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Seafood pasta marinara

Seafood pasta marinara

Making seafood pasta marinara at home couldn’t be easier. This is a delicious & impressive dish. It is quick enough to prepare and cook to enjoy on busy week nights. And it also makes for relaxed but indulgent weekend fare. Marinara sauce is basically a simple tomato sauce.
Use my recipe for this versatile marina sauce and you have many dinners on the ready. But for today, we are going to step it up a notch and make a sensational seafood pasta marinara.
This recipe will serve 4-6 people.
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Course: Main Course, Lunch
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 5 people
Calories: 828kcal


  • Frying pan
  • Large pasta pot
  • Chopping board


  • 80 ml olive oil
  • 3 garlic cloves finely diced or crushed
  • 600 g Seafood mix see note
  • 6 King prawns whole & unpeeled (optional) - see note
  • 60 ml olive oil extra virgin
  • 1 onion finely diced
  • ¼ teaspoon of dried chilli flakes
  • 200 ml white wine
  • 2 tablespoons tomato paste
  • 700 ml passata or use 2 x 400g tins of good quality diced Italian tomatoes or when tomatoes are in season + ½ cup of additional water if using tinned tomatoes.
  • 1 tablespoon white sugar
  • Sea salt
  • Freshly cracked black pepper
  • 1 handful of torn basil leaves or substitute for 2-3 tablespoons of roughly chopped flat-leaf Italian parsley
  • Freshly grated nutmeg optional
  • 500 g Spaghetti or fettucini or linguini


  • Heat 40ml of the olive oil in a large frying pan on a medium heat.
  • Cook the seafood, starting from the largest pieces first. Add fish and large prawns first. Cook for no more than 30 seconds, tossing always. Continue with scallops, clams and calamari (or your choice of seafood mix). Cook for 30 seconds to one minute. Immediately transfer the seafood onto a plate.
  • Add the remaining 40 ml of oil. Add the onion and cook for approximately 5 minutes, stirring frequently. It should be soft and very aromatic.
  • Add the garlic and chilli and cook for a further 1 minute, stirring frequently.
  • Increase the heat to medium-high. Add the wine – it should be sizzling. Swirl the pan gently to deglaze the pan & lift up all the base flavours.
  • Add the tomato paste and the passata (or tomatoes) and the sugar.
  • Season well with sea salt and freshly cracked black pepper. Simmer for approximately 20 minutes. Add roughly torn basil and grated nutmeg and cook for another couple of minutes.
  • Whilst the marinara sauce is finishing its cooking, bring a large pot of salted water to the boil. Cook the pasta according to packet directions. If it is fresh pasta you are using, it will float to the surface after just a few minutes – indicating it is cooked. Strain but reserve one cup of the starchy pasta water.
  • Add the seafood to the marinara sauce.
  • Add the strained pasta to the marinara sauce. Loosen with ½ a cup of the pasta water and toss to combine well. Add the remaining pasta water only if it is required.
  • Serve in pasta bowls or on a large platter for all to help themselves to. Top with additional basil or Italian parsley.


This versatile tomato marinara sauce can be enjoyed straight away, or freeze it in batches for up to 6 months. If you make it in advance, this seafood pasta is ready in a flash. 
This is a lovely simple marinara pasta sauce and it is great for pizza bases also. It can also be used as the tomato topping for chicken parma.
It is especially wonderful for Seafood pasta marinara.
If desired, top each dish with a cooked whole King Prawn, unpeeled. You can cook this in the pan before all other seafood is cooked. They only take a few minutes to turn pink & be cooked in readiness. 


Calories: 828kcal | Carbohydrates: 97g | Protein: 34g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 1181mg | Potassium: 973mg | Fiber: 7g | Sugar: 14g | Vitamin A: 846IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 4mg