Seafood Spaghetti Marinara

Name: Seafood Spaghetti Marinara
Total time: 20 min
Yield: 2 personnes
Cuisine: Italienne
Ingredients: 180g dried spaghetti pasta; 2 1/2 tbsp olive oil; 300g seafood marinara mix; 2 garlic cloves, minced; 1/2 onion, finely chopped; 1/2 cup white wine; 2 cups tomato passata; 1/2 tsp sugar; 2 tbsp fresh parsley, chopped

The key to this classic pasta dish is emulsifying the sauce with starchy cooking water, creating a thick, luscious coating for the noodles. A blend of seafood tossed in a tomato-based reduction ensures a perfect finish.

20 min

2 pers

skillet

Plat

italian

seafood

pasta

homemade

RecipeTin Eats

Ingrédients

2 pers

180 g dried spaghetti pasta
2 1/2 tbsp olive oil
300 g seafood marinara mix
2 garlic cloves · minced
1/2 onion · finely chopped
1/2 cup white wine
2 cup tomato passata
1/2 tsp sugar
2 tbsp fresh parsley · chopped

Préparation

1
Bring a large pot of salted water to a boil. Cook the spaghetti for 1 minute less than the package instructions, reserve a mug of pasta water, then drain.
2
Sort the seafood mix by cooking time: fish and medium/large prawns require the longest, followed by small prawns, and finally calamari.
3
Heat 1 1/2 tbsp of oil in a large skillet over high heat. Sear the fish and large prawns for 30 seconds, add small prawns for 30 seconds, and finish with calamari for 1 minute. Remove the seafood and set aside in a bowl.
4
Reduce the heat to medium-high and add the remaining oil. Sauté the garlic and onion until translucent, about 3 minutes.
5
Pour in the white wine, scraping the bottom of the skillet to deglaze. Simmer for 1 minute to evaporate the alcohol.
6
Stir in the tomato passata and sugar, then simmer for 2 minutes. Adjust salt and pepper as needed.
7
Add the cooked pasta, seared seafood, and 1/2 cup of the reserved pasta water to the skillet. Toss gently for 1 to 2 minutes until the sauce thickens and coats the pasta.
8
Serve immediately, garnished with fresh parsley.