Spaghetti “Frutti di mare”

Weekend inspiration for a popular Italian seafood specialty.


  • 500g spaghetti No. 5 (Rummo)
  • 300g frozen seafood
  • 400g tomato paste
  • Olive oil
  • Carrot
  • Celery
  • Onion
  • Coarse sea salt
  • Pepper
  • Parmesan


Sauté finely chopped carrots and celery root in olive oil. When they soften, add onions. Simmer a little longer, then add the seafood, frying it briefly.

Add tomato paste, coarse sea salt, and pepper. Simmer everything gently. Optionally, you can add white wine.

When the sauce thickens, pour it over the spaghetti that you previously cooked “al dente” and leave it on the stove for 1 minute to absorb the aroma of the sauce, then remove it.

Before serving, add a little more olive oil and grated Parmesan cheese.