Seafood Pasta Recipe
Seafood pasta is rooted in coastal culinary traditions, especially in Mediterranean countries like Italy and Spain. Fishermen often brought their daily catches to the table, pairing them with locally made pasta.
Equipment
- Large pot for boiling pasta
- Skillet or large frying pan
- Tongs or pasta spoon
- Knife and cutting board
- Colander
Ingredients
For the Pasta:
- 300g spaghetti or linguine
- Water for boiling
- 1 teaspoon salt
For the Seafood:
- 200g shrimp (peeled and deveined)
- 150g mussels (cleaned)
- 150g squid rings
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 small onion (finely chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cup white wine (optional but recommended)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the PastaIn a large pot, bring water to a boil and add 1 teaspoon of salt.
- Add the pasta and cook according to the package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Prepare the SeafoodHeat olive oil in a large skillet over medium heat.
- Add minced garlic and chopped onion, sautéing until fragrant and translucent (about 2 minutes).
- Stir in the cherry tomatoes and cook for another 3 minutes until they soften.
- Add SeafoodIncrease the heat to medium-high and add shrimp, mussels, and squid rings.
- Cook for 3–5 minutes until the shrimp turn pink and mussels open. Discard any mussels that remain closed.
- Deglaze the pan with white wine, if using, and let it simmer for 2 minutes.
- Combine Pasta and SeafoodReduce heat to low and add the cooked pasta to the skillet.
- Toss everything together, adding reserved pasta water gradually until the sauce reaches your desired consistency.
- Season with salt, pepper, and red pepper flakes, if desired.
- Serve and EnjoyTransfer the pasta to serving plates or a large bowl.
- Garnish with fresh parsley and serve with lemon wedges on the side for added zest.