I love pasta. There’s something comforting in serving a one pot / one pan meal. Plus, it makes cleaning up much easier too. There are lots of variations of Seafood Marinara Pasta, you could add any type of seafood you like to make it really flavorful. I used fresh prawns and squid. I couldn’t find any clams but that would be one of the seafood I uses regularly.
The “secret” ingredient to separate a regular seafood marinara with an umami-ladened one is this – anchovy fillet. They usually come in cans or jars, salt-cured with oil. I always refer to it as MSG of the west. They provide a delightful depth of flavor to sauces.
To make life easier, I went ahead and grabbed a bottle of ready-to-use tomato sauce. Otherwise, please feel free to make your own. My favorite brand is either Barilla or Cirio. Flavor wise, there are different varieties you could choose from i.e Napoletana, Basilico, Arrabbiata, etc.
Simply prepare all your ingredients ahead of time and you’ll have an easy time making this restaurant-quality dish at home.
½ packet Spaghetti / Linguine Pasta
500 g prawns – cleaned and deveined
1 large squid – cleaned, gutted and cut into rings
1 tbsp capers
2 – 3 slices anchovy fillets
1 red chilli – seeds removed, diced finely
5 cloves garlic – minced
½ cup white wine – I’m using Chardonnay (replace with chicken stock if you prefer without alcohol)
1 can tomato sauce – I’m using Barilla Arrabbiata sauce
Salt and pepper to taste
Pinch of sugar
2 tbsp butter
Chopped parsley for garnish
Serves 2 – 3
Heat a large skillet or pan to medium high heat and pan fry both sides of the prawns until they just turned red. Remove and set aside.
To the same pan, turn down heat and add another tbsp of olive oil and butter.
Add garlic, anchovies, capers, chilli and cook for 1 min. The garlic should be softened but not burnt.
Turn up heat and add in white wine. Bring to boil to evaporate the alcohol.
Add in tomato sauce and stir well. Season with salt and pepper. Taste and adjust accordingly.
I like to add a pinch of sugar to balance out the acidity.
Cook your pasta according to package instructions. Remember to add enough salt to your water so that it resembles sea water.
5 minutes before the pasta is done, heat up sauce again and add in the squid and prawns. Do not overcook the seafood.
When the pasta is ready, toss them into the sauce and mix well. Add some pasta water if the sauce is too dry.
Drizzle some extra virgin olive oil over the pasta, garnish with chopped parsley and serve immediately.