:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/URYJzvcVk9_FDM2VqglM/972f55977de74550b79d66111a3f03.png "Best Ever Italian Seafood Spaghetti Marinara")
Best Ever Italian Seafood Spaghetti Marinara
Seafood Spaghetti Marinara is an Italian classic that combines the fresh tastes of the sea with rich tomato sauce and the bite of perfectly cooked spaghetti. Packed with varying textures and flavors, it's an impressive dish for a dinner party but also simple enough for a weeknight meal.
Ingredients
- 1 lb spaghetti
- 2 tbls olive oil
- 4 cloves garlic, minced
- 1 Red Chili, deseeded and finely chopped
- 14 oz Can Chopped Tomatoes
- 200 g Mixed Seafood (like mussels, shrimp and squid)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1⁄2 Cup white wine
- Fresh Parsley, to garnish
- Lemon slices, for serving
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Directions
Heat a large saucepan with salted water and bring it to a boil. Cook the spaghetti according to the instructions on the packet.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the minced garlic and chopped red chili. Sauté until fragrant.
Add the canned chopped tomatoes, dried oregano, dried basil, salt, and pepper to the pan. Stir well to combine.
Add the mixed seafood to the sauce. Cover the pan and let it simmer for about ten minutes until the seafood is fully cooked.
Deglaze the pan with the white wine, stirring constantly until the alcohol has evaporated.
When the spaghetti is al dente, drain it and return to the pan.
Pour the seafood marinara sauce over the pasta and mix well to combine.
Serve the spaghetti marinara on plates, garnished with fresh parsley and a slice of lemon on the side.
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TammersBest Ever Italian Seafood Spaghetti Marinara
Seafood Spaghetti Marinara is an Italian classic that combines the fresh tastes of the sea with rich tomato sauce and the bite of perfectly cooked spaghetti. Packed with varying textures and flavors, it's an impressive dish for a dinner party but also simple enough for a weeknight meal.
Heat a large saucepan with salted water and bring it to a boil. Cook the spaghetti according to the instructions on the packet.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the minced garlic and chopped red chili. Sauté until fragrant.
Add the canned chopped tomatoes, dried oregano, dried basil, salt, and pepper to the pan. Stir well to combine.
Add the mixed seafood to the sauce. Cover the pan and let it simmer for about ten minutes until the seafood is fully cooked.
Deglaze the pan with the white wine, stirring constantly until the alcohol has evaporated.
When the spaghetti is al dente, drain it and return to the pan.
Pour the seafood marinara sauce over the pasta and mix well to combine.
Serve the spaghetti marinara on plates, garnished with fresh parsley and a slice of lemon on the side.
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