A proper Italian pasta – fresh seafood folded through silky tomato sauce made from seasonal UK tomatoes. This is slow-cooked, simple food that delivers huge flavour.
Sauce:
In a large pan with a lid, gently fry 4 sliced garlic cloves and 3 banana shallots in 5 tbsp olive oil. Add 30 vine tomatoes, 2 chopped fresh San Marzano tomatoes, 3 tsp chilli flakes, 1 tsp sea salt, and a handful of chopped basil. Cover and simmer on low for at least 1 hour, until everything breaks down. Blend until smooth and keep warm.
Seafood:
Clean 500g clams and 500g mussels. Steam in 150ml dry white wine until just opened (discard any that don’t open). Remove meat from half and set aside; keep the rest in-shell. Add a ladle of the steaming liquid to the tomato sauce.
Cook:
Add 300g peeled raw prawns and 300g sliced squid to the warm sauce. Simmer for 2–3 minutes until just cooked.
Finish:
Boil 600g spaghetti in salted water until al dente. Drain and toss into the sauce with the seafood meat and shells. Add more chopped basil and serve with lemon wedges. Optional: top each plate with a pan-fried shell-on prawn.
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I’ve recently been in Italy and here’s how an Italian grandmother taught me how to make seafood spaghetti. I want to show you how to make this as this is without doubt the best seafood spaghetti I’ve ever made. The tomato sauce is made from scratch and although there are no shortcuts, it’s actually pretty easy to make. It all starts with ripe, good quality tomatoes. Here in the UK, we’re in the middle of tomato season, so no tin tomatoes in this sauce. Get those in a pan with loads of olive oil and add shelots, garlic, basil, and salt. Now add some chili flakes and cook those down for a good couple of hours. Once everything’s broken down, blend until smooth. Now we cook the shellfish. For this, I’m using clams and muscles, and we’re going to steam those in white wine for about 3 minutes. When those are done, remove the meat from about 50% of them and set it aside. Now, add some of that cooking liquid and put in raw prawns and squid for about 3 minutes. Now, we combine everything. So, add in some al dente spaghetti and the shellfish, and then mix it all through until it’s combined. Now, to plate this, take two generous piles of spaghetti, put it in a bowl, top it with all that wonderful shellfish, and then I like to add a big pan fried prawn on the