Spaghetti Frutti di Mare

Name: Spaghetti Frutti di Mare
Prep time: 15 min
Cook time: 25 min
Yield: 3 to 4 servings
Cuisine: Italian Menu
Ingredients: Crushed Tomatoes — 800g; Red Onion — 1; Celery — 1 stick; Garlic — 3 cloves; Chilli Flakes — ½ tsp; Olive Oil — 2 tbsp; Salt — To taste; Linguine Pasta — 400g; Jumbo Prawns — 300g; Mussels — 400g; Clams — 400g; Dry White Wine — 150ml; Garlic — 1 clove; Fresh Parsley — 20g; Olive Oil — 2 tbsp; Black Pepper — To taste

Hailing from Italy's sun-drenched coastal regions, this classic seafood pasta tosses strands of al dente spaghetti with juicy prawns, tender squid, plump mussels, and sweet clams. Coated in a light, fragrant sauce of ripe cherry tomatoes, white wine, garlic, and extra virgin olive oil, every forkful delivers a rich, briny taste of the Mediterranean, exquisitely finished with chopped fresh flat-leaf parsley.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 25 minutes

Servings: 3 to 4

Notes:

Squid rings or scallops can be added alongside or in place of prawns, clams, and mussels.

Fish stock or clam juice can be used as an alternative to white wine when steaming the shellfish.

Spaghetti or bucatini can be substituted for linguine pasta.

White onion can be used in place of red onion for the tomato sauce base.

Prepare the Tomato Base
Heat olive oil in a pan over medium heat, sauté finely diced red onion and celery for 4 to 5 minutes until soft, then stir in minced garlic and chilli flakes. Add crushed tomatoes, lower the heat, and simmer gently for 15 minutes.

Steam the Shellfish
Heat olive oil and a whole garlic clove in a large pan, add the mussels and clams, then pour in the white wine. Cover with a lid and steam over medium-high heat for 3 to 4 minutes until all shells pop open, discarding any unopened shells, then strain and save the shellfish cooking liquor.

Sear the Prawns
Heat olive oil in a pan and sear the jumbo prawns for 1 minute per side until pink and almost cooked through. Pour the strained shellfish cooking liquor and pan deglazing liquid straight into the simmering tomato sauce to build depth.

Cook the Pasta
Bring a large pot of salted water to a boil and cook the linguine for 8 minutes until undercooked and al dente, reserving a mug of starchy pasta cooking water before transferring the pasta directly into the tomato sauce.

Combine and Serve
Toss the linguine in the simmering tomato sauce for 2 minutes with a splash of pasta water until fully coated. Fold in the seared prawns, steamed mussels, clams, and chopped fresh parsley, then plate into warm bowls and serve hot.