Ivan's Mega Frutti Di Mare


Awesome seafood linguine that's relatively quick and easy.

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
6 servings


  • 1 ½ (16 ounce) packages linguine pasta

  • 1 cup olive oil, or as needed

  • 1 teaspoon Italian seasoning

  • 1 clove garlic, minced, or more to taste

  • 1 (2 ounce) can anchovy fillets packed in olive oil, drained

  • 1 (14.5 ounce) can crushed tomatoes

  • 1 ½ pounds clams in shell, scrubbed

  • pound medium shrimp, peeled and deveined, tails left on

  • pound bay scallops

  • ½ pound squid - tentacles and tubes, cleaned and cut into rings

  • salt to taste

  • ground black pepper

  • 1 teaspoon Italian seasoning

  • 1 lemon, cut into wedges

  • 1 tablespoon grated Manchego cheese

  • 1 tablespoon julienned fresh basil leaves


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

  2. Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.

  3. Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

Cook's Note

The key is to keep the temperature low on the pan to keep the seafood from overcooking and becoming tough.

Nutrition Facts (per serving)

969 Calories
42g Fat
93g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 969
% Daily Value *
Total Fat 42g 53%
Saturated Fat 6g 29%
Cholesterol 120mg 40%
Sodium 601mg 26%
Total Carbohydrate 93g 34%
Dietary Fiber 7g 26%
Total Sugars 0g
Protein 55g
Vitamin C 41mg 203%
Calcium 200mg 15%
Iron 32mg 179%
Potassium 1058mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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