Seafood Marinara Pasta (Print)

Italian pasta topped with a medley of fresh seafood in a rich tomato sauce.

# What you'll need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 7 oz mussels, cleaned and debearded
03 - 5 oz squid rings
04 - 5 oz sea scallops

→ Pasta

05 - 12 oz spaghetti or linguine

→ Marinara Sauce

06 - 2 tbsp olive oil
07 - 1 small onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 tsp red pepper flakes (optional)
10 - 28 oz canned crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1/3 cup + 1 tbsp dry white wine
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1/2 tsp sugar
16 - Sea salt and freshly ground black pepper, to taste

→ Garnish

17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges, to serve

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large deep skillet over medium heat. Sauté finely chopped onion for 2 to 3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 1 more minute.
03 - Pour in dry white wine and simmer for 2 minutes, allowing it to reduce slightly.
04 - Incorporate crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Stir thoroughly and simmer uncovered for 10 minutes, stirring occasionally.
05 - Add squid rings and sea scallops to the sauce, simmering for 2 minutes. Then add shrimp and mussels, cover, and cook for 3 to 4 minutes or until shrimp turn pink and mussels open; discard any unopened mussels.
06 - Add drained pasta to the skillet, gently tossing to coat. Use reserved pasta water as needed to loosen the sauce.
07 - Adjust seasoning as necessary. Serve immediately garnished with chopped fresh parsley and lemon wedges.

# Expert Tips:

01 -
  • The whole meal comes together in under 45 minutes, which means weeknight dinners suddenly feel fancy without the stress.
  • Each piece of seafood stays tender because the timing is just right, and the sauce clings to the pasta in the most satisfying way.
02 -
  • Don't overcrowd your skillet with seafood or it will steam instead of simmer, so if you're doubling the recipe, use two pans or cook in batches.
  • Mussels that don't open after cooking should be discarded because they weren't fresh enough to eat safely.
03 -
  • Buy your seafood the same day you plan to cook it, and ask the fishmonger to clean and devein the shrimp if they haven't already.
  • A squeeze of fresh lemon at the very end brightens everything and makes people ask what your secret ingredient is.
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