Seafood Spaghetti Marinara Recipe

A traditional, straightforward seafood pasta made utilizing a seafood marinara combine: prawns / shrimp, calamari, fish and mussels tossed by way of a easy, tasty tomato sauce. Made correctly, the actual correct Italian means, this Seafood Spaghetti Marinara is dinner on the desk in 20 minutes!

Seafood Spaghetti Marinara

Once I say “devoted”, I don’t imply any form of heartfelt, deep and significant dedication. There is no such thing as a sentiment behind this dedication.

Whereas a seafood pasta might sound fancy, in precise reality, that is tremendous quick and straightforward to make. It truly is dinner on the desk in 20 minutes, for those who can handle boiling the pasta whilst you make the (very straightforward) sauce.

Thoughts you, I begin with a pre-prepared seafood Marinara combine. These days good seafood shops promote nice high quality marinara (the fish monger in Pittwater Place, for these in my space!), an excellent mixture of small prawns/shrimp, items of fish, slices of calamari and shelled mussels. And it’s tremendous nice worth too.

The important thing to the sauce for this pasta is searing the seafood first, then eradicating it earlier than continuing to make the pasta sauce. This fashion, the seafood is just not overcooked, and in addition the sauce advantages from the residual flavour left within the pan after searing the seafood.

For the sauce – tomato passata

I wish to make this sauce utilizing tomato passata (pictured above) which is just pureed plain tomatoes. It’s thicker and clean, not like canned crushed tomatoes, so it makes a stunning fast sauce. These days, passata is bought in all main supermarkets right here in Australia – within the pasta part – and it prices just a bit greater than canned tomatoes.

Toss the pasta!!

The opposite essential step for this recipe is emulsifying. It sounds fancy, however all it requires is cooking the pasta within the sauce with some pasta cooking water for a minute or two proper earlier than serving.

It is a secret step mastered by all of the Italian Nonna’s and correct eating places all over the world that makes all of the distinction. It’s magic as a result of it thickens the sauce so it clings lusciously to each strand of pasta.  Relatively than a watery pool of sauce within the backside of the bowl. 🙂

If you wish to get technical, it’s due to the response that happens between the starch within the pasta cooking water and the oil within the sauce. 🙂

I made this yesterday (Tuesday) and ran into Pauline and Invoice on the canine park simply after I gave the homeless man an enormous steaming container of this pasta. The homeless man gave this an enormous thumbs up. Pauline and Invoice politely declined my request for a household picture to incorporate on this put up. Nevertheless, I do know they’re definitely wanting ahead to getting their arms on this recipe – written out correctly for them!!

Seafood Spaghetti Marinara Recipe

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Serves: 2 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 660 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 oz / 180g dried spaghetti pasta (or other long pasta of choice)
• 2 1/2 tbsp olive oil , separated
• 10 oz / 300g seafood Marinara mix , or make your own (Note 1)
• 2 garlic cloves , minced
• 1/2 onion , finely chopped (~1/2 cup)
• 1/2 cup white wine (any) (Note 2)
• 2 cups tomato passata/tomato puree (Note 3) OR 600g/20oz canned crushed tomato + 1/2 cup water
• 1/2 tsp sugar
• 2 tbsp finely chopped fresh parsley

Instructions

1. 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.
2. 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.
3. 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.
4. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
5. 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.
6. 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.
7. 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.
8. Serve, garnished with fresh parsley. (See Note 4 re: parmesan cheese)

Notes

1. Seafood Marinara is just a mix of different seafoods including small shrimp/prawns, mussels, slices of calamari and pieces of fish. In Australia, it can be purchased from seafood stores and supermarkets, already made up. It’s very good value, cheaper than buying fillets.
However, you can make up your own if you prefer, using whatever seafood you want.
2. The wine can be substituted with chicken broth/stock or (last resort) water.
3. Tomato passata / puree is like a thick tomato juice, it’s smooth and has a thick consistency. It is plain pureed tomatoes. Not to be confused with tomato paste or tomato ketchup, or tomato sauce!
It can be purchased in the pasta aisle of supermarkets in Australia and costs around the same as canned tomatoes. Or you can make your own by pureeing any plain canned tomatoes in a blender. Otherwise, use canned crushed tomatoes.
4. Parmesan cheese is traditionally not used to garnish Italian seafood dishes. However, don’t let that stop you!
5. Nutrition per serving. A big GENEROUS bowl! Realistically this serves 2 with a bit of leftovers.