lemon trees. The olives and lemons are pressed together at the mill, resulting in a peppery olive oil infused with a bright citrus taste. It’s like summertime in a bottle. The two flavors complement each other perfectly, making the oil ideal for cold seafood salads, grilled fish, chicken or anything else your imagination can dream up.

In my case it led to this pasta dish. I didn’t use the lemon oil olive for sautéing the seafood, just to drizzle on top after the pasta was put together. I wanted the fresh flavor of the lemon to shine through and I could be wrong, but I was afraid that heating it might alter it somehow.

The lemon flavored olive oil drizzled on top added just enough of a citrus flavor without hitting you over the head. I can’t wait to try it in other recipes, but for at least last night, it hit just the right note in the seafood pasta. So try it yourself. I’ll bet you and whoever shares this dish with you will be fighting over the last bit of spaghetti and seafood. Just don’t sprinkle parmesan cheese on top or I’ll hit you with an overcooked noodle.

For the recipe go to Ciao Chow Linda

About Ciao Chow Linda

Linda Prospero, is a Princeton, N.J. writer who has lived in Italy and continues to travel there to visit family and explore all its regions. She spent her career as a journalist, and her articles have appeared in publications ranging from The New York Times and Los Angeles Times to the Times of India. But her real passion is Italy -- its art, literature and food -- and sharing that love with others. She is author of the popular blog, Ciao Chow Linda. In my last life, I was a journalist in NYC, but left the rat race to live in Italy for a year with my husband. Back in the states now, I have created this blog to combine my interests of writing and photography with my love of food and travel.

Leave a Reply

Your email address will not be published.

Spaghetti Ai Frutti Di Mare – Spaghetti with Seafood