Seafood Pasta

Seafood Pasta

I wouldn't have thought I'd ever cook seafood pasta myself, but I managed to find the perfect formula which was accepted by the whole family. Until now, I would think of seafood as something complicated and too specific, except for the shrimp. Two trips to Italy made me completely change my mind and now the recipe for seafood pasta is the favourite, even for the children. And by "seafood" I don't mean those store bought mix bags with various things chopped up in there. Here, you choose the mollusks you like, be they just shrimp, worst case, and combine them as you like. You'll find more details about this in the first steps.

If you have time, you can prepare the simple homemade Marinara Tomato Sauce or the Marinara Sauce - my recipe for extra fragrance. You can also use canned diced tomatoes but they will need more flavours.


Seafood mix
500 g
choose the seafood you like - shrimp, squid, octopus, mussels etc. - fresh or frozen
Marinara sauce
400 g
Extravirgin olive oil
50 ml
20 g
White onion
1 piece
Garlic cloves
4 pieces
Chilli pepper
0.5 tsp
I used dried, if you have, use fresh - optional
White dry wine
100 ml
1 tbsp
chopped - can be replaced with parsley
1 tsp
to taste
500 g
any favorite type

Step by step


First, choose the seafood you like. We finally went with squid, shrimp, octopus and mussels in shells (you can also get without a shell, if you like).

I buy them all frozen (only the mussels are fresh) and I already have some favourite brands but that depends on the tastes. First of all, because the shellfish comes already cleaned and I trust it was frozen at the source and didn't have to stay "fresh" in the store for I don't know how long.


I completely thaw all of it. Remove all the impurities and the possible cleaning mistakes, and there are many! Then, rinse thoroughly several times and place in a sieve to drain.

This is the formula that makes me eat seafood with pleasure, knowing that I won't find any shells between my teeth :) This is one of the reasons why I've been avoiding seafood dishes so far.


One more thing - since you are buying several bags of shellfish. Finally, you'll end up with a bigger amount than necessary for the seafood pasta recipe.

I mix them all and then divide into 3-4 bags, place in the freezer. Next time, I cook them directly. I just thaw beforehand and I don't need to wash, clean, drain etc. anymore.


Before, we used to take frozen mussels, they were also one of the cheapest. But we don't like them that much and we decided to buy fresh mussels. They also make the food look interesting, without overloading the plate.

So I buy them fresh, keep in water for 2 hours, changing the water 2-3 times. Then I scrub them well with a metal sponge and remove the beards.


We finished with the specifications regarding the shellfish, so we already have it cleaned, washed, drained and combined. Now we start to make the sauce and the pasta. Meanwhile, bring some water to the boil for the pasta.

Sauce: In a deep frying pan, heat the olive oil and a cube of butter.


Add finely chopped onion and garlic, stir well and cook for 2 minutes.


Optionally, you can add chili flakes, cook for another minute.


Now place all the seafood in the pan, mix and cook for 3 minutes.


Pour the wine, stir.


Put the lid on and simmer for 5 minutes.


After this time, check if the mussels have opened, discard the ones which haven't, they are not good for consumption.


Pour the tomato sauce, simple mashed tomatoes or canned diced tomatoes.

You can put more than 400g of tomato sauce, if you like the pasta with more juice and sauce.


Stir well and let boil with the lid on for another 5 minutes.


Season with salt, add some greens - fresh/dried basil or parsley.

The sauce is ready, turn off the heat.


Boil the pasta according to the instructions on the package, drain and add it, hot like this, to the prepared sauce. Mix well.


Don't forget about and don't avoid a sprinkle of some grated Parmesan on top, when serving.


And it's done. Serve quickly, while it's hot.


Quantity: 1 kg (6-8 servings)
Prep time: 15 min
Difficulty: easy
Ready in: 30 min
Publish date:

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