Save Last summer my neighbor returned from the coast with a cooler full of fresh catch and invited me over to help cook it all before it spoiled. We ended up making seafood pasta on her tiny balcony while the sun went down, drinking cheap white wine and laughing when a rogue splash of tomato sauce landed on her cat.
I made this for my father's birthday dinner when he requested something special but not fussy. He usually eats in silence but kept saying 'mm' between bites and asked for seconds, which is basically a five-star review in his language.
Ingredients
- Large shrimp: These cook fast and turn pink when done, making them your timer for the rest of the seafood
- Mussels: They open when cooked and release a briny liquid that deepens the sauce naturally
- Squid rings: Add these first since they need slightly more time than shrimp but less than youd think
- Sea scallops: Cut larger ones in half so they cook through without becoming rubbery
- Spaghetti or linguine: Long strands catch the sauce and seafood better than short pasta shapes
- Olive oil: Use a decent one here since it carries the aromatics
- Onion: Finely chopped so it melts into the sauce rather than staying chunky
- Garlic cloves: Fresh minced garlic makes a noticeable difference over jarred
- Red pepper flakes: Optional but gives a gentle warmth that complements the seafood
- Canned crushed tomatoes: Whole tomatoes canned in their own juice, crushed by hand, have the best flavor
- Tomato paste: Concentrates the tomato flavor without making the sauce heavy
- Dry white wine: Something inexpensive but drinkable, as it reduces and intensifies
- Dried oregano and basil: Dried herbs work well here since they bloom in the hot sauce
- Sugar: Just enough to balance the acidity of the tomatoes
- Fresh parsley: Adds brightness and color at the end
- Lemon wedges: A squeeze right before serving wakes everything up
Instructions
- Start the pasta:
- Get your salted water boiling and cook the pasta until just shy of done, then drain and save some of that cloudy starchy water before you forget
- Build the base:
- Heat the olive oil in your deepest skillet and cook the onion until it turns clear, then add the garlic and pepper flakes for just a minute
- Add the wine:
- Pour in the white wine and let it bubble away for a couple minutes while you scrape up any stuck bits from the bottom
- Make the sauce:
- Stir in the tomatoes, tomato paste, dried herbs, sugar, and seasoning, then let it simmer uncovered while you check on the pasta
- Add the seafood in stages:
- Drop in the squid and scallops first and give them two minutes, then add the shrimp and mussels and cover the pan
- Finish together:
- Once the mussels open and the shrimp turn pink, add the pasta to the sauce and toss it around, adding that pasta water if it looks too thick
- Serve right away:
- Taste once more and adjust the seasoning, then bring the pan to the table and let people serve themselves
Save This has become my go-to when friends visit from out of town because it feels impressive but I can actually talk to them while I make it instead of being stuck at the stove.
Choosing Your Seafood
Buy seafood the day you plan to cook it if possible. The mix matters less than the quality of each component, so if something looks off at the counter, skip it rather than compromise the whole dish.
Getting The Sauce Right
The sauce should be loose enough to coat the pasta but not soupy. That reserved pasta water is your secret weapon if it tightens up too much after you add the noodles.
Timing Everything
Start the pasta water first, then make the sauce, and add the seafood only after the pasta is draining. This keeps you from overcooking anything while you wait on another component.
- Set the table while the sauce simmers
- Have a large bowl ready for tossing
- Keep the lemon wedges within reach
Save This is the kind of dinner that makes people linger at the table longer than they planned.
Recipe FAQ
- → What types of seafood are used?
This dish features shrimp, mussels, squid rings, and sea scallops, offering a diverse seafood flavor.
- → How is the marinara sauce prepared?
The sauce is made by sautéing onion and garlic, adding white wine, then simmering canned crushed tomatoes with tomato paste, herbs, and seasonings.
- → What pasta works best with this seafood sauce?
Spaghetti or linguine are ideal as they hold the sauce well and complement the seafood texture.
- → Can I adjust the spice level?
Yes, red pepper flakes are optional and can be added to taste for a mild heat.
- → How can I keep the seafood tender?
Cook the squid and scallops briefly before adding shrimp and mussels, only cooking until shrimp turn pink and mussels open.