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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(76)
Reviews in English (64)
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)