Ingredients for Seafood Marinara
- Mussels
- Dry White Wine
- 1 pound spaghetti
- Olive Oil
- Garlic Cloves
- Red Chili Pepper
- Raw Shrimp
- 1 (28-ounce) can crushed tomatoes
- Basil Leaves
- 2 tablespoons fresh parsley, chopped
- salt and pepper to taste
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How to Make Seafood Marinara
- In a large saucepan, combine mussels and/or clams with white wine. Cover tightly and cook over high heat for 5-7 minutes, or until shellfish open. Discard any that do not open.
- Strain the cooking liquid through a fine-mesh sieve, reserving 2/3 cup of the liquid (avoiding any grit at the bottom).
- Remove the shellfish from their shells and set aside.
- Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (or chili); sauté for 20 seconds until fragrant.
- Add crushed tomatoes and the reserved shellfish cooking liquid to the skillet. Bring to a gentle simmer.
- Stir in the cooked shellfish, basil, and parsley. Season with salt and pepper to taste. Allow to simmer for 5 minutes, to blend flavors.
- Add the cooked spaghetti to the skillet and toss to combine with the sauce. Add a little reserved pasta water if needed to adjust the consistency of the sauce.
- Serve immediately, garnished with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
24g
Fat
21g
Carbs
36g
