Pasta with Mixed Seafood
Prawns, scallops and clams go into this delicious spicy marinara sauce for pasta. I serve it with garlic bread and a green salad.
Ingredients
Serves: 8
- 2 teaspoons extra virgin olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (800g) tin crushed tomatoes
- 185g tomato paste
- 1/2 cup (125ml) white wine
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons dried oregano
- 1 tablespoon chilli flakes
- 1 bay leaf
- 450g spaghetti
- 450g clams
- 2 teaspoons extra virgin olive oil
- 450g prawns
- 450g scallops
- 1 clove garlic, minced
- 1/2 cup grated Parmesan cheese
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Heat 2 teaspoons olive oil in a saucepan over medium heat and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, chilli flakes and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes until al dente and drain.
- Place the clams in a pot fitted with a steamer basket over boiling water and steam until opened. Discard clams that do not open. Stir into the sauce.
- Heat 2 teaspoons olive oil in a frypan over medium heat and cook the prawns and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti and top with Parmesan cheese.
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Reviews and Ratings
Global Ratings:
(71)
Reviews in English (60)
Not great, but okay. I would completely eliminate the tomato paste to this recipe. The dry oregano portion should be cut in half. Also, I would cut the onion portion in half. I think the sauce was a little too sweet as well; therefore, I would reduce or eliminate the sugar also. Consider adding a small amount of cream to the sauce, and also some chopped fresh parsley at the end. The only other suggestion would be a little more white wine than is called for...maybe 3/4 cup instead of 1/2 cup. I hope all of this makes for a better dish. - 20 Feb 2006 (Review from Allrecipes USA and Canada)
Can't go wrong with all that yummy shellfish! However, I thought it was a *LITTLE* too tomato-ey - in particular, the tomato paste can probably be reduced. Also, I dipped the scallops in some flour+water so they were a little crispy - YUM! - 15 Feb 2005 (Review from Allrecipes USA and Canada)
This was delicious!!! I used 1 lb frozen uncooked shrimp, 1/2 lb jumbo sea scallops and 2 6 oz cans of chopped clams. I made the sauce exactly according to the directions. This was very spicy. If you do not like spicy food I suggest cutting back on the red pepper flakes. I love spicy foods and thought it was perfect the way it was. Thanks for the great recipe! - 09 Jan 2005 (Review from Allrecipes USA and Canada)