Tagliolini ai Frutti di Mare
Tagliolini ai Frutti di Mare is a classic Italian seafood pasta dish, typically from coastal regions like Liguria or Campania. It features thin, delicate tagliolini pasta tossed with a medley of fresh seafood such as clams, mussels, shrimp, and calamari, often in a light white wine, garlic, and olive oil sauce.
🍽️ Nutrition at a glance
This dish is a balanced source of carbohydrates from the pasta and high-quality protein from the seafood, with moderate fat primarily from olive oil. A standard serving provides a good amount of omega-3 fatty acids, selenium, and B vitamins, generally ranging from 500 to 700 calories.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 32 g |
| Carbs | 58 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Selenium | 65 µg |
| Phosphorus | 380 mg |
| Vitamin B12 | 12 µg |
| Niacin (B3) | 6 mg |
| Magnesium | 70 mg |
| Zinc | 3.5 mg |
| Vitamin A | 150 µg RAE |
Per 1 plate (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it embodies the Italian principle of 'cucina povera' or 'poor cooking,' transforming simple, abundant coastal ingredients into an elegant meal. Nutritionally, the combination of lean seafood and heart-healthy olive oil makes it a particularly beneficial choice for cardiovascular health compared to cream-based pasta dishes.
