11 Flavorful Italian Seafood Pasta Recipes That Taste Like the Coast

Picture the sunlit coastlines of Italy, where the sea breeze mingles with the aroma of fresh seafood in bustling markets. I’ve gathered 11 Italian seafood pasta recipes that will whisk you straight to those vibrant shores. From Linguine Alle Vongole to Risotto Al Nero Di Seppia, each dish captures the true essence of coastal cuisine. Ready to bring the ocean’s bounty to your table? Let’s embark on this delicious journey together.

Linguine Alle Vongole

Linguine Alle Vongole is a classic Italian seafood pasta dish that brings the fresh flavors of the sea right to your table. Originating from the coastal regions of Italy, this dish highlights the natural sweetness and brininess of clams, perfectly complemented by a simple yet flavorful combination of garlic, white wine, and parsley.

Traditionally, this dish is made using linguine pasta, which is known for its ability to hold onto the sauce, allowing each bite to be a delightful blend of pasta and seafood.

The beauty of Linguine Alle Vongole lies in its simplicity, making it an ideal choice for both casual dinners and special occasions. Despite its seemingly sophisticated flavor profile, the dish is surprisingly easy to prepare at home, making it accessible to both novice cooks and experienced chefs alike.

By following this recipe, you’ll be able to recreate an authentic taste of Italy in your own kitchen, impressing friends and family with your culinary prowess.

Ingredients (Serves 4-6)

1 pound (450g) linguine pasta
2 pounds (900g) fresh clams, scrubbed and rinsed
4 cloves garlic, thinly sliced
1/2 cup (120ml) dry white wine
1/4 cup (60ml) extra virgin olive oil
1/2 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup (15g) chopped fresh parsley
Lemon wedges, for serving

Cooking Instructions

Prepare the Clams: Begin by soaking the clams in a bowl of cold water for about 20 minutes. This will help them expel any sand trapped inside. After soaking, scrub the shells with a brush under running water and set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic becomes fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
Steam the Clams: Increase the heat to medium-high and add the clams to the skillet. Pour in the white wine and cover the skillet with a lid. Allow the clams to steam for 5-7 minutes, or until they’ve opened. Discard any clams that remain closed.
Combine Pasta and Sauce: Add the cooked linguine to the skillet with the clams. Pour in some of the reserved pasta water if needed to loosen the sauce. Toss everything together gently, ensuring the pasta is well coated with the sauce.
Season and Serve: Season the dish with salt and freshly ground black pepper to taste. Stir in the chopped parsley. Transfer the pasta to serving bowls and garnish with lemon wedges on the side for an added burst of citrus.

Extra Tips

When preparing Linguine Alle Vongole, it’s essential to use the freshest clams available for the best flavor. If you can’t find fresh clams, frozen clams can be a good alternative, but be sure to thaw them properly before cooking.

Adjust the amount of red pepper flakes to your preference if you want a milder or spicier dish. Finally, avoid overcooking the clams to maintain their tender texture and prevent them from becoming rubbery. Enjoy your homemade taste of Italy!

Spaghetti Ai Frutti Di Mare

Spaghetti Ai Frutti Di Mare, or Spaghetti with Seafood, is a classic Italian dish that embodies the flavors of the sea. This delightful pasta recipe combines a variety of seafood such as clams, mussels, shrimp, and squid, creating a rich and flavorful sauce that perfectly complements the al dente spaghetti. The secret to this dish lies in the fresh ingredients and the subtle balance of garlic, chili, and parsley, which enhance the natural flavors of the seafood.

This dish is perfect for a special dinner or a casual meal with friends and family, bringing the taste of the Italian coast to your table. This recipe serves 4-6 people, making it an ideal choice for a family meal or a small gathering. The simplicity of the ingredients allows the seafood to shine, while the addition of white wine adds a touch of sophistication and depth to the sauce.

Preparing this dish is straightforward and can be done in less than an hour, making it a great option for both novice and experienced cooks. Verify your seafood is fresh and cleaned properly to experience the best of this Italian classic.

Ingredients:

400g spaghetti
500g clams
500g mussels
200g shrimp, peeled and deveined
200g squid, cleaned and cut into rings
4 cloves garlic, minced
1/2 cup dry white wine
1/4 teaspoon red chili flakes
1/4 cup fresh parsley, chopped
4 tablespoons olive oil
Salt and pepper, to taste
Lemon wedges, for serving

Instructions:

Clean and Prepare the Seafood: Start by thoroughly cleaning the clams and mussels under cold running water. Discard any that are open and don’t close when tapped. Peel and devein the shrimp, and clean the squid, cutting it into rings.
Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti until al dente, according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Sauté the Garlic: In a large pan over medium heat, add the olive oil. Once hot, add the minced garlic and red chili flakes, sautéing until fragrant but not browned, about 1-2 minutes.
Cook the Seafood: Add the cleaned clams and mussels to the pan, pouring the white wine over them. Cover the pan and let them cook for about 4-5 minutes until the shells have opened. Remove any shells that haven’t opened and discard them.
Add Shrimp and Squid: Stir in the shrimp and squid, cooking until the shrimp turns pink and the squid is opaque and tender, about 3-4 minutes.
Combine with Pasta: Add the cooked spaghetti to the pan with the seafood. Toss everything together, adding some reserved pasta water if needed to create a silky sauce.
Season and Serve: Season with salt and pepper to taste, and sprinkle generously with chopped parsley. Serve immediately with lemon wedges on the side.

Extra Tips:

For the best results, always use the freshest seafood you can find. If you can’t source fresh seafood, frozen options can be used, but verify they’re fully defrosted and drained before cooking.

When cooking the pasta, make sure to salt the water generously to enhance the flavor of the spaghetti. If you prefer a spicier dish, increase the amount of red chili flakes. Finally, don’t forget to taste and adjust the seasoning before serving to verify your dish is perfectly balanced.

Enjoy your homemade Spaghetti Ai Frutti Di Mare with a glass of crisp white wine for a truly authentic Italian experience.

Fettuccine Al Salmone Affumicato

Fettuccine Al Salmone Affumicato is a classic Italian seafood pasta dish that combines the rich, smoky flavor of smoked salmon with the creamy texture of a white sauce. Perfect for a sophisticated dinner or a special occasion, this dish brings the essence of the sea to your table with its delightful blend of flavors and textures.

The silky fettuccine noodles serve as the perfect vehicle for the creamy, savory sauce, while the smoked salmon adds a touch of elegance and depth to the dish. With just a few ingredients, Fettuccine Al Salmone Affumicato is both simple to make and impressive to serve.

The beauty of this dish lies in its simplicity and the quality of its ingredients. The smokiness of the salmon is complemented by the creaminess of the sauce, which is typically made from a combination of cream, onion, and a splash of white wine to enhance the flavors.

A sprinkle of fresh dill or parsley adds a pop of color and freshness, making this pasta dish not only delicious but also visually appealing. Perfect for serving 4-6 people, this recipe is sure to delight your guests and transport them to the coastal regions of Italy with every bite.

Ingredients (Serves 4-6):

500g fettuccine pasta
200g smoked salmon, cut into strips
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
250ml heavy cream
100ml white wine
Salt and pepper to taste
Fresh dill or parsley, chopped for garnish
Grated Parmesan cheese (optional)

Cooking Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a cup of the pasta water.
Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Prepare the Sauce: Pour the white wine into the pan and let it simmer for about 2-3 minutes to reduce slightly. Stir in the heavy cream and bring to a gentle simmer. Allow the sauce to thicken slightly, about 5 minutes.
Add the Salmon: Add the smoked salmon strips to the sauce and stir gently to combine. Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Combine with Pasta: Add the cooked fettuccine to the pan and toss it with the sauce until well coated. Confirm that the pasta is evenly covered with the creamy salmon mixture.
Serve and Garnish: Divide the pasta among serving plates. Garnish with fresh dill or parsley and a sprinkle of grated Parmesan cheese if desired. Serve immediately.

Extra Tips:

To enhance the flavor of your Fettuccine Al Salmone Affumicato, consider using freshly ground black pepper for a subtle kick. If the sauce seems too rich, you can balance it by adding a squeeze of fresh lemon juice.

For a more robust flavor, you can substitute the white wine with a splash of vermouth. When cooking the pasta, make sure it’s slightly undercooked before adding it to the sauce, as it will continue to cook and absorb the flavors once combined.

This dish is best enjoyed fresh, but if you have leftovers, reheat gently with a splash of cream to maintain its creamy consistency.

Tagliatelle Con Gamberi E Zucchine

Tagliatelle Con Gamberi E Zucchine is a delightful Italian pasta dish that combines the fresh flavors of shrimp and zucchini with the comforting texture of tagliatelle. This dish is perfect for a summer meal or any time you’re craving a lighter pasta option. The succulent shrimp pair beautifully with the mild sweetness of the zucchini, and when tossed with perfectly cooked tagliatelle, it creates a harmonious blend of flavors that’s sure to please any seafood lover.

The key to this dish is using fresh, high-quality ingredients. Fresh shrimp adds a burst of ocean flavor, while the zucchini provides a subtle sweetness and a bit of texture. The sauce, made with garlic, white wine, and a hint of lemon, enhances the flavors without overpowering them. This recipe serves 4-6 people, making it an ideal choice for a family dinner or a small gathering with friends.

Ingredients:

500g tagliatelle pasta
400g raw shrimp, peeled and deveined
2 medium zucchinis, thinly sliced
3 cloves garlic, minced
1 small onion, finely chopped
1/4 cup extra virgin olive oil
1/2 cup dry white wine
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)

Cooking Instructions:

Prepare the Ingredients: Start by peeling and deveining the shrimp if necessary. Thinly slice the zucchinis and finely chop the onion and garlic.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant.
Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Cook for about 2-3 minutes, turning once, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the Zucchini: In the same skillet, add the sliced zucchini. Sauté for about 5 minutes until they start to soften.
Deglaze and Add Flavor: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, then add the lemon juice, salt, and pepper to taste.
Combine Everything: Return the shrimp to the skillet with the zucchini. Add the cooked tagliatelle and toss everything together, adding a little reserved pasta water if needed to loosen the sauce.
Serve: Divide the pasta among plates, garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.

Extra Tips:

When preparing Tagliatelle Con Gamberi E Zucchine, it’s important to not overcook the shrimp as they can become tough and rubbery. Keep an eye on them and remove from heat as soon as they turn pink.

Additionally, feel free to adjust the amount of lemon juice to your taste preference. If you prefer a richer sauce, a splash of cream can be added during the final steps. Always use fresh herbs and high-quality Parmesan for the best flavor. Enjoy your cooking!

Risotto Al Nero Di Seppia

Risotto Al Nero Di Seppia, or Squid Ink Risotto, is a luxurious Italian dish that captures the bold essence of the sea. Known for its striking black color and rich, briny flavor, this dish is a showstopper in any dining experience. The squid ink not only lends the risotto its unique hue but also infuses it with a deep umami taste that pairs beautifully with the tender calamari rings and creamy Arborio rice.

Perfect for special occasions or when you want to impress your guests, Risotto Al Nero Di Seppia is both visually stunning and delightfully flavorful.

This dish requires some patience and attention to detail, as the risotto needs to be stirred continuously to achieve its signature creamy texture. However, the effort is well worth it. The marriage of fresh seafood flavors, aromatic garlic, and a hint of white wine creates a harmonious blend that will transport you to the coastal regions of Italy with every bite.

Serve it as a main course or as an elegant appetizer, and watch as your guests are enchanted by this culinary masterpiece.

Ingredients for 4-6 servings:

1.5 cups Arborio rice
500g fresh squid, cleaned and cut into rings
4 tablespoons squid ink
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
5 cups fish or vegetable stock, kept warm
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Cooking Instructions:

Prepare the squid: Begin by cleaning the squid if not pre-cleaned, making certain all the internal parts are removed. Cut the squid into thin rings. Set aside.
Sauté the aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
Cook the squid: Increase the heat to medium-high, then add the squid rings to the pan. Cook for about 2-3 minutes until the squid is just opaque. Remove the squid from the pan and set aside, leaving the aromatic oil in the pan.
Toast the rice: Add the Arborio rice to the same pan and stir continuously for 2 minutes, making sure each grain is coated with the oil and slightly toasted.
Deglaze with wine: Pour in the white wine and stir until it has mostly evaporated, helping to release the fond from the bottom of the pan.
Add the stock gradually: Begin adding the warm stock, one ladle at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente.
Incorporate the squid ink: Stir in the squid ink, mixing well to guarantee the risotto takes on a uniform black color.
Finish with butter and squid: Add the butter and the cooked squid back into the risotto. Stir gently until the butter has melted and the squid is heated through. Season with salt and pepper to taste.
Serve: Spoon the risotto onto plates, garnish with fresh parsley, and serve with lemon wedges on the side for an added zing.

Extra Tips:

When cooking Risotto Al Nero Di Seppia, maintaining a consistent stirring motion is vital as it helps achieve the creamy consistency typical of a good risotto.

Additionally, make sure your stock is warm before adding it to the rice; cold stock will slow down the cooking process and may affect the final texture.

If you prefer a milder squid ink flavor, you can adjust the amount used according to your taste.

Finally, be cautious not to overcook the squid, as it can become rubbery if left in the pan too long. Enjoy your culinary journey to the Italian coast!

Penne Al Pesce Spada

Penne Al Pesce Spada, or swordfish pasta, is a delightful Italian seafood dish that combines the robust flavors of the ocean with the comforting texture of pasta. This dish, known for its light yet flavorful sauce, highlights the natural taste of the swordfish, complemented by the acidity of tomatoes and the aromatic notes of garlic and herbs.

It’s a perfect choice for both casual family dinners and more elegant gatherings, offering a taste of the Mediterranean that’s bound to impress.

The key to Penne Al Pesce Spada is the freshness of its ingredients. The swordfish should be firm and fresh, with a mild scent of the ocean, and the tomatoes should be ripe and juicy to create a luscious sauce. The dish also benefits from a hint of spice, provided by a pinch of red pepper flakes, and a touch of freshness from basil and parsley.

Prepare to indulge in a pasta dish that brings the sea to your table with every bite.

Ingredients (Serves 4-6):

500g penne pasta
400g fresh swordfish, cut into cubes
4 ripe tomatoes, chopped
3 cloves garlic, minced
1 small onion, finely chopped
100ml white wine
3 tablespoons olive oil
A pinch of red pepper flakes
Salt and black pepper to taste
Fresh basil leaves, torn
Fresh parsley, chopped for garnish
Lemon wedges for serving

Cooking Instructions:

Cook the Pasta: Begin by cooking the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside, reserving some of the pasta water.
Prepare the Swordfish: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the swordfish cubes and season with salt and pepper. Cook for about 3 minutes on each side until they’re golden brown and cooked through. Remove the swordfish from the skillet and set aside.
Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes. Stir in the red pepper flakes.
Add the Tomatoes and Wine: Add the chopped tomatoes to the skillet, cooking for about 5 minutes until they begin to soften. Pour in the white wine and let it simmer for another 5 minutes, allowing the alcohol to evaporate and the flavors to meld.
Combine Swordfish and Pasta: Return the swordfish to the skillet, gently stirring to combine with the sauce. Add the cooked penne, tossing everything together until the pasta is well coated. If the mixture seems dry, add a bit of the reserved pasta water to reach the desired consistency.
Season and Serve: Taste the pasta and adjust the seasoning with more salt and pepper if needed. Stir in the fresh basil leaves. Serve the pasta hot, garnished with chopped parsley and lemon wedges on the side for added brightness.

Extra Tips:

For the best results with Penne Al Pesce Spada, verify your swordfish is as fresh as possible; this is vital for achieving the dish’s signature flavor.

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If swordfish is unavailable, you can substitute with another firm white fish such as halibut or mahi-mahi. When adding the white wine, choose a dry variety that you’d also enjoy drinking, as it will enhance the overall taste.

Finally, don’t skip the lemon wedges—they add a wonderful zing that complements the richness of the swordfish and the sauce.

Bucatini Con Sarde E Finocchietto

Bucatini Con Sarde E Finocchietto is a classic Sicilian pasta dish that beautifully showcases the island’s rich culinary heritage. This recipe combines bucatini, a thick spaghetti-like pasta with a hole running through the center, with the distinct flavors of fresh sardines, wild fennel, and a hint of saffron. The dish is a harmonious blend of land and sea, enhanced by the sweet notes of raisins and the crunch of toasted pine nuts.

Often enjoyed during the spring, when wild fennel is abundant, this pasta is a demonstration to the simplicity and depth of Italian cuisine. The dish, though simple, requires attention to detail to balance the robust and delicate flavors. The wild fennel imparts a unique aromatic character, while the sardines provide a rich, savory depth. The saffron adds a subtle golden hue and a touch of luxury, making this pasta not only a feast for the taste buds but also a visual delight.

Perfect for a family gathering or a special occasion, Bucatini Con Sarde E Finocchietto is sure to impress anyone who appreciates authentic Italian flavors.

Ingredients (Serves 4-6):

500g bucatini pasta
600g fresh sardines, cleaned and filleted
1 bunch wild fennel, roughly chopped
1 medium onion, finely chopped
50g raisins, soaked in warm water
40g pine nuts, toasted
1 sachet saffron threads
100ml extra virgin olive oil
2 cloves garlic, minced
Salt and pepper to taste
Breadcrumbs (optional, for garnish)

Cooking Instructions:

Prepare the Ingredients: Start by cleaning and filleting the sardines. Soak the raisins in warm water for about 10 minutes and toast the pine nuts in a dry pan until golden. Chop the wild fennel and set aside.
Boil the Fennel: In a large pot of salted boiling water, blanch the wild fennel for about 10 minutes until tender. Remove the fennel with a slotted spoon, keeping the water to cook the pasta. Chop the fennel finely once it’s cooled.
Cook the Pasta: In the same pot of fennel-infused water, cook the bucatini until al dente according to the package instructions. Reserve about a cup of pasta water before draining.
Prepare the Sauce: In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent. Add the saffron, stirring to dissolve.
Add Sardines and Fennel: Gently add the sardine fillets to the pan and cook until they begin to break apart, about 5 minutes. Stir in the chopped fennel, raisins, and toasted pine nuts, mixing well.
Combine Pasta and Sauce: Add the cooked bucatini to the pan with the sauce. If the mixture seems dry, add reserved pasta water a little at a time to achieve the desired consistency. Season with salt and pepper to taste.
Serve: Transfer the pasta to a serving dish. If desired, sprinkle with breadcrumbs for added texture before serving.

Extra Tips:

When cooking Bucatini Con Sarde E Finocchietto, it’s crucial to use the freshest sardines available to enhance the dish’s flavor. If wild fennel is hard to find, you can substitute it with a combination of regular fennel fronds and a bit of dill for a similar aromatic profile.

Ravioli Di Granchio Con Salsa Di Pomodoro

Ravioli Di Granchio Con Salsa Di Pomodoro, or Crab Ravioli with Tomato Sauce, is a delightful Italian seafood pasta dish that captures the essence of coastal flavors. This dish combines delicate crab meat with rich, savory tomato sauce, creating a harmonious blend that’s both luxurious and comforting. Perfect for a special occasion or an elegant dinner, this recipe’s complexity is balanced with the simplicity of fresh ingredients, making it a triumph for any seafood lover.

The crab ravioli features a filling of sweet, succulent crab meat, complemented by a creamy ricotta cheese and subtle hints of lemon zest and herbs. The homemade tomato sauce, simmered to perfection, enhances the dish with its robust flavors from ripe tomatoes, garlic, and basil. The key to this dish lies in using the freshest ingredients available, guaranteeing each bite bursts with authentic Italian goodness.

Whether you’re a seasoned cook or a culinary novice, this recipe promises a memorable dining experience.