Frutti di Mare



A translation of 'fruit of the sea,' this pasta dish brimming with seafood is a celebrated staple you'll encounter in nearly every dining establishment on the scenic island of Capri. Inspired by the region's culinary traditions, celebrity chef Giada De Laurentiis offers her own take on this timeless classic. She infuses the dish with homemade chili oil, introducing a bold, pervasive heat that complements the fresh flavors of lobster tails, shrimp, and clams, all simmered in a savory tomato sauce. This version not only captures the essence of Capri but also adds a spicy twist that elevates the entire dining experience.

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Ingredients for the Chili Oil
Olive oil 1 cup
Red Chili Flakes 1 tbsp
for the spicy tomato sauce
Campari tomatoes 1 lb - (halved)
Anaheim chile pepper 1 - (halved and seeded)
Kosher salt ¼ tsp
for the seafood pasta
Lobster tails 2
Long pasta 1 lb - such as Manfredi Lunghi, Tripolini or Linguine
Shrimp 8 oz - (large, shelled and deveined)
Kosher salt to taste
Shallot 2 - finely chopped
Garlic 1 clove - finely chopped
White wine ½ cup
Clams 8 oz - (scrubbed)
Parmigiano Reggiano PDO cheese ¾ cup - freshly grated
Parsley 2 tbsp - freshly chopped
Unsalted butter 1 tbsp
Lemon zest 2 - lemons
Black pepper to taste - freshly ground

How to prepare Frutti di Mare

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