Seafood Pasta Marinara
Seafood pasta marinara is all about the freshest combination of your favourite seafood with sweet tomato sugo. Mine has calamari rings, prawns, mussels, and vongole all cooked to perfection. This seafood dish is paired with steaming hot fettuccine which soaks up all the juices and flavours in every single strand..meaning you get an burst of the Mediterranean with every single twirl of pasta!
½ kilo/18 oz mussels
½ kilo/18 oz vongole (clams)
200 g/7 oz calamari rings
200g/7 oz tiger prawns (raw)
375g/13 oz fresh fettuccine
300g/10.5oz cherry tomatoes
1 Tsp dry chili/crushed red pepper flakes (optional)
3 garlic cloves
2 Tbsp water (to keep garlic from burning)
Salt & pepper
4 Tbsp extra virgin olive oil (EVOO)
1 bottle tomato passata (homemade if possible)
1 Tbsp rock salt (for boiling the pasta)
1 bowl (for soaking mussels and clams)
1 large saucepan + lid
1 wooden spoon
1 large pot (for boiling the pasta)
Colander (to drain/transfer the pasta)
- Seafood pasta marinara starts with a bowl of salted water! Put the mussels and clams in the bowl and clean them both, removing debris like seaweed and sand. You will also need to remove the “beard” from each mussel by grabbing it with your thumb and forefinger and pulling on it. You can also use a knife if it’s easier!
- Put a large saucepan on the stove at medium heat and add four tablespoons of EVOO. Then crush the garlic cloves and add to the same pan, cooking them for one minute.
VINCENZO’S PLATE TIP: Crushing the garlic allows the flavor to come out and really infuse the seafood pasta marinara.
- Next, slice the cherry tomatoes in half and keep an eye on the garlic, adding 2 tablespoons of water after a few minutes to prevent the garlic from burning.
- Stir for 30 seconds, then add the juicy cherry tomatoes in and combine well.
- While the tomatoes are cooking, add the calamari rings into the pan, and continue stirring. After a few minutes, press the tomatoes down, so the juice comes out.
VINCENZO’S PLATE TIP: It’s important to cook the calamari first for seafood pasta marinara, as it takes the longest!
- Once the calamari are soft, add the prawns, vongole/clams, and mussels. Stir and cook for about two minutes with the lid on. This will create steam and ensure the seafood is cooked through.
- Add the dry chili, parsley, salt, and pepper before stirring the seafood mixture. Place the lid on and cook for another minute until every mussel is open.
- To make eating the seafood pasta marinara easier, take the meat out of some mussels and vongole; just leave some shells for garnish on each bowl.
- Time to add in the passata! Add in a sprinkle of salt if needed, then stir. Cover the pan and cook for about 10 minutes.
- Add 5L of water to a large pot, and once the water boils add one tablespoon of rock salt, and stir to dissolve. Then, add the fresh fettuccine to the salted boiling water, stirring occasionally.
VINCENZO’S PLATE TIP: The sauce and pasta must be ready at the same time, so the cooked pasta doesn’t sit in a colander.
- Transfer the fettuccine over to the sauce and mix gently using tongs. Now for the best part, dishing up the seafood pasta!
How to Serve:
Add a few sprigs of fresh parsley for a pop of color, then serve the desired amount on a plate.
Make sure to add plenty of tasty seafood to each serving for the best flavor. Add a sprinkle of chopped parsley and your beautiful seafood marinara is ready to eat.
E ora si mangia, Vincenzo’s Plate….Enjoy!
Here are 2 more Seafood Pasta recipes you must try:
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