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Seafood Marinara Pasta Recipe

Recipe by Pedro M. A. Neves

Seafood marinara pasta is a classic Italian preparation that brings together fresh shellfish and tender squid with a vibrant tomato sauce. This elegant dish balances briny oceanic flavors with aromatic garlic and herbs, finished with al dente pasta for an authentic coastal Italian experience.

Ingredients

• 400g (14 oz) spaghetti or linguine
• 300g (10.5 oz) littleneck clams, cleaned
• 250g (8.8 oz) large shrimp, peeled and deveined
• 200g (7 oz) squid, cleaned and sliced into rings
• 3 tablespoons extra virgin olive oil
• 6 cloves garlic, minced
• 800ml (28 oz) canned crushed San Marzano tomatoes
• 120ml (4 fl oz) dry white wine
• 1 teaspoon red pepper flakes
• 2 tablespoons fresh Italian parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml (½ cup) pasta water before draining.

2. While pasta cooks, heat olive oil in a large deep skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant but not browned.

3. Pour white wine into the skillet and let it simmer for 2 minutes to reduce slightly and cook off alcohol.

4. Add crushed tomatoes to the skillet, stirring well. Bring sauce to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally.

5. Add clams to the sauce and cover with a lid. Cook for 3-4 minutes until clams begin to open, stirring gently once halfway through.

6. Add shrimp and squid to the skillet, stirring to combine with sauce. Cook uncovered for 3-4 minutes, stirring occasionally, until shrimp turns opaque and squid is tender.

7. Season seafood marinara with sea salt and black pepper to taste. Stir in reserved pasta water, 1-2 tablespoons at a time, until sauce reaches desired consistency.

8. Add cooked drained pasta directly to the skillet with seafood and sauce. Toss gently for 1-2 minutes until pasta is evenly coated and heated through.

9. Remove from heat and stir in fresh parsley and basil. Divide pasta into four shallow bowls and serve immediately with extra sauce spooned over top.

Substitutions

• Mussels can replace clams in equal weight, prepared identically with the same cooking time
• For a lighter version, use zucchini noodles instead of pasta, cooking the sauce an additional 5 minutes before adding seafood
• Diced white fish fillet can substitute half the shrimp for a different textural element
• Low-sodium tomato sauce works if you reduce salt by ½ teaspoon

Tips

• Ensure seafood is thoroughly cleaned and patted dry before cooking to promote proper browning and flavor development
• Do not overcook squid; it becomes tough if cooked longer than 5 minutes total; tender rings should feel slightly firm when pierced
• If clams do not open during cooking, discard them as they may be unsafe to eat
• Save pasta water before draining as starch helps emulsify the sauce and improves coating on noodles

Seafood marinara pasta reflects the coastal Italian tradition, particularly from southern regions like Campania and Sicily where fresh seafood has been central to Mediterranean cuisine for centuries. The simplicity of quality tomatoes, garlic, and fresh catches celebrates Italian cooking philosophy of allowing ingredient quality to shine without heavy sauces.

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