Spaghetti with Seafood

Helena Radulovic Toffolon
May 28, 2025
5 min read

Updated: Jul 19

Spaghetti with Seafood

Delicious Seafood Spaghetti Recipe

A Fantastic and Delicious Seafood Dish with Spaghetti

When it comes to culinary delights, few dishes can rival the combination of seafood and spaghetti, particularly when prepared in the Mediterranean style. This particular dish not only tantalizes the taste buds but also embodies the essence of Mediterranean cuisine, characterized by its fresh ingredients, vibrant flavors, and healthy preparation methods. What makes this dish even more appealing is that it can be prepared without difficulty and is ready in a short time, making it an excellent choice for both weeknight dinners and special occasions.

Ingredients

To create this delectable seafood spaghetti, you will need the following fresh ingredients:

- Spaghetti: Approximately 400 grams of high-quality spaghetti, which will serve as the base for the dish.

- Seafood: A mix of your favorite seafood, such as shrimp, mussels, and calamari. Aim for about 500 grams total, ensuring they are fresh or properly thawed if frozen.

- Olive Oil: A generous amount of extra virgin olive oil, about 4 tablespoons, to enhance the flavors and provide a rich base.

- Garlic: 3 to 4 cloves of garlic, finely chopped, to infuse the dish with aromatic depth.

- Cherry Tomatoes: A handful of cherry tomatoes, halved, to add a burst of sweetness and color.

- White Wine: 100 ml of dry white wine, which will elevate the dish with its acidity and complexity.

- Fresh Herbs: A mix of fresh parsley and basil, chopped, to add a fragrant finish.

- Chili Flakes: A pinch of red chili flakes, optional, for those who enjoy a bit of heat.

- Salt and Pepper: To taste, ensuring the dish is well-seasoned.

Preparation Steps

1. Cook the Spaghetti: Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Once cooked, reserve a cup of pasta water and then drain the spaghetti.

2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and sauté until it becomes fragrant and golden, taking care not to burn it, as this can impart a bitter taste.

3. Add the Seafood: To the skillet, add the mixed seafood. Sauté for a few minutes until the shrimp turn pink and the mussels begin to open. This step is crucial as it allows the seafood to absorb the flavors of the garlic and olive oil.

4. Incorporate the Tomatoes and Wine: Next, add the halved cherry tomatoes and pour in the white wine. Allow the mixture to simmer for about 5 minutes, letting the tomatoes soften and the alcohol from the wine evaporate, creating a delightful sauce.

5. Combine with Spaghetti: Add the drained spaghetti to the skillet, tossing everything together. If the mixture appears too dry, gradually add some reserved pasta water until you reach the desired consistency.

6. Season and Garnish: Season the dish with salt, pepper, and a pinch of chili flakes if using. Finally, sprinkle the chopped fresh herbs over the top, giving the dish a vibrant finish.

Serving Suggestions

This beautiful seafood spaghetti can be served immediately, garnished with additional fresh herbs and a drizzle of olive oil for an extra touch of flavor. Pair it with a crisp green salad and a glass of white wine to enhance the dining experience. The combination of textures and flavors in this dish will surely impress your family and friends, making it a favorite at your dinner table.

Conclusion

In summary, this fantastic and delicious seafood dish with spaghetti, prepared in the Mediterranean way, is not only easy to make but also offers a quick solution for a satisfying meal. With its rich flavors and fresh ingredients, it captures the essence of Mediterranean cooking, inviting you to enjoy a taste of the coast right in your own home. Follow the recipe, and you will be on your way to creating a culinary masterpiece that is sure to delight!

Spaghetti-with-Seafood-my-way — **Spaghetti** **with** **Seafood**, my **way**

Ingredients: simple total time: 35 min., 2 serving

300 g spaghetti
3 Tbsp Olive oil EVO
450 g Seafood/ mussels, clams, shrimps
2 cloves of garlic/ minced
100 ml dry white wine
250 ml vegetable broth/ or classic
pinch of salt
black pepper to taste
1 full Tbsp breadcrumbs
1/2 lemon grated peel
1 Tbsp parsley leaves/ finely chopped

Preparation:

Before you start preparing this dish, take the package of seafood out of the freezer at least 1 hour before.
Put a pot of water on the stove and add 1 teaspoon of salt.
When it boils, add the spaghetti, cook according to the instructions on the package, then strain well and leave in a strainer.
While the water is heating for spaghetti, place a large pan and pour in the olive oil, heat on a low, moderate heat.
When the oil is hot add the seafood, stir, and simmer for about 3 minutes, then add the minced garlic.
As soon as the garlic smells, pour over the white wine and let the alcohol evaporate for about 3–5 minutes.
Immediately after that, add 1/2 the amount of broth and let the seafood cook for about 10 minutes.
During cooking when the shells have opened, you can take them out and clean them, leave 4 pieces for decoration as you like. Do the same with clams and shrimps.
Return the cleaned seafood immediately, season with black pepper, pinch of salt and continue cooking for about 10–15 minutes, with adding the rest of the broth.
When 1/3 of the liquid has evaporated, add the crumbs, chopped parsley, strained spaghetti, and grated rind of 1/2 lemon zest, stir until all the ingredients are well combined.
Serve immediately warm in plates, add mussels for decoration and serve.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

If you like the flavor with seafood tomatoes, you can add 3–4 datterini halved tomatoes or cherry tomatoes. Do this at the very beginning before adding the seafood.
If you don't have tomatoes, you can add less than one teaspoon of tomato paste, not more, because the seafood will lose its smell and taste! Do not use tomato concentrate!