Seafood Spaghetti Marinara
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.
Ingrédients
- 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.