Seafood Pasta

This recipe was automatically translated from Romanian. View original here
Seafood Pasta

I didn't think I would ever cook seafood pasta on my own, but I managed to find the perfect formula to accept with the whole family. Until now, I saw seafood as something complicated and too specific to handle, except for shrimp. But two trips to Italy made me completely change my mind and now the recipe for pasta with seafood is preferred even by children. And you should know that here under the name of "seafood" I don't mean those bags of commercial mixes with various things chopped up there. Here you choose separately the mollusks you like, be they just shrimp in the worst case, and combine them as you like, I wrote in more detail about this in the first steps of the recipe.

If you have time you can make the simple homemade Marinara Tomato Sauce, or the Marinara Sauce -my recipe, to have an even more fragrant food. You can also use canned chopped tomatoes but enriched with more flavors.


Seafood mix
500 g
choose the seafood you like - shrimp, squid, octopus, shellfish, 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 dry, if you put fresh - is optional
White dry wine
100 ml
1 tbsp
chopped - you can replace it with parsley
1 tsp
to taste
500 g
any favorite pasta

Step by step


First choose the seafood you like. We finally stopped at squid, shrimp, octopus and whole shells (you can also get shellfish without shell, if you like).

I buy them all frozen (only fresh shells), I already have some brand preferences but that depends on tastes. First of all because they are already cleaned and I trust that they were frozen at the source and did not stay "fresh" I don't know how long in the store.


I completely thaw them, choose them from all the impurities and possible cleaning mistakes (and know that there are many!), Then wash them well in some water and keep them from draining well in a sieve.

This is the formula that makes me eat them with pleasure and to be sure that I don't miss a shell through my teeth :) One of the reasons why I avoid seafood dishes so far.


And one more thing - if you keep taking various bags of mollusks at the end, you will get a higher total amount than is necessary for a seafood pasta recipe.

I mix them and divide them into 3-4 bags, I put them in the freezer and the next time I cook them directly, I just defrost them first. I don't wash, pick, drain, etc. anymore.


Before we take frozen shellfish, it is also one of the cheapest mollusks. But we don't like it so much and we decided to take fresh shells, I also give a little interesting design to the food but it doesn't load the plate with too much shellfish meat.

So I take them fresh, keep them in water for 2 hours, during this time I change the water 2-3 times. Then I clean them well with a metal sponge and break all the splints that come out of it.


We finished with the specifications regarding the seafood, so we already have them ready cleaned, washed, drained and combined - we start to make the sauce and the pasta. You can also boil water for pasta during this time.

Sauce: In a deep frying pan pour the olive oil and put a cube of butter, let it heat well.


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


Optionally you can add a little chilli flakes, cook for another minute.


Now put 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 all the shells have been opened, throw away the closed ones, they are not good for consumption.


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

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


Mix well and let it boil under the lid 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 them from the water and add them so hot in the ready sauce. Mix well.


Don't forget to avoid putting some grated Parmesan cheese on top when serving.


And ready, serve quickly, while they are hot.

Good appetite!

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


No comments yet. Be the first to post one!