Seafood pasta is a dish I often prepare on Fridays to observe “fish Friday”, although sometimes I make it on other days of the week.
I must say that I love fish dishes, especially in white sauce, even though there are fish-based pasta recipes I make strictly with sauce.
Do you love these types of dishes? Well, if so, you absolutely have to try this recipe of mine.
You can use fresh or frozen fish, in this case, I used almost all fresh fish, and in the ingredients, I only list amounts with fresh fish to avoid confusion.
Imagine enjoying a dish like this on a terrace by the sea, with the sea breeze while you eat, I love it.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
So, you just have to try and let me know in the comments if you liked the recipe!
About 580 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow Heat
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to make Seafood Pasta
- 12 oz short pasta (farfalle, penne, trofie)
- 1.75 lbs clams with shells
- 14 oz mussels with shells
- 14 oz squid
- 10.5 oz octopus
- 10.5 oz shrimps
- 4 prawns (optional)
- 4 cloves of garlic
- 1 small bunch of fresh parsley
- to taste salt
- to taste pepper
- 2 tbsp extra virgin olive oil
- 1/2 cup white wine
Preparation of Seafood Pasta
First, wash and clean the fish well, cutting the squid into rings or strips and the octopus into pieces, keeping everything well washed aside.
In a large non-stick pan, place the crushed garlic with the oil and let it fry without browning the garlic too much, then add the fish starting with the firmer ones; thus squid, octopus, and cook with the lid on for 6-7 minutes, then add the shrimps and prawns continuing to cook, finally add mussels and clams continuing the cooking.
Adjust salt, pepper, add the chopped parsley (previously washed), and when the sauce created by the fish thickens add the wine and continue cooking over medium-low heat, covered and stirring occasionally.
In the meantime, boil the salted water for the pasta and when the fish sauce is almost ready, cook the pasta.
Cook the pasta and when it’s still nice and al dente, drain it and continue cooking it in the fish sauce, adding a little water if needed.
Stir the pasta often in the sauce and once cooked, serve it hot.
