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Italian Seafood Pasta Recipe

Recipe by Pedro M. A. Neves

This Italian Seafood Pasta showcases the best of Mediterranean coastal cooking, combining tender squid, shrimp, and mussels with al dente spaghetti in a light white wine and garlic sauce. Fresh seafood and quality pasta come together in this elegant yet simple dish that captures the essence of Italian seaside dining. Ready in under 45 minutes, it's perfect for a special dinner or entertaining guests.

Ingredients

• 400 g spaghetti (14 oz)
• 300 g large shrimp, peeled and deveined (10.5 oz)
• 250 g squid, cleaned and cut into rings (8.8 oz)
• 400 g fresh mussels, cleaned and debearded (14 oz)
• 120 ml dry white wine (4 fl oz)
• 5 cloves garlic, minced
• 400 ml fish stock or water (13.5 fl oz)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon red pepper flakes
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Zest of 1 lemon (optional)

Instructions

1. Bring a large pot of salted water to a boil and add spaghetti. Cook according to package directions until al dente, then drain and set aside, reserving 120 ml (0.5 cup) of pasta water.

2. Heat olive oil in a large deep skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.

3. Add squid rings to the skillet and sauté for 2-3 minutes, stirring occasionally, until they begin to turn opaque. Do not overcook or they will become tough.

4. Pour in the white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce by half, approximately 2-3 minutes.

5. Add fish stock and bay leaf. Bring to a simmer and add shrimp and mussels. Cook for 4-5 minutes, stirring occasionally, until shrimp are pink and mussels have opened. Discard any unopened mussels.

6. Add the drained spaghetti to the skillet and toss well to combine all ingredients. Add reserved pasta water gradually, stirring until the sauce coats the pasta lightly.

7. Season with salt and freshly ground black pepper to taste. Remove from heat and discard the bay leaf.

8. Divide pasta among four bowls and garnish generously with fresh parsley. Add lemon zest if desired and serve immediately with crusty bread.

Substitutions

• For a red sauce version, replace white wine and fish stock with 400 ml (13.5 fl oz) crushed tomatoes and 120 ml (0.5 cup) vegetable broth.
• Substitute squid with 250 g (8.8 oz) of sea scallops, cut into bite-sized pieces if large.
• Use linguine or fettuccine instead of spaghetti for a wider noodle that captures sauce differently.
• For a lighter version, replace half the mussels with clams (littleneck or Manila clams work well).

Tips

• Do not overcrowd the skillet when cooking seafood; work in batches if necessary to ensure proper searing and prevent steaming.
• Keep the heat at medium-high rather than high to avoid toughening the delicate squid and shrimp.
• Reserve pasta water before draining—its starch helps emulsify and thicken the light sauce naturally.
• Serve immediately after plating, as seafood pasta is best enjoyed hot and the texture of seafood deteriorates if kept warm for extended periods.

This dish represents Italian coastal cuisine, particularly from regions like Sicily, Campania, and Liguria where fresh seafood pasta has been prepared for generations. The technique of combining multiple seafood types in one sauce is called "frutti di mare" and reflects Mediterranean traditions of using the day's fresh catch simply and respectfully.

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