Seafood Spaghetti

Happy New Year, everyone! I’m back and ready to inspire some amazing dishes for 2013. This dish comes fresh from my new cookbook obsession: Lidia’s Favorite Recipes. I am working on cooking my way through this petite powerhouse of an Italian cookbook. It has all the ingredients that make me love cookbooks: clearly written, well-tested recipes, and ingredients you can truly find at the supermarket. I haven’t made it past the crave-worthy pasta section yet, but I swear I will someday. I only changed a few things to give my own spin on this dish, I hope you try it and love it as much as my family did. It was our Christmas Eve dinner and it made us feel very celebratory!

Brimming with fresh seafood, there's nothing better than this steaming bowl of pasta.

Brimming with fresh seafood, there’s nothing better than this steaming bowl of pasta.

Seafood Spaghetti
Prep time:
Cook time:
Total time:
Serves: 4-6
Adapted from Spaghetti with calamari, scallops and shrimp from Lidia's Favorite Recipes, Lidia Matticchio Bastianich
  • ½ pound fresh calamari (squid), cleaned
  • ½ pound fresh large sea scallops
  • 1 pound large shrimp (I used frozen 31-40 count shrimp that I defrosted in a bowl of water), cleaned, deveined and tails removed
  • 6 cloves garlic, peeled and sliced thin
  • 1 pint cherry tomatoes
  • 1 cup your favorite canned crushed tomatoes
  • 1 pound spaghetti
  • handful of fresh basil leaves
  • kosher salt
  • freshly cracked black pepper
  • red pepper flakes
  • extra virgin olive oil
  1. Fill your largest pot with water and put over high heat to boil.
  2. Prepare your seafood. Slice the calamari bodies into ½ inch segments, leave the tentacles whole. Make sure your shrimp are cleaned, deveined and tails are removed. Pinch the "foot" off the scallops if they still have them attached, and pat dry all the seafood.
  3. Prepare sauce ingredients. Slice cherry tomatoes in half. Slice garlic thin. Chop basil. Measure out one cup of crushed tomatoes.
  4. When water begins to boil, drop in 1 tablespoon plus a little more of salt in the water and drop in the spaghetti. Time to work fast to make everything come together.
  5. Heat 3 tablespoons of olive oil over medium-high heat in a large non-stick skillet. Drop in garlic and cook for 1-2 minutes until it sizzles and turns a golden color. Drop in cherry tomatoes and let cook for a moment to start giving off their juices and softening. Add crushed tomatoes. Then add scallops and spread them out in the pan to start cooking quickly and evenly. After 2 minutes, add calamari, and then shrimp. Toss everything in the pan and let cook together for 2-3 minutes. Season with salt and pepper.
  6. By now the spaghetti should be barely al dente (firm, but cooked). If it needs more time, remove the seafood pan from the heat entirely to avoid overcooking the seafood. Just return it to the heat once the spaghetti is ready.
  7. Lift spaghetti from the water with tongs and add the spaghetti to the seafood and toss. Ladle in a little pasta water to add starch and body to the sauce. Let cook for a moment to allow the spaghetti to absorb some of the sauce.
  8. Turn off the heat, drizzle in a little more olive oil to finish, sprinkle over basil and crushed red pepper to your taste. Heap into bowls, making sure everyone gets plenty of each type of seafood, and enjoy!

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