Description
This Seafood Spaghetti Marinara features a vibrant marinara sauce simmered with garlic and Italian herbs, perfectly complemented by a medley of fresh seafood including shrimp, mussels, calamari, and scallops or clams, all tossed with al dente spaghetti. The dish is finished with fresh parsley, a squeeze of lemon, and optional grated Parmesan for a restaurant-quality Italian seafood pasta experience in your own kitchen.
Ingredients
Pasta
- 12 oz spaghetti
- Salted water for boiling
Seafood
- ½ lb large shrimp (peeled & deveined)
- ½ lb mussels (cleaned)
- ½ lb calamari rings
- ½ lb scallops or clams
Marinara Sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- ½ cup seafood stock or white wine
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- 1 tsp sugar (optional, balances acidity)
Finish
- Fresh parsley, chopped
- Lemon wedges
- Grated Parmesan (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions, usually around 8-10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Start the Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, if using, and sauté for about 30 seconds until fragrant but not browned. Stir in the crushed tomatoes, seafood stock or white wine, Italian seasoning, salt, black pepper, and sugar if desired to balance acidity. Reduce heat and let the sauce simmer gently for 10–15 minutes until it slightly thickens.
- Cook Seafood: Add the cleaned mussels to the simmering sauce, cover the skillet, and cook for 3-4 minutes until the mussels open. Then add the shrimp and calamari rings, cooking uncovered for another 2–3 minutes until the shrimp turn pink and seafood is cooked through. Discard any mussels that do not open.
- Combine: Add the drained spaghetti directly into the skillet with the marinara and seafood. Toss gently to combine all ingredients evenly. If the sauce seems too thick or dry, add a splash of the reserved pasta water to loosen and create a silky texture.
- Finish: Remove from heat. Sprinkle freshly chopped parsley over the dish and add a squeeze of fresh lemon juice for brightness. Serve immediately with optional grated Parmesan on the side.
Notes
- Use fresh seafood for the best flavor and texture.
- If scallops or clams are not available, you can omit or substitute with extra shrimp or mussels.
- Keep the red pepper flakes optional if you prefer a milder sauce.
- Reserving pasta water is key to adjusting the sauce’s consistency and helping it cling to the spaghetti.
- Parmesan is optional but adds a lovely umami finish; omit if avoiding dairy.
