Seafood Spaghetti

    Seafood Spaghetti


    60 people made this

    About this recipe: Fresh prawns, scallops and clams cooked in tomato-white wine and herb sauce, and tossed with pasta. I serve mine with fresh garlic bread and a green garden salad.

    Serves: 8 

    • 2 teaspoons extra virgin olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 700g passata or sieved tomatoes
    • 120g tomato puree
    • 1/2 cup white wine
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 2 teaspoons dried oregano
    • 1 tablespoon dried red chilli flakes
    • 1 bay leaf
    • 450g spaghetti
    • 450g fresh clams
    • 2 teaspoons extra virgin olive oil
    • 450g shrimp
    • 450g scallops
    • 1 clove garlic, minced
    • 40g grated Parmesan cheese

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic for a few minutes to soften. Mix in tomato passata, tomato puree, wine, sugar, salt, oregano, dried chilli flakes and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
    2. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
    3. Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
    4. Heat 2 teaspoons olive oil in a frying pan over medium heat, and cook the prawns and scallops for 2 minutes. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

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