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Seafood Spaghettini Recipe - Spaghettini di Mare


Seafood Spaghettini, or Spaghettini di Mare: This is quick and simple; the trick is to time when you begin cooking the sauce so the pasta is ready when it is.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4 servings seafood spaghettini


  • 14 ounces (350 g) spaghettini
  • 1 pound (400 g) plum tomatoes, blanched, peeled, seeded and diced
  • 12 ounces (300 g) shrimp
  • 10 scampi
  • 20 clams (see below link to preparation instructions if you're using live clams -- a can of clams will also work here)
  • A hot pepper, shredded
  • A medium-sized bunch of parsley, minced
  • Salt & pepper to taste
  • 1/4 cup Olive oil


Set pasta water to boil

Shell the shrimp and scampi, devein them, and cut them up. Heat the olive oil in a skillet and add the shellfish. Cook, stirring, until the shrimp have become pink and the clams have opened (this will take a few minutes). Stir in the diced tomatoes and the hot pepper, and season the sauce to taste with salt and pepper. Let it cook for a few minutes, and while it's doing so, salt the pasta water and cook the spaghettini. Drain them stir the sauce into them, dust with the minced parsley, and serve, with a lively white wine, for example a Vermentino.

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