Seafood Marinara Pasta (Printable)

A classic Italian dish featuring fresh seafood in a rich tomato marinara, served with perfectly cooked pasta.

# What You Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 7 oz mussels, cleaned and debearded
03 - 5 oz squid rings
04 - 5 oz sea scallops

→ Pasta

05 - 12 oz spaghetti or linguine

→ Marinara Sauce

06 - 2 tbsp olive oil
07 - 1 small onion, finely chopped
08 - 3 garlic cloves, minced
09 - ½ tsp red pepper flakes (optional)
10 - 28 oz canned crushed tomatoes
11 - 2 tbsp tomato paste
12 - ⅓ cup plus 1 tbsp dry white wine
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - ½ tsp sugar
16 - Sea salt and freshly ground black pepper, to taste

→ Garnish

17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges, for serving

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water.
02 - Heat olive oil in a large deep skillet over medium heat. Sauté onion until translucent, about 2-3 minutes. Stir in garlic and red pepper flakes; cook 1 minute more.
03 - Pour in dry white wine and simmer for 2 minutes to reduce slightly.
04 - Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Stir and simmer uncovered for 10 minutes, stirring occasionally.
05 - Add squid rings and scallops; simmer for 2 minutes. Add shrimp and mussels, cover and cook for 3-4 minutes until shrimp are pink and mussels open; discard any unopened mussels.
06 - Add drained pasta to the sauce and toss gently to combine. Use reserved pasta water to loosen sauce if necessary.
07 - Adjust seasoning to taste. Garnish with chopped parsley and lemon wedges before serving.

# Expert Hints:

01 -
  • It tastes like a splurge but comes together in under 45 minutes, making it perfect for weeknight dinners that feel special.
  • Every bite is different—shrimp, mussels, squid, scallops—so you get this medley of textures and flavors that keeps things interesting.
  • The tomato sauce is rich enough to stand up to the seafood without being heavy, and the pasta soaks it all up beautifully.
02 -
  • Don't overcook the seafood or it becomes rubbery and loses its delicate sweetness—it continues cooking slightly from residual heat after you turn off the stove.
  • If mussels don't open, they may have been dead before cooking and aren't safe to eat, so toss them without hesitation.
  • The sauce should coat the pasta and cling to each piece; if it's too thick or too thin, the pasta water is your magic fix for adjusting it perfectly.
03 -
  • Reserve more pasta water than you think you'll need—you can always not use it, but you can't add it back once it's gone, and adjusting sauce consistency is easier with it on hand.
  • Toast the tomato paste in the hot oil and garlic for a minute before adding the tomatoes; this removes any tinny taste and makes the whole sauce taste more developed and intentional.
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