Italian Seafood Pasta

This Italian Seafood Pasta, a classic pasta recipe, is brimming with fresh seafood.  A combination of shrimp, scallops, cuttlefish and calamari simmered in a fragrant tomato sauce that’s easy enough for a weeknight dinner or weekend entertaining! Each time my husband’s aunt visits from Italy, I look forward to another opportunity for a cooking lesson. Zia Vittoria an exceptional cook and throughout the years we’ve spent several afternoons in my kitchen preparing Crepe Lasagna, also known as timballo in the Abruzzo region, or her famous Pineapple Layer Cake with Pastry Cream.

During her most recent trip, she decided to share this simple seafood pasta recipe with me.  I must admit, I was a bit skeptical since my kids are not huge fans of seafood but I didn’t object.  The result was this beautiful dish which conjured images and flavors of sitting by the crystal clear sea in Italy while enjoying a plate of pasta with shrimps, scallop, squid and cuttlefish!

The secret ingredient is…

This is unlike any other seafood pasta in tomato sauce I have ever tasted and the secret ingredient is paprika. The sautéed onions and garlic, the first step in preparing the tomato sauce, are infused with a generous sprinkling of paprika. This adds a subtle sweetness and vibrant flavor to the sauce that just brings it to the next level!

In reality, zia Vittoria revealed that in Abruzzo a particular variety of pepper is dried, ground and added to the sauce and the use of paprika was her idea in order to simplify the recipe.  Believes me, it works!

What types of seafood can you use for this seafood pasta in tomato sauce?

Zia Vittoria’s seafood choices for this pasta are calamari; cuttlefish; shrimp and scallops.  However, on the day that I chose to recreate this dish, cuttlefish were not available at my local fish market.  I decided to substitute baby octopus instead and they definitely work well in this recipe.  

In fact, that’s what I like about this recipe.  The types of seafood you add can be varied according to what’s available. Another great choice for this dish would be mussels or clams.

The following are step by step instructions with images to guide you through this recipe. Scroll to the end of the page for the detailed printable recipe card.

Step by Step Instructions

Begin by preparing the seafood: thoroughly rinse the seafood. I purchased whole, cleaned squid tubes (with tentacles still attached) which I then sliced crosswise into rings. You can also purchase squid which has been already sliced into rings. The same procedure applies to cuttlefish.

Peel and devein the shrimp (unless you’ve purchased shrimp already peeled and deveined).  Pat dry all seafood and set aside.

Make the seafood pasta sauce: In a large saucepan, heat olive oil and sauté an onion.  After a few minutes add minced garlic; red pepper flakes (if using); paprika; and fresh chopped parsley.  Stir in tomato paste and cook for a minute longer.

Pour in a jar of tomato passata (tomato purée), add water to the jar (about 1 1/2 cups) and swirl around to remove excess sauce and add to the saucepan. Simmer on medium heat for thirty minutes. Add salt, to taste.

After thirty minutes, add the squid and cuttlefish rings (or baby octopus).  Simmer for twenty minutes. Then add the shrimp and scallops and continue cooking for ten minutes longer, or until tender.While the sauce is simmering, bring a large pot of water to a boil, add salt and cook tagliatelle all’uovo (egg pasta) or linguine until al dente.  Drain and add to the sauce pan with the seafood sauce (if it’s large enough) and toss together.

Otherwise place the cooked pasta in a large bowl.  Add a ladle or two of sauce without the seafood and toss to coat.  Ladle the seafood over the pasta, sprinkle with fresh parsley and serve hot.

Tips and Suggestions

• Do not skip the step of rinsing out the bottle of tomato passata with water. I add approximately 1 1/2 cups of water. This may seem like a lot, however as the sauce simmers it will thicken. If you omit this step, the sauce will be too thick and pasty.
• You can vary the seafood you add to your pasta depending on what’s available at your fish store. Other possibilities include baby octopus (which is what I used in this recipe); mussels; or clams. Add mussels or clams in the final minutes of cooking in order to avoid overcooking them.
• Make your life easier and ask your fish monger to clean your squid and cuttlefish for you.
• Frozen seafood may be substituted for fresh.  Defrost according to package instructions before adding to the sauce. 
• I enjoy tagliatelle all’uovo (egg pasta) with my seafood, however any pasta will do including linguine, or spaghetti. 

As you can see, it does not take much time and effort to make this amazing dish for your family and guests!  Please share with me your seafood pasta creations by tagging me with @mangiabedda or #mangiabeda on Facebook or Instagram.  And feel free to Pin the recipe for another day.  Buon appetito!

Here are more fish and seafood recipes for you to check out!

• Seafood Arancini
• Swordfish Pasta with Cherry Tomato Sauce
• Sicilian Swordfish with Tomatoes, Capers and Olives
• Pistachio Pesto Shrimp Pasta
• Baccala alla Ghiotta
• Sicilian Style Fish with Onions, Mint and Vinegar
• Coquilles St-Jacques
• Stuffed Calamari in Tomato Sauce