Spaghetti frutti di mare recipe

By Silvana Franco

  1. Serves 4
  2. Ready in 30 minutes
  3. Rating

In this classic Italian dish, the seafood is steamed in wine and saffron, then tossed with spaghetti and parsley.

tried and tested
Spaghetti frutti di mare


  1. 500g spaghetti
  2. 200ml dry white wine
  3. 1 shallot, finely chopped
  4. 2 garlic cloves, very thinly sliced
  5. Pinch of saffron
  6. 500g live baby clams or cockles, scrubbed clean (discard any with cracked shells)
  7. 6 rashers smoked streaky bacon, cut into 1cm wide strips
  8. 400g baby squid, cleaned and cut into rings
  9. 400g raw tiger prawns, peeled
  10. Olive oil, for drizzling
  11. Bunch of fresh parsley, finely chopped


  1. 1. Cook the spaghetti in a large saucepan of lightly salted boiling water, according to the packet instructions, until al dente.
  2. 2. About 8 minutes before the pasta is ready, pour the wine into another large saucepan and add the shallot, garlic and saffron. Bring to the boil and cook vigorously for 1 minute, then add the shellfish, cover and cook over a high heat for 4 minutes.
  3. 3. Meanwhile, cook the streaky bacon in a non-stick frying pan over a medium heat for 5 minutes, until crisp. Set aside.
  4. 4. Add the squid and prawns to the clams, shake the pan well, then cover and cook for a further 2-3 minutes, until all the shells have opened. Discard any that do not open.
  5. 5. Drain the pasta and return to the pan, add the seafood and liquor, a splash of oil, the parsley and some black pepper. Toss well and divide between bowls. Spoon over the crisp bacon and serve while sizzling hot.

Nutritional info

Per serving: 768kcals, 16.4g fat (4.3g saturated), 58g protein, 95.1g carbs, 4.8g sugar, 3.8g salt


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