Seafood Pasta Marinara
A Healthy Quick and Easy Pasta packed with flavour! #seafoodpasta #seafood #seafoodpastamarinara #italiancooking #frutidimare #cookingrecipes #italianhomemade #mussels
Ingredients
1/4 c Olive Oil
2 pounds mussels
1/2 pound Shrimp
1/2 pound Small scallops
1/2 pound Calamari
Handful parsley chopped
4 garlic cloves minced
Parsley stem x 3
1 tbsp red pepper flakes
Handful cherry tomatoes
Lemon wedge
2 cups tomato marinara sauce
1.5 cups dry white wine
Salt and Pepper to taste
Spaghetti Pasta
Serves 4
Clean the mussels by washing them and taking off any beards.
Scrub them well.
Rinse and clean the shrimp, calamari and scallops. Option: to peel the shrimp and leave the tail on or you can leave the shell on for more flavor.
Begin to cook your spagetti in salted boiling water.
Heat olive oil , with the parsley stems, garlic and red pepper flakes in a large pan. Add the cherry tomatoes. Once the garlic begins to cook add in the shrimp, calamari and scallops. Mix. Add in the mussels. Season well with Salt and Pepper. Give it a toss and mix.
Add in the wine and reduce for a couple mins mixing.
Add in the marinara sauce and mix. I used homemade, you can use store bought also. Cover for a couple mins to steam and the mussels open.
Sprinkle with parsley and squeeze a little lemon from a lemon wedge.
Push the seafood aside and add in the spaghetti cooked 1 minute less than al dente into the sauce. Mix and toss coating well.
Serve the spaghetti on a plate topped with the juices and the seafood with a sprinkle of fresh parsley.
Enjoy ♥️
We’re making seafood pasta. Let’s go. I love this dish. It is quick and easy to make and healthy and packed with flavor. Begin by removing the beards and scrubbing the muscles clean. Rinse and clean the rest of the seafood. Begin to cook the pasta and heat your marinata sauce. Add olive oil, minced garlic, parsley stems, red pepper flakes, and some tomatoes to a pan. Once the garlic begins to cook, add in the [Music] seafood. Season well with salt and pepper. Give it a toss and add in some dry white wine. Let the wine reduce. Simmer for a couple of minutes. And then stir in your marinada sauce. Cover and allow to steam until the muscles open. Chop up and sprinkle some parsley and squeeze in some lemon juice. Push the pasta aside and toss the spaghetti in the sauce, coating it really well. Plate it up with some more of those juices and top it with the seafood. Garnish with some parsley and some more of that luscious sauce and seafood and bona petito. [Music] Cheers.