Seafood spaghetti with fresh tomato is a very tasty and delicious fish-based first course, a classic of Italian cuisine.
A delicious dish that encapsulates all the scent of the sea with the flavors and aromas of fresh fish.
My version includes the addition of mussels, clams, and shrimp, but you can add and prepare it by adding others like squid, baby cuttlefish, etc.
Even the pasta is subject to variations, you can use linguine or bucatini, and if you prefer, even egg pasta like tagliolini.
It is a recipe that is suitable for any season and is loved by both adults and children, very simple to prepare, just a bit of attention to cleaning the fish, but many, to facilitate the recipe, use frozen ones, it’s your choice, of course the taste is a bit less intense.
TRY ALSO THESE RECIPES
- Difficulty: Medium
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Seafood Spaghetti
- 2.2 lbs Mussels
- 2.2 lbs Clams
- 1.1 lbs Shrimp
- 10 Tomatoes
- 1 cup Dry White Wine
- 3 cloves Garlic
- 1 sprig Parsley
- to taste Salt
- to taste Olive Oil
- to taste Spaghetti No5
Tools
- 2 Bowls
- 2 Pans
- 1 Stovetop
- 1 Pot
Preparation for Seafood Spaghetti with Tomato
If you use fresh clams and mussels, consider that they need at least a couple of hours to be ready for cooking in the pan: this time is necessary for them to lose the sand that is normally contained inside the shells.
Take the clams and wash them well under fresh running water, then put them in a bowl covered with water and let them rest for 2 hours.
Take the clams and bang them against each other on the opening part to let any sand come out.
Clean the mussels with a firm pull upwards, detach the beard coming out of the mollusk, then with a steel wool scrub away any impurities.
Remove encrustations with the back of a knife, wash thoroughly, and put them in water to rest.Also clean the shrimp well, remove the head, peel them, then make an incision on the back and remove the intestine with a toothpick.
In a pan, pour 1 tablespoon of oil, add 1 clove of garlic cut in half and heat.
Add the well-drained mussels and clams and 1/2 cup of white wine, cover with a lid and let cook for a few minutes until they open.In a large pan, pour the oil and sauté 2 cloves of finely chopped garlic, add the washed and chopped tomatoes, sauté for a couple of minutes over high heat, add a pinch of salt, then lower the heat and cook for about 5 minutes.
Remove the shells from mussels and clams, leaving some whole for decoration, put both in the pan, including those with shells, add a few tablespoons of the cooking water from mussels and clams, and continue to cook for another 5 minutes or so, then add the shrimp last, mix well, adjust the salt and continue cooking for another 2 minutes or so, the sauce should not be very reduced, adjust it by eye.
Cook the spaghetti in plenty of salted water, I haven’t calculated the weight, go by feel!
Drain them and add them to the sauce, season with a drizzle of extra virgin olive oil and the washed and finely chopped fresh parsley. Transfer the seafood spaghetti to serving plates and serve.
Anna’s advice…
Fresh tomato can also be replaced with tomato puree or pulp, or if you prefer, you can omit it for a white sauce.
You can also use frozen fish and a different type of pasta, as long as it’s long.
