Seafood Spaghetti Marinara
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
660 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Seafood Spaghetti Marinara
Description
The Seafood Spaghetti Marinara uses a combination of seafood such as fish, prawns of varying sizes, and calamari, each added in stages according to cooking time to prevent overcooking. The seafood is briefly sautéed separately and then removed from the pan. Garlic and onion are cooked to build flavor, and white wine is simmered to reduce alcohol and intensify taste before adding tomato passata or pureed tomatoes with a touch of sugar for balanced acidity.
The reserved pasta water is kept to adjust the sauce's consistency as the drained pasta is combined with the sauce to finish cooking. Freshly chopped parsley is added for a mild herbal note. This method results in a rich, slightly thickened tomato sauce that coats the spaghetti along with the tender seafood pieces.
This dish is suitable as a main for two people, with generous portions and some leftovers possible. It can be served with a simple side or crusty bread for accompanying the flavorful sauce. Traditionally, parmesan is not added to seafood dishes, but individual preference may vary.
Ingredients
- 6 oz / 180g pasta or other long pasta of choice, dried spaghetti
- 2 1/2 tbsp olive oil , separated
- 10 oz / 300g seafood mix or make your own (Note 1, Marinara style
- 2 garlic minced, cloves
- 1/2 onion , finely chopped (~1/2 cup)
- 1/2 cup white wine (any) (Note 2)
- 2 cups tomato passata Note 3) OR 600g/20oz canned crushed tomato + 1/2 cup water, or tomato puree
- 1/2 tsp sugar
- 2 tbsp parsley finely chopped, fresh
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
- Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
- Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
- Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
- Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until alcohol smell has evaporated.
- Add tomato passata, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
- Add pasta, seafood, around 1/2 cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
- Serve, garnished with fresh parsley. (See Note 4 re: parmesan cheese)
Notes
- Seafood marinara mix can be store-bought or assembled from individual seafood—include items like small prawns, mussels, calamari, and fish pieces.
- White wine enhances the sauce but can be replaced with chicken broth or water if preferred.
- Tomato passata is pureed tomato, thicker than canned crushed tomatoes; either can be used, or puree canned tomatoes yourself.
- Adding parmesan is not traditional for seafood marinara but may be used if desired.
- Serve as a generous main portion, suitable for two with some leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Serving | 508g | |
| Calories | 660cal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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