How to Make Seafood Pasta Marinara
Seafood pasta marinara is all about the freshest combination of your favourite seafood with sweet tomato sugo. Moreover, mine has calamari rings, prawns, mussels, and vongole all cooked to perfection. Additionally, this seafood dish is paired with steaming hot fettuccine which soaks up all the juices and flavours in every single strand..meaning you get a burst of the Mediterranean with every single twirl of pasta!
Watch the Seafood Pasta Marinara video recipe:
How To Make Seafood Pasta Marinara Like an Italian
Vincenzo’s Top Tips
Crush it!
To achieve optimal results in your seafood pasta marinara, initiate the cooking process with calamari. Given that they demand the longest cooking time, this initial step ensures they reach perfect tenderness, thereby infusing the entire dish with rich flavors.
Calamari come first!
To achieve optimal results in your seafood pasta marinara, begin the cooking process with calamari. Since they require the longest cooking time, this initial step ensures they reach perfect tenderness, thereby infusing the entire dish with rich flavors.
Seamlessly Time It Right
Time your sauce and pasta preparation to prevent the pasta from sitting in a colander. This ensures both are ready at the same time, guaranteeing an ideal fusion of flavors and textures in your seafood pasta marinara.
How to serve Seafood Pasta Marinara
Serve up a single portion of Seafood Pasta Marinara straight away, as it is best enjoyed nice and hot! Additionally, use a spoon or pilers to scoop up extra seafood from the bottom of the pan and add it to each portion.
Seafood Pasta Marinara
Print Recipe
Equipment
- bowl for soaking mussels and clams
- Large saucepan + lid
- Garlic press
- knife
- Cutting board
- wooden spoon
- large pot for boiling the pasta
- Tongs
- Colander to drain/transfer the pasta
Ingredients
- ½ kg Mussels, 18 oz
- ½ kg Vongole, 18 oz. clams
- 200 grams Calamari rings, 7 oz
- 200 grams Tiger prawns, 7 oz. Raw
- 375 grams Fresh fettuccine, 13 oz
- 300 grams Cherry tomatoes, 10.5oz
- Parsley, Chopped
- 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
Instructions
- 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.
- 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.
- 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.
- Transfer the fettuccine over to the sauce and mix gently using tongs. Now for the best part, dishing up the seafood pasta!
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
To complement this exquisite dish, I’ve selected two perfect accompaniments:
Elevate your seafood pasta experience with the classic Caprese Salad. With ripe tomatoes, creamy mozzarella, and fragrant basil, a vibrant contrast is created, awakening your taste buds for the indulgent journey ahead.
Savor the crispy delight of Seafood Eggplant Parmigiana alongside your seafood pasta. Furthermore, transform your meal into a culinary adventure with this delightful pairing.
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