Tagliolino coi Frutti di Mare

**Tagliolino coi Frutti di Mare**

Tagliolino coi Frutti di Mare is a classic Italian pasta dish originating from the coastal regions of the Adriatic, particularly the Marche region. It features fresh tagliolini—a thin, egg-rich pasta similar to tagliatelle—tossed with an assortment of seafood. The dish is a celebration of the sea, typically incorporating mussels, clams, shrimp, squid, and sometimes lobster or crab, all sautéed with garlic, white wine, cherry tomatoes, and fresh parsley in a light, briny broth.

A great version is distinguished by the quality and freshness of its seafood, which should be sweet and tender, not overcooked. The pasta must be cooked al dente and finished directly in the seafood pan to absorb the flavors. The sauce should be light and emulsified, not drowning in tomato, allowing the natural taste of the ocean to shine. At **Marcello a Portonovo** in Portonovo, Italy, a venue highlighted by *Where The Foodies Go*, the dish is prepared with locally caught frutti di mare, emphasizing the region’s maritime tradition. The restaurant’s proximity to the Conero Riviera ensures the seafood is exceptionally fresh, and their version is noted for its delicate balance of garlic and white wine.

Regional variations exist along the Italian coast. In the south, versions may include more tomato or spicy peperoncino, while in the north, the sauce is often lighter, relying on the natural liquor of the shellfish. Some chefs add a touch of lemon zest or a sprinkle of breadcrumbs for texture. Regardless of the variation, the soul of the dish remains the same: simple, high-quality ingredients that let the sea speak for itself.