Spicy Seafood Pasta

Written By Mania V

Bringing the taste of the coast to your plate! This is my go-to recipe for every summer holiday with friends and family—not only because I love taking advantage of fresh seafood by the sea but also because it requires just a few ingredients and minimal time to prepare, even for a larger group.

Ingredients
Serves 2

  • 200 g (7 oz) pasta

  • 200g (7 oz) mixed seafood (shrimp, squid, mussels, or your choice)

  • 1 can (400g/14 oz) chopped tomatoes

  • 2 tbsp tomato paste

  • 120 ml (1/2 cup) white wine

  • 1 small onion

  • 3 cloves garlic

  • 2 tbsp olive oil

  • 1 tsp chilli flakes (adjust for spiciness)

  • 1 tbsp Italian herb mix (basil, thyme, rosemary, marjoram, parsley, and oregano)

  • handful of fresh parsley

  • salt & pepper

Method

  1. Bring a large pot of salted water to a boil, and cook the pasta according to package instructions until al dente. Drain and set aside, reserving some of the pasta water.

  2. Finely chop the onion, garlic, and parsley. Separate the parsley leaves from the stems, finely chop the stems and set aside for later use.

  3. If using fresh seafood, clean and prep the shrimp, squid, and mussels. If using frozen seafood, ensure it’s fully thawed.

  4. Heat a large frying pan over medium-low heat. Add 2 tbsp of olive oil and the chopped onion. Sauté for about 2 minutes, until softened.
    Add the garlic, 1 tsp of chilli flakes, 1 tbsp of Italian herb mix, and the chopped parsley stems. Sauté for another minute, stirring occasionally.

  5. Push the sautéed ingredients to one side of the pan. Increase the heat to medium-high and drizzle a little more olive oil into the center of the pan. Add the seafood and sauté for 2-3 minutes until just cooked through.

  6. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.

  7. Stir in 2 tbsp of tomato paste, 1 can of chopped tomatoes, and 400 ml of water. Mix everything well, reduce the heat to low, and let the sauce simmer for 5 minutes to allow the flavours to meld.

  8. Add the cooked pasta to the sauce, tossing to coat it thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

  9. Just before serving, stir in the fresh parsley leaves for a burst of flavour.

Mania V
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