Restaurant-Style Seafood Marinara Pasta
Prep time
Cook time
Total time
Recipe type: Pasta
Cuisine: Italian
Serves: serves 2 to 3
  • 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
  • Olive oil
  • Chopped parsley for garnish
  1. 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.
  2. To the same pan, turn down heat and add another tbsp of olive oil and butter.
  3. Add garlic, anchovies, capers, chilli and cook for 1 min. The garlic should be softened but not burnt.
  4. Turn up heat and add in white wine. Bring to boil to evaporate the alcohol.
  5. Add in tomato sauce and stir well. Season with salt and pepper. Taste and adjust accordingly.
  6. I like to add a pinch of sugar to balance out the acidity.
  7. Cook your pasta according to package instructions. Remember to add enough salt to your water so that it resembles sea water.
  8. minutes before the pasta is done, heat up sauce again and add in the squid and prawns. Do not overcook the seafood.
  9. When the pasta is ready, toss them into the sauce and mix well. Add some pasta water if the sauce is too dry.
  10. Drizzle some extra virgin olive oil over the pasta, garnish with chopped parsley and serve immediately.
Recipe by Bear Naked Food at