Seafood Pasta Marinara
Servings 4
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!