Seafood Spaghetti

    (68)
    1 hour 15 min

    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.


    60 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (58)

    by
    42

    Not great, but okay. I would completely eliminate the tomato paste to this recipe. The dry oregano portion should be cut in half. Also, I would cut the onion portion in half. I think the sauce was a little too sweet as well; therefore, I would reduce or eliminate the sugar also. Consider adding a small amount of cream to the sauce, and also some chopped fresh parsley at the end. The only other suggestion would be a little more white wine than is called for...maybe 3/4 cup instead of 1/2 cup. I hope all of this makes for a better dish.  -  20 Feb 2006  (Review from Allrecipes US | Canada)

    by
    23

    Can't go wrong with all that yummy shellfish! However, I thought it was a *LITTLE* too tomato-ey - in particular, the tomato paste can probably be reduced. Also, I dipped the scallops in some flour+water so they were a little crispy - YUM!  -  15 Feb 2005  (Review from Allrecipes US | Canada)

    by
    19

    This was delicious!!! I used 1 lb frozen uncooked shrimp, 1/2 lb jumbo sea scallops and 2 6 oz cans of chopped clams. I made the sauce exactly according to the directions. This was very spicy. If you do not like spicy food I suggest cutting back on the red pepper flakes. I love spicy foods and thought it was perfect the way it was. Thanks for the great recipe!  -  09 Jan 2005  (Review from Allrecipes US | Canada)

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