Spaghetti frutti di mare

  • Serves 4
  • Ready in 30 min
  • Medium
In this classic Italian dish, the seafood is steamed in wine and saffron, then tossed with spaghetti and parsley.

Nutritional info per serving

  • Calories768kcals
  • Fat16.4g (4.3g saturated)
  • Protein58g
  • Carbohydrates91.5g (4.8g sugar)
  • Salt3.8g

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


  1. Cook the spaghetti in a large saucepan of lightly salted boiling water, according to the packet instructions, until al dente.
  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. Meanwhile, cook the streaky bacon in a non-stick frying pan over a medium heat for 5 minutes, until crisp. Set aside.
  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. 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.

From April 2008

Main Ingredients:

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