How to Make Seafood Spaghetti
Seafood Spaghetti is one of my favourite meals to prepare when I’m in the mood for something light, flavourful, and satisfying. Moreover, this Seafood Spaghetti recipe uses Spaghetti alla Chitarra, a traditional Italian pasta made with a special tool that creates long, square-shaped noodles that are perfect for holding onto the delicious seafood and sauce.
Additionally, the seafood in this dish is what really sets it apart. The recipe includes a variety of fresh seafood, including shrimp, scallops, and mussels, that are perfectly cooked to bring out their natural flavours and textures. The combination of these delights with the spaghetti creates a dish that simply melts in your mouth.
Lastly, if you’re a seafood lover like me, then you definitely want to try this recipe. It’s a light and flavourful meal that is perfect for any occasion. Whether you’re cooking for your family, hosting a dinner party, or simply craving some delicious seafood pasta, this recipe is sure to be a hit!
Watch Seafood Spaghetti video recipe:
How to Make SEAFOOD SPAGHETTI Like an Italian
Vincenzo’s Top Tip To Make Seafood Spaghetti
Use fresh seafood
Use fresh seafood for the best flavor and texture. Avoid using frozen seafood, as it can be watery and bland.
Don’t overcook the spaghetti
Cook the spaghetti al dente, which means it should be cooked but still firm to the bite. Overcooked spaghetti can become mushy and unappetizing.
Seafood Spaghetti
Equipment
- 5L pot
- Large, deep pan
- wooden spoon
- Pasta strainer
- A set of tongs
Ingredients
- 10 Scallops
- 20 Raw peeled prawns 2 p/person x un-peeled for decoration later
- 1 Basa fillet
- 2 Large calamari
- A handful of cherry tomatoes
- 500 g Chitarra pasta or fettucelle pasta if you can’t find chitarra
- 1 clove Garlic
- A handful of fresh Italian parsley
- ½ glass White wine
- Extra virgin olive oil EVOO
- Lemon juice or fresh lemon
- 3 pinches Rock salt
- 5 L Water
Instructions
- Add 4.5L of water to a large pot and place it on the stove to boil.
- Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.
- Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.
- Cut through the centre of each calamari and cut these into small-medium size pieces too.
- Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.
- While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.
- 10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine
- Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!
- After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.
- Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.
- Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.
- Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!
- After 10 minutes, strain the pasta and remove the saucepan from the stove.
- Add the spaghetti pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta – try flipping it in the pan if you can!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Seafood Spaghetti
To serve seafood spaghetti, start by placing a twirl of the spaghetti in the center of a large, flat white plate. Decorate the spaghetti with extra pieces of seafood, such as shrimp or scallops, for a visually appealing presentation. Using a small spoon, add some extra sauce to the plate, being careful not to drown the spaghetti.
For a final touch, add two cooked unpeeled prawns to the top of the plate, on the side of the spaghetti, for added decoration. This elegant plating will make your dish look as delicious as it tastes.
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Fantastic Chef perfect anytime but especially during the Summer and so good for you as well 🙂
The Twins have insisted that we try this out though we will use our Rainbow Trout instead of the Basa fillet. 🙂
Hi Brandon, Thank you.
Your Rainbow Trout sounds very good. You have plenty of them in your farm so go for it. make sure you use the same ingredients I use. The pasta brand I used is called DeCecco spaghetti alla chitarra. If you can’t find it try to find egg spaghetti in your favourite delicatessen. Enjoy the recipe
I just found this recipe on Youtube and it has all my favorite ingredients. Thank you!!!
I’m so glad to hear that you found the recipe and are excited about it! I hope it turns out delicious and becomes one of your favorites. Let me know how it goes!