Go Back
–+ servings
seafood pasta with tomato sauce piled onto a white plate
Print

Italian Seafood Pasta Recipe

This simple, classic seafood pasta dish is brimming with fresh seafood.  It's perfect for a family weeknight meal or weekend entertaining! 
Course Main Course
Cuisine Italian
Keyword seafood pasta, Italian seafood pasta with tomato sauce
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 servings
Calories 496kcal
Author Nadia Fazio

Ingredients

Seafood:

  • 250 grams squid tubes cleaned and cut into rings
  • 250 grams cuttlefish cleaned and cut into rings
  • 250 grams shrimp peeled and deveined
  • 250 grams scallops

For the sauce:

  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • pinch red pepper flakes
  • 1 tbsp sweet paprika
  • 1/4 cup parsley chopped plus extra for garnishing
  • 1/4 cup tomato paste
  • 1 796 ml jar tomato passata (tomato purée)
  • salt to taste
  • 450 grams (1 lb) tagliatelle all'uovo (egg pasta) or linguine

Instructions

Prepare the seafood

  • Rinse and pat dry the seafood. Cut the squid and cuttlefish into rings; peel and devein the shrimp. Set aside.

Prepare the sauce

  • In a large saucepan, heat olive oil and sauté the 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 (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 place 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.

Notes

 

  • 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.
  • 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 with my seafood, however any pasta will do including linguine, or spaghetti. 
  • Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition

Calories: 496kcal | Carbohydrates: 62g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 322mg | Sodium: 766mg | Potassium: 739mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1168IU | Vitamin C: 14mg | Calcium: 158mg | Iron: 6mg