Linguini ai Frutti di Mare (Seafood Linguini) Recipe Video

A delicious and versatile tomato based sauce that goes well with any kind of seafood.


Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4


 Crab legs4 Large
 Prawns16 Large, deveined
 Garlic4 Clove (20 gm), mince
 Extra virgin olive oil2 Tablespoon
 Diced tomatoes540 Milliliter
 Jarred tomato720 Milliliter, strained
 Salt1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Dry white wine1⁄3 Cup (5.33 tbs)
 Italian seasoning blend1 Teaspoon
 Bay leaves2
 Balsamic vinegar1 Tablespoon
 Hot sauce2 Dash (to taste)
 Linguine pasta200 Gram
 Toasted pine nuts2 Tablespoon (Optional)

Nutrition Facts

Serving size

Calories 795 Calories from Fat 145

% Daily Value*

Total Fat 17 g26%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 1031.2 mg

Sodium 2879.6 mg120%

Total Carbohydrates 51 g17.1%

Dietary Fiber 6.8 g27.3%

Sugars 5.5 g

Protein 112 g224.4%

Vitamin A 49.4% Vitamin C 62.4%

Calcium 13.4% Iron 26.6%

*Based on a 2000 Calorie diet


1. Place a pot on heat, and boil water and salt in it.
2. Add crab legs, and cook for about 4 minutes.
3. Drop jumbo prawns in salted water, and cook until they rise to the top and turn nice and pink. Drain, remove shells, and set it aside.
4. In salted boiling water, add linguine pasta, cook for 7 minutes or until al dente, drain and set aside.

5. Place a pan over medium high heat, pour olive oil, and sauté garlic until fragrant.
6. Add diced and strained tomatoes in it. Mix well.
7. Then, put salt, black pepper, Italian seasoning, bay leaves, hot sauce, balsamic vinegar, and white wine in it. Mix to combine. Bring it to a boil.
8. Then, turn the heat to medium low, cover and allow it to simmer for about an hour, until the sauce reduces and thickens. Remove bay leaves.
9. Heat the pasta pot, ladle some sauce in it, and mix to add flavours.
10. Then in the remaining sauce, add crab, and prawn meat. Stir, and cook for about a minute.
11. Into a large bowl, transfer linguine, and pour sauce on top.
12. Sprinkle pine nuts, and toss them well.

13. Serve linguini ai frutti di mare hot with parmesan, and parsley garnish.

Just when the water starts to boil, you must add salt. Add a generous amount of salt.