Seafood Marinara
Instructions
- 1
Bring a large pot of salted water to boil for the pasta. Clean and devein shrimp, scrub mussels, and pat scallops dry.
- 2
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
- 3
Add tomato paste and stir for 1 minute to caramelize slightly. Pour in white wine and let it simmer for 2 minutes to cook off the alcohol.
- 4
Add crushed tomatoes, oregano, and a pinch of salt and pepper. Simmer for 10 minutes, stirring occasionally.
- 5
Meanwhile, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 6
Add the seafood to the marinara sauce: scallops first, then shrimp, and finally mussels. Cover and cook for 5-7 minutes until mussels open and shrimp turn pink.
- 7
Remove any unopened mussels. Add drained pasta to the sauce and toss gently, adding pasta water if needed to achieve desired consistency.
- 8
Remove from heat, stir in fresh parsley, and adjust seasoning with salt and pepper. Serve immediately in warm bowls.
Chef's Note
"This marinara brings the Italian coast to your table with its perfect balance of fresh seafood and rich tomato sauce. Don't be intimidated by cooking seafood - just watch for the mussels to open and the shrimp to turn pink, and you'll nail it every time."
