Linguine ai Frutti di Mare
Linguine ai Frutti di Mare is a classic Italian pasta dish featuring linguine tossed with a medley of fresh seafood, typically including clams, mussels, shrimp, and sometimes squid or scallops, in a light sauce of white wine, garlic, olive oil, and fresh parsley. It originates from the coastal regions of Italy, particularly Campania and Lazio, where fresh seafood is abundant.
🍽️ Nutrition at a glance
This dish is a good source of protein from the seafood, with moderate carbohydrates from the pasta and healthy fats from olive oil. A typical serving provides around 500-700 calories, along with essential nutrients like omega-3 fatty acids, iron, and vitamin B12.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 30 g |
| Carbs | 55 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 800 mg |
| Potassium | 450 mg |
| Iron | 4.5 mg |
| Calcium | 80 mg |
| Magnesium | 60 mg |
| Phosphorus | 300 mg |
| Vitamin B12 | 8 µg |
| Selenium | 40 µg |
| Zinc | 3 mg |
Per 1 typical serving (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a celebration of Italy's maritime heritage, often enjoyed as a communal dish during seaside gatherings. Nutritionally, the combination of lean seafood and olive oil makes it a heart-healthy option compared to cream-based pasta dishes.
