'Frutti di Mare' is a general name for seafood pasta sauces, meaning 'fruits of the sea'. Both simple and fresh, this recipe is the perfect way to enjoy stunning, subtle Italian flavours.


  • 500g linguine

  • ½ cup extra virgin olive oil

  • 1 red onion, finely diced

  • 2 cloves garlic, crushed

  • 500g blue mussels, scrubbed and debearded

  • 500g vongole, purged * (see notes)

  • ½ cup dry white wine

  • 400g green prawns, peeled, deveined, cut into bite-sized chunks

  • 400g squid, cleaned and cut into strips

  • ¼ cup chopped flat-leaf parsley

  • Salt flakes and freshly ground black pepper, to taste

  • Toasted Seasoned Breadcrumbs

  • 1½ tablespoons extra virgin olive oil

  • ½ cup fresh breadcrumbs** (see notes)

  • 1½ tablespoons chopped flat-leaf parsley

  • ½ lemon, zest grated


  • 1.

    To make Toasted Seasoned Breadcrumbs: heat olive oil in a small frying pan, add breadcrumbs and stir over a medium heat for 3-5 minutes, until crisp and golden. Set aside to cool then stir through parsley and lemon zest.

  • 2.

    Bring a large saucepan of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente.

  • 3.

    Meanwhile heat half the olive oil in a frying pan, add onion, garlic, salt and pepper and cook over a medium heat until onion softens. Increase heat and add mussels, vongole and wine. Stir and cover for a minute or 2, until shells start to open. Remove shells to a bowl as soon as they open, discarding any that do not open. Pour cooking liquid into a bowl. When cool enough to handle, remove meat from most of the shells, leaving a few in the shell for garnish; add all the vongole and mussels to the bowl of cooking liquid.

  • 4.

    Return pan to a medium heat, add remaining oil and, when hot, add prawns and cook, stirring occasionally, for 1 minute. Add squid and cook, stirring, for a further 30 seconds. Return mussels, vongole and cooking liquid to the pan. Cover and remove from heat until pasta is cooked.

  • 5.

    Drain cooked pasta. Return frying pan to the heat, add pasta and parsley to the seafood and toss over a medium heat for a couple of minutes to mix well and until most of the liquid has been absorbed.

  • 6.

    Serve sprinkled with toasted breadcrumbs.


Vongole are usually sold ‘purged’ to remove sand and grit, however it’s still a good idea to place them in a large bowl of cool salted water and sea salt (30g salt per litre water) for several hours or overnight, at room temperature, to get rid of any remaining sand (if you refrigerate them they’ll close up and won’t ‘spit out’ the sand).

** To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed. It’s a great way to use up stale bread and you can keep them in the freezer to use whenever breadcrumbs are required.

Recipe courtesy of Sydney Seafood School.

[Image credit: Franz Scheurer]

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