Seafood & Spaghetti in Marinara Sauce

“Who doesn’t love pasta? Pasta hatin’ people, that’s who! (and maybe the occasional human that’s allergic to whole grain and gluten)

But seriously, if you love the many textures and layers of seafood, then you’ll be sure to enjoy this! Perfect for dinner with a glass of strong and robust red wine, and the best part is that pasta dishes on the whole are fairly simple to make for you and your family.”

Difficulty: ★★☆☆☆

Serves 4-5 


1 pack (450g) spaghetti

1 pack seafood mix

1 tin (24oz) pasta sauce

1/2 cup red wine (optional)

4 cloves garlic, finely chopped

4 tbsp olive oil

2 tbsp brown sugar

1 tbsp chili pepper flakes or freshly minced chili peppers

1/2 cup finely chopped parsley

2 tsp cayenne pepper

Salt & pepper to taste



Step One:

Thaw your frozen seafood mix and submerge it in a mixture of water, a couple tablespoons of lemon juice, and a couple tablespoons of flour for 10 – 15 minutes (this process helps to cut the excessively fresh taste of seafood). Rinse and clean the seafood after soaking and allow it to dry before cooking.

Step Two:

In a pot, bring a couple cups of water up to a rolling boil and season with salt and a  couple tablespoons of olive oil. Add your spaghetti and let it boil for 8 – 12 minutes until al dente (you can test the pasta by crushing one between your thumb and index finger. Al dente pasta shows a little resistance before it breaks). Drain the pasta in a colander (reserve some of this starchy water in a cup) and set aside until ready.

Step Three:

In a saucepan over medium heat, pour the 2 tablespoons of olive oil and allow it to come to temperature. Add the minced garlic and chili to the oil and let it soften and cook to flavor the olive oil before layering your other flavors. After 2 minutes, crank the heat up to high and add your seafood mix to the pan, allowing it to sauté and get a bit of color before adding the tin of pasta sauce. Reduce heat to low, add 1/2 cup of the reserved starchy pasta water (optional), the red wine, brown sugar, salt and peppercayenne pepper, most of the parsley (reserve a little for garnish) and let it simmer for 15 – 20 minutes until it thickens in consistency.

Final Step:

Add your pasta to the seafood marinara and mix well to ensure that that it’s properly coated (be careful when mixing to not smush the pasta too much). Dish out a generous portion for yourself and garnish with the remainder of the parsley.




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