This seafood pasta is in my Mediterranean classics repertoire and is an absolute family favorite. It is extremely easy to make, and you can spruce it up as complicated as you see fit. I personally don’t hand make my pasta for this dish, nor do I buy fresh seafood. Why? Well luckily my grocery has fresh egg pasta for sale, so it’s easy just to buy that, and that I find it unnecessary and a waste most of the time. Unless I am cooking for a ton of people, I try to be economical about portioning dishes.
A lot of people are against using frozen things when they cook, but I think there is ample opportunity to get tons of great ingredients in the frozen aisle. This seafood pasta incorporates a simple medley of seafood that I was able to pick up at the grocery store for about 3 euros.
Ingredients
- 250 grams Fettuccine, I used fresh egg fettuccine but you can easily use dry.
- 250 grams Seafood; you can choose whatever seafood you want for this, fresh, frozen, totally up to you. For this seafood pasta I used shrimps, clams, mussels, fish and squid.
- 2 Tomato; large, chopped.
- 2 tbsp Tomato Paste
- 3 cloves Garlic; minced
- 2 Shallots; chopped
- 5 leaves Basil; chopped
- 1 bunch Parsley; chopped.
- 1 tsp Salt; to taste.
- 2 tbsp Olive Oil
Instructions
Start on the pasta. In a pot of boiling salted water add the pasta and let boil until al dente. In the sauce add the basil and parsley, then salt to taste. While the pasta is boiling you can get to work on the sauce.
In a saucepan on medium heat add the olive oil and lightly sauté the shallots until translucent. Add the chopped garlic and before it burns add the chopped tomato and tomato paste. As the tomatoes cook, break them up.
Add the seafood and let it cook with the sauce in the pan. This is a thin sauce so seafood will cook fairly quickly (less than 3 minutes) depending on the seafood you used and the size.
Add the cooked pasta straight from the pot and toss everything to coat.
Note
This is a pretty thin sauce, as you can see by the picture, so if you were expecting a lot of sauce, just double up some of the ingredients, mainly the amount of tomatoes. When I make seafood pasta I don’t want the sauce to overpower the seafood so I make it thin, but it’s entirely up to you!
Try Some Of My Favorite Pasta Recipes!
- Chicken And Sun-dried Tomato Pasta
- Rabbit Ragu With Mafaldine
- Lemon Caper Penne Pasta
- The Best Cream Cheese Pasta
- Paccheri With Sausage And Leeks
- Authentic Roman Carbonara
- Fettuccine Porcini
- Carbone’s Spicy Rigatoni
Seafood Pasta
Ingredients
- 250 grams Pasta fresh or dry, I used fettuccine
- 250 grams Seafood you can use one type,or a medley as I did
- 3 cloves Garlic chopped
- 2 Shallot chopped
- 2 Tomato large, chopped
- 2 tbsp Tomato Paste
- 5 leaves Basil chopped
- 1 bunch Parsley chopped
- 1 tsp Salt to taste
- 2 tbsp Olive Oil
Instructions
- In a saucepan on medium heat add the olive oil and lightly saute the shallots until translucent. Add the chopped garlic and before it burns add the chopped tomato and tomato paste. As the tomatoes cook, break them up.
- Add the seafood and let it cook with the sauce in the pan. This is a thin sauce so seafood will cook fairly quickly (less than 3 minutes) depending on the seafood you used and the size.
- Start on the pasta. In a pot of boiling salted water add the pasta and let boil until al dente. In the sauce add the basil and parsley, then salt to taste. Add the cooked pasta straight from the pot and toss everything to coat.
