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Frutti de Mar

Frutti de Mar

Watch Chef Jill make this seafood favorite. Then, follow along using the recipe below.




¼ yellow onion, small dice

2 cloves garlic, either minced or sliced

¼ lb shrimp, peeled, deveined, and tail removed

¼ lb Calamari rings and tentacles

¼ lb Patagonia scallops, adductor muscle removed

Dry white wine (something that you would drink)

¼ lb mussels, debearded

¼ lb clams

Tomato Basil Soup for Good

Spaghetti or angel hair noodles, boiled to al dente or just a little underdone



  1. Sweat the onions and garlic over medium low heat until onions become translucent.
  2. Raise heat to high heat and add shrimp, calamari, and scallops.
  3. Sauté for approx. 2 minutes being mindful not to overcook the shrimp and calamari.
  4. Add a generous splash of white wine to deglaze the pan and provide some residual liquid. Lower the heat to medium and add the mussels and clams; cover with a lid.
  5. Allow mussels and clams time to open up (2-3 minutes).
  6. Add half a jar (8oz) Tomato Basil Soup for Good and leave lid off and bring to a simmer.
  7. Toss in cooked pasta and finish cooking off.
  8. Serve in a large bowl and garnish with fresh minced parsley and basil and grated cheese (Parmesan, Asiago, or Pecorino Romano).
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