Seafood Spaghetti Marinara

A classic, easy seafood pasta made using a mix of prawns, calamari, fish and mussels tossed through a simple, tasty tomato sauce. Made the Italian way, this Seafood Spaghetti Marinara is dinner on the table in 20 minutes.


180g dried spaghetti
2 1/2 tbsp olive oil
300g mixed seafood, we used prawns, calamari, fish and mussels
2 garlic cloves, minced
1/2 onion, finely chopped
100ml white wine
400g tomato passata
1/2 tsp sugar
2 tbsp finely chopped fresh parsley


Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). Reserve 1 mug of pasta water, then drain the pasta.
Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
Reduce the heat to medium high. Heat the remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until the onion is translucent.
Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until the alcohol has evaporated.
Add tomato passata, sugar, salt & pepper. Bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
Add pasta, seafood, around 1/2 cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
Serve, garnished with fresh parsley.