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Seafood spaghettini

Recipe from: 17 October 2012
seafood pasta

Ingredients 18
Servings 6
Time 00:10


  • 500
    spaghettini or linguini - cooked until al dente
  • 30
  • 5
    olive oil
  • 250
    prawns, cleaned and de-veined
  • 250
    calamari tubes - sliced
  • 300
    fresh mussels
  • 1
    onion - finely chopped
  • 2
    celery sticks - finely chopped
  • 2
    large ripe tomatoes - seeds removed and chopped
  • 125
    dry white wine
  • 1
    cherry tomatoes
  • 3
    cloves garlic - chopped
  • 250
  • 10
  • handful of flat leaf parsley - chopped
  • Salt and pepper to taste
  • Extra virgin olive oil - to serve
  • 1
    grated Parmesan to serve


Heat the butter and oil in a large frying pan. Fry the prawns until the shells are pink and slightly crispy, then remove from the pan and set aside.

Fry the calamari for 3 minutes, remove and set aside. Lastly fry the mussels for 4 minutes until they start opening then remove and set aside.

In the same pan, sauté the onions and celery until softened. Add the tomatoes and sauté until most of the liquid has cooked away.

Add the wine and reduce by half, then add the tinned tomato, garlic, passata and sugar. Bring to the boil and then simmer gently for 15 minutes uncovered. Season to taste.

Add the seafood to the sauce and heat through for 5 minutes (make sure all the mussels have opened). Add the parsley.

Toss the cooked spaghettini and the seafood sauce together and season one more time.

To serve, drizzle with a bit of extra virgin olive oil and sprinkle with grated Parmesan.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: boil  |  recipe  |  sauté  |  fish and seafood  |  pasta

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