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Bucatini ai Frutti di Mare (Seafood Pasta)


The recipe for this shellfish-laden pasta comes from chef Michael Chiarello, and versions are cooked in seaside villages all over Italy.

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  • 1 (2-lb.) live lobster
  • 1 cup olive oil
  • 1 tbsp. crushed red chile flakes
  • 6 cloves garlic, chopped
  • 2 carrots, sliced, plus 1/2 cup fresh carrot juice
  • 1 bulb fennel, sliced
  • 1 leek, white part only, sliced
  • 1 medium yellow onion, sliced
  • 1 cup dry white wine
  • 1 tbsp. saffron threads
  • 1 tsp. chopped thyme
  • 1 1/2 lb. littleneck or Manila clams
  • 12 raw jumbo shrimp, peeled and deveined, tails left on
  • 8 whole squid, cleaned and sliced, plus tentacles
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand
  • 1 lb. bucatini, cooked al dente
  • Kosher salt, to taste
  • Zest of 1 lemon
  • Roughly chopped parsley, for garnish


Adapted from


Step 1

Cook lobster in boiling water until tender, 12–15 minutes; chill. Remove and chop meat; chop shells. Heat ½ cup oil in an 8-qt. saucepan over medium-high heat; cook shells until golden, 7–8 minutes. Add chile flakes, half the garlic, the carrots, fennel, leek, and onion; cook until soft, 8–10 minutes. Add half the wine; cook until evaporated, 2–3 minutes. Add carrot juice, saffron, thyme, and 1½ cups water; simmer 10 minutes. Purée in a blender; strain sauce. Wipe pan clean; heat remaining oil over medium-high heat. Cook remaining garlic and wine, the clams, shrimp, squid, and tomatoes, covered, until shells open, 5–7 minutes. Add reserved lobster and sauce, the pasta, salt, and zest; cook 5 minutes. Garnish with parsley.

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