Seafood spaghetti – recipe

The seafood spaghetti can be found on almost every Italian restaurant menu, in a number of variants: Sonia’s version is made with mussels, clams, squids and scampi! Find this and many more recipes with pictures on the Giallozafferano App (in English)


The recipe we’ll be preparing today is a very famous first course: the seafood spaghetti. There are a number of variants of this dish, according to different places and seasons… but the absolute essentials are mussels and clams, to which you can add for example scampi, squids, shrimps and baby cuttlefish. But let’s see together what ingredients we’ll need:
• 11,3 oz (320 g) of spaghetti
• 10,5 oz (300 g) of squids
• pepper / salt
• 4 cloves of garlic
• 1 lb (500 g) of clams
• 1 lb (500 g) of mussels / 4 scampi • 10,5 oz (300 g) of cherry tomatoes
• fish stock
• ½ glass of dry white wine
• extra virgin olive oil
• parsley
Let’s prepare together the seafood spaghetti:
The first thing to do to prepare the seafood spaghetti is clean the squids: if you want to see how, click here. Now separate the bodies from the tentacles and cut the bodies into rings. In a pan, put 2-3 tablespoons of extra virgin olive oil and a crushed, or chopped, clove of garlic. Now add the squids. Cook for a few minutes until the squids turn white, then add the white wine, let it evaporate, then add the chopped parsley, after that turn off the heat and set aside, keeping warm.
Now move on to the mussels and clams: clean and wash them well under cold running water. I’ll give you some advice to discard those filled with sand, in this case I’m talking about clams: take the clams one by one and, very patiently, tap them… on a cutting board, if something black comes out, that it sand, which means that you can throw the clam away, because it’s full of sand. At this point, take a pot and throw in the clams… cook on a high flame with the lid on, until opened. Do the same with the mussels.
Now, let’s move on to the scampi: wash and pat them dry… then make a cut along the belly, from the tail to the head. Do the same with all the 4 scampi, then, near the end of the tail, you’ll notice a black string, that is the intestine: you can remove it using a toothpick, as I’m doing now, otherwise it will taste bitter. In a pan, put 2-3 tablespoons of extra virgin olive oil and a clove of garlic… let it brown… then put the scampi in the pan… and let them brown on all sides for 5 minutes.
Now all the seafood is ready, remember to keep it warm, perhaps inside their own pans with the lid on. At this point, take a large pan, put a couple of tablespoons of oil, a clove of garlic, whole or chopped as you prefer, and add the tomatoes, cut into halves. Let them cook until tender, but not mushy.
Now strain the liquid from the mussels and the clams through a very fine sieve and collect it in a bowl. As you can see, the tomatoes have softened, so add the squids, that have been kept warm… and the water of the mussels and clams. In the meantime, boil the spaghetti… and 3 minutes before the end of cooking… toss in the pan… here it is.
Finish cooking the pasta adding 1 or 2 ladles of fish stock, if necessary. 1 minute before the end of cooking, remember to add the mussels, the clams and the scampi, then add salt, pepper and parsley.
At the end of this elaborate preparation, our seafood spaghetti are finally ready to be served. From Sonia and Giallozafferano, bye bye and see you next video recipe.


yellowsaffron says:

Yes… have a look at, it’s the most famous cooking website of Italy!

Sydney Syd says:


Suez Camo says:

perfect 😮

yellowsaffron says:

Just put them into the pot over the heat!

Vincenzos Plate says:

I love Seafood spaghetti. I normally make them without mussols. Great recipe

Mohammed Bennour says:

Damm , Italians you can’t beat them.

atiqah azmi says:

Can i not use the wine?

Victoria Reece says:

You like this Tina me also it is very good I enjoy it
To Tina Turner and Neil Diamond

lala naseb Macalanggan says:

so boring to watch ..

Adisti Diaz Verheijen says:

but wine and vegetable broth/fish stock have different taste….. but, i will try iy anyway 😀 thanks….

tessa Barrows says:

Are you Italian

jeff Asirifi says:


yellowsaffron says:

You can omit it or replace it with vegetable broth or fish stock

musicaman68 says:

Replace the seafood with beef jerky and hotdogs.

Sydney Syd says:


Kristel F says:

Will it still be good without the white wine or would it taste otherwise without it?

coolcookingmama says:

This looks awesome, so tasty, can not wait to try it. thanks

yellowsaffron says:


Ksenia Kolyadina says:

This is the best recipe of pasta I saw online! Bravo! 

njm rovira says:

Compared to other seafood pasta recipes online, this is actually the real Italian way of preparing Frutti di Mare. For those who have visited Italy, you’ll notice they make everything fresh especially the sauces! It doesn’t come in a can of marinara or classico’s pasta sauce. This is cooking without cutting corners, where less is more, and where the flavors speak for themselves. For seafood lovers this is definitely a great dish!

yellowsaffron says:

No, you can replace it with vegetable broth or fish stock!

jordanAus87 says:

Its called marinara bro

yellowsaffron says:

Yes, they are bigger than prawns

jes pla says:

Thanks so much for showing your recipe. Its super delicious! The other day i did not have squid, i substituted with crab meat. Nice too, you can try it. Thx again.

Kwang Yi says:

What are the ingredients used to make fish stock?  I can buy all kinds of stock made from creatures caught in the ocean such as clam or lobster, but haven’t yet to see stock made from fish.  Can this be made with bonito flakes?

MrBroxMan says:

the one my friend’s mother made was with crab instead of scampi. she made it so that it will be easier to eat. she removed every shell and made the crab meat easy to eat. i remembered eating her first version once and it was so hard to eat due to the fact that she used shrimp and it took forever to peel LOL

Adisti Diaz Verheijen says:

can i replace wine with white beer?????

DonPepinoSauces says:

We love spaghetti AND seafood. Thanks for the recipe YellowSaffron!

Mel Gardner says:

this is good recipe

Adam Cunningham says:

Question: when you cook the the shellfish are you steaming them , like with a little water or just putting them into the pot and putting it over heat?

rainy1314emily says:

I have no fish stock or white wine that is usable for cooking. Can I use the pasta water to replace the fish stock instead?

Croeuniverse says:

you can if you want! you can really do anything if you really want to

kumar singh says:

That recipe’s ingredient costs less that you spent for ”ONE” night out in clubs with your cigarette, alcohol and taxi !!!!!!!!!

yellowsaffron says:

+Leena SM I’m glad you and your family liked it! Next time, you can try another seafood pasta dish: sea bream and sole ravioli, for example!

Lego Land says:

can i exchange the wine to something else??

Khanh Ho says:

I spent a week in a high-end Italian restaurant with a see-through kitchen. The chef had a temper tantrum every 20 minutes. I left–too stressful–but I did learn how to make quick pasta sauces–a method quite different from the slow way Americans prefer.

Aruninder Kaur says:

i love it

Dino D'Angelo says:


Peter Fritz Walter says:

Grazie Molto.

marie Savino says:


Farida Ramdhanie says:

Owesome recipe! Can’t wait to try and thank you for sharing this great video.

HorrorMirror says:

this do not look good

Gemini 0557 says:

very nice video dubbed in English. Thank you 🙂

DiamondBones007 says:

fk yes ♥

Lulu Ahmeow says:

is it necessary to use white wine in all italian foods? Do u have other thinngs to use instead ? As i would like to try though thanks!

Nese P says:


AccentFlavor says:

This seafood spaghetti looks to die for!!

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