Italian Festive Seafood Pasta Recipe

This Italian Festive Seafood Pasta, inspired by the classic Frutti di Mare (fruit of the sea), is a luxurious holiday centerpiece perfect for Christmas Eve or any festive gathering. It features a medley of fresh seafood like shrimp, mussels, clams, calamari, and scallops simmered in a light, garlicky white wine and tomato sauce, tossed with al dente linguine for an elegant, flavorful dish that celebrates Italian tradition.

Why You’ll Love This Recipe

This dish captures the essence of Italian holiday feasting, particularly the beloved Feast of the Seven Fishes tradition on Christmas Eve, where seafood takes center stage in a celebration of abundance and family. It’s incredibly impressive yet surprisingly straightforward—tender, briny seafood mingles with aromatic garlic, a splash of crisp white wine, and just enough tomato for brightness without overpowering the ocean flavors.

The result is a restaurant-quality pasta that feels special and celebratory, with layers of texture from succulent shrimp, plump mussels, and delicate calamari. It’s naturally gluten-adaptable, crowd-pleasing for seafood lovers, and brings a sense of joy and togetherness to the table. Plus, it cooks quickly once prepped, leaving more time for holiday cheer, and the aroma alone will make your home feel warm and inviting.

Yield: Serves 6

Italian Festive Seafood Pasta Recipe

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Elegant linguine tossed with mixed seafood in garlicky white wine-tomato sauce—perfect festive Italian holiday centerpiece.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

• 1 lb (450g) linguine
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (optional, adjust to taste)
• 1 cup dry white wine
• 1 cup crushed San Marzano tomatoes or light tomato passata
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb calamari, cleaned and sliced into rings (plus tentacles if available)
• 1/2 lb sea scallops (optional)
• Salt and freshly ground black pepper, to taste
• Zest and juice of 1 lemon
• Zest and juice of 1 lemon
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh parsley, chopped
• Reserved pasta cooking water, as needed
• Reserved pasta cooking water, as needed

Instructions

1. Bring a large pot of generously salted water to a rolling boil—your pasta water should taste like the sea for perfect seasoning!
2. While waiting, heat the olive oil in a large, wide skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes, sautéing gently for 1-2 minutes until fragrant and lightly golden—don’t let it burn, or it’ll turn bitter!
3. Pour in the white wine and let it bubble and reduce by half (about 3-4 minutes), scraping up any tasty bits from the pan.
4. Stir in the crushed tomatoes, season with salt and pepper, and simmer the sauce gently for 5 minutes to meld the flavors into a light, vibrant base.
5. Add the mussels and clams to the skillet, cover, and cook for 4-6 minutes, shaking the pan occasionally—watch as they pop open like little holiday gifts! Discard any that stay closed.
6. Toss in the shrimp, calamari, and scallops (if using). Cook uncovered for 3-4 minutes until the shrimp turn pink and opaque, and the calamari is just tender—keep it quick for juicy results!
7. Meanwhile, drop the linguine into the boiling water and cook until al dente (follow package directions, usually 8-10 minutes). Reserve 1-2 cups of pasta water before draining.
8. Drain the pasta and add it directly to the skillet with the seafood and sauce. Toss everything together over low heat, adding splashes of reserved pasta water to create a silky, emulsified sauce that clings beautifully.
9. Finish with lemon zest, lemon juice, and a generous handful of chopped parsley—taste and adjust seasoning for that bright, fresh pop.
10. Serve immediately in warm bowls, drizzling with extra olive oil and more parsley if desired. Buon Natale—enjoy the festive magic!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 667Total Fat 23gSaturated Fat 3gUnsaturated Fat 19gCholesterol 245mgSodium 1989mgCarbohydrates 43gFiber 3gSugar 2gProtein 63g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use the freshest seafood possible—ask your fishmonger for recommendations on the day of cooking.
• Scrub clams and mussels thoroughly and discard any that don’t open after cooking for safety and best texture.
• Reserve at least 1 cup of starchy pasta water before draining; it’s magic for emulsifying the sauce and achieving that silky cling.
• Don’t overcook the seafood—add it in stages based on cooking time (e.g., clams/mussels first, then shrimp/calamari last) to keep everything tender.
• For extra festive flair, add a pinch of saffron or red pepper flakes for subtle heat and color.
• Taste and adjust seasoning at the end—seafood varies in saltiness, so finish with fresh lemon and parsley for brightness.

Ingredients Notes

Linguine serves as the perfect canvas with its flat shape holding onto the sauce beautifully. Extra-virgin olive oil forms the flavorful base, infusing everything with fruity notes. Fresh garlic (lots of it!) is essential for that authentic Italian aroma—mince or slice thinly for even distribution.

Dry white wine (like Pinot Grigio or Sauvignon Blanc) adds acidity and depth without heaviness. Canned San Marzano tomatoes or a light passata create a subtle red-tinged sauce that enhances rather than dominates the seafood. A mix of shrimp (peeled and deveined for ease), mussels and clams (in-shell for presentation and flavor), calamari (rings and tentacles for texture contrast), and scallops (optional for luxury) deliver variety in taste and mouthfeel.

Fresh parsley and lemon zest/juice brighten the dish, while salt, black pepper, and optional red pepper flakes balance everything. High-quality ingredients shine here, so opt for sustainable, fresh catches.

Variations and Substitutions

For a classic white version, skip the tomatoes and lean into a garlicky white wine broth with extra herbs like basil or oregano. If you prefer a spicier kick, amp up red pepper flakes or add fresh chilies for a fra diavolo twist. Swap in lobster tails or crab meat for more indulgence, or add scallops and white fish chunks to hit the “seven fishes” vibe.

For gluten-free, use certified gluten-free linguine. Vegetarian? Transform it with mushrooms, artichokes, and cherry tomatoes in place of seafood. Dairy-free by nature, but if avoiding wine, substitute seafood stock or broth with a squeeze of lemon.

In leaner seasons, frozen seafood works well if thawed properly—just pat dry to avoid excess water. Customize based on availability: fewer types for simplicity, or add anchovies/sardines for umami depth in true Italian-American style.

Storage Options

Best enjoyed fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or wine to loosen the sauce—avoid microwaving to prevent toughening the seafood. Freezing is not recommended as the seafood texture suffers upon thawing.

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