Spaghetti con Frutti di Misto

Spaghetti con Frutti di Misto is a Neapolitan pasta dish featuring an assortment of fresh seafood—typically clams, mussels, shrimp, and squid—tossed with spaghetti in a light garlic, white wine, and tomato sauce, or prepared in bianco (without tomato). The name, meaning “spaghetti with mixed fruit of the sea,” reflects its coastal Campanian origins, where the Gulf of Naples supplies abundant daily catch.

Key ingredients include high-quality extra-virgin olive oil, fresh garlic, peperoncino, and a splash of white wine; the seafood must be impeccably fresh and cooked just until tender. A great version is distinguished by the perfect doneness of each seafood element—clams steamed open, mussels plump, shrimp barely opaque—and by spaghetti cooked al dente that absorbs the briny liquor released from the shells. The sauce should lightly coat the pasta, never overwhelming it.

Regional variations abound: in Sicily, the dish might include bottarga or incorporate cherry tomatoes for sweetness; along the Adriatic coast, cooks often omit tomato entirely, emphasizing pure marine flavor. A’ Manna in San Giorgio a Cremano, near Naples, is celebrated for its exemplary preparation, earning praise from food critic Mark Wiens for its bright, balanced seasoning and generous seafood. Whether enjoyed seaside or in a trattoria inland, Spaghetti con Frutti di Misto remains a testament to the Italian principle of letting simple, quality ingredients shine.