Seafood Marinara Pasta (Printable)

Italian dish featuring fresh seafood in rich tomato sauce atop tender pasta, infused with herbs.

# What You'll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 7 oz mussels, cleaned and debearded
03 - 5 oz squid rings
04 - 5 oz sea scallops

→ Pasta

05 - 12 oz spaghetti or linguine

→ Marinara Sauce

06 - 2 tbsp olive oil
07 - 1 small onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 tsp red pepper flakes (optional)
10 - 28 oz canned crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1/3 cup plus 1 tbsp dry white wine
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1/2 tsp sugar
16 - Sea salt and freshly ground black pepper, to taste

→ Garnish

17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges, to serve

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large deep skillet over medium heat. Cook onion for 2-3 minutes until translucent. Add garlic and red pepper flakes; cook for 1 minute.
03 - Pour in dry white wine and simmer for 2 minutes until slightly reduced.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Add squid rings and scallops to sauce; simmer 2 minutes. Add shrimp and mussels, cover and cook 3-4 minutes until shrimp turn pink and mussels open, discarding any unopened.
06 - Add drained pasta to the seafood sauce. Toss gently, adding reserved pasta water as needed to loosen consistency.
07 - Adjust seasoning to taste. Garnish with parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • Each piece of seafood stays tender and flavorful, never rubbery or overdone.
  • The sauce is bright and balanced, letting the sea shine without overpowering it.
02 -
  • Overcooked seafood is sad seafood—it turns rubbery and loses all its delicate charm, so watch the clock closely during those final minutes.
  • Discard any mussels that don't open; they're telling you something isn't right and aren't worth the risk.
  • Pasta water is liquid gold here—the starch in it makes the sauce cling and create a silky coating instead of sitting separately.
03 -
  • Reserve at least a cup of pasta water before draining—it's the difference between a dry, separated dish and one that coats beautifully.
  • Invest in the freshest seafood you can find; it's the star of the show and deserves to be treated gently and cooked quickly.
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