Seafood Spaghetti with Calamari & Prawns.

Seafood spaghetti brings together some of the most recognisable flavours of Mediterranean cuisine in a single dish: al dente pasta, seafood, tomato, extra virgin olive oil, garlic and fresh herbs.

In this version, calamari and prawns provide contrasting textures and a rich marine depth that blends beautifully with a light tomato sauce. The result is an elegant yet approachable dish, perfect for a special meal where the seafood takes centre stage.

A Brief History of Seafood Pasta

Pasta dishes prepared with seafood are part of the culinary traditions of many coastal regions of Italy and the Mediterranean. Their origins are closely linked to local markets and the availability of fresh fish and shellfish.

The term marinara is associated with seafaring and coastal cooking. Depending on the region and recipe, it can refer to preparations based on tomato, garlic, herbs and olive oil, or to dishes incorporating different types of seafood.

Over time, the combination of pasta and seafood became one of the great expressions of Mediterranean cuisine: a small number of ingredients, high-quality produce and precise cooking.

Ingredients | Serves 4

For the Pasta

• 320 g spaghetti
• 200 g cleaned calamari, cut into rings
• 8 whole prawns
• 2 garlic cloves
• 400 g crushed tomatoes or fresh tomato
• 100 ml dry white wine
• 4 tablespoons extra virgin olive oil
• 1 teaspoon sweet paprika, optional
• Fresh parsley
• Salt
• Freshly ground black pepper
• A pinch of chilli or red pepper flakes, optional

To Finish

• Finely grated Parmesan or Pecorino, optional
• Fresh chopped parsley
• A drizzle of extra virgin olive oil

Method

1. Prepare the Seafood

Clean the calamari thoroughly and cut it into evenly sized rings.

You may peel some of the prawns if you want their juices to enrich the sauce, while keeping several whole, shell-on prawns with their heads for the final presentation.

Season the seafood lightly with salt and pepper.

2. Build the Seafood Base

Heat the extra virgin olive oil in a large, wide frying pan.

Add the finely sliced garlic and cook over medium heat until fragrant, taking care not to let it burn.

Add the whole prawns and sear for approximately 1 minute on each side.

Remove them from the pan and set aside.

Using the same pan, add the calamari and cook over medium-high heat for a few minutes.

The aim is to achieve a light caramelisation on the outside without extending the cooking time too much, as calamari can become tough if overcooked.

3. Add the Tomato

Pour in the white wine and allow the alcohol to evaporate for a few minutes.

Add the crushed tomatoes and, if desired, a small amount of sweet paprika and a pinch of chilli.

Cook over medium heat for approximately 12–15 minutes, until the sauce is light but concentrated.

Season with salt and freshly ground black pepper.

Return some of the prawns to the sauce so that their juices can finish infusing the dish.

4. Cook the Spaghetti

Cook the spaghetti in plenty of salted water according to the package instructions, aiming for an al dente texture.

Before draining, reserve one cup of the pasta cooking water.

This starchy water is essential for creating a smoother, more cohesive and glossy sauce.

5. Combine the Pasta and Sauce

Add the spaghetti directly to the pan with the seafood sauce.

Gradually add a little of the reserved pasta water while tossing the pasta vigorously.

The spaghetti should be coated in a thin, glossy layer of sauce rather than sitting in a large quantity of tomato.

Add the chopped fresh parsley at the very end.

6. Brief Rest

Turn off the heat and allow the pasta to rest for approximately 1 minute.

This short resting period allows the spaghetti to absorb the flavours of the sauce while retaining its ideal texture.

The Secret to Excellent Seafood Spaghetti

The main secret is not to overcook the seafood.

Calamari should either be cooked very quickly or through a longer, controlled cooking process. For this recipe, the quick method is ideal. A few minutes over high heat are enough to lightly brown it while preserving a pleasant texture.

Prawns should also be added strategically. Searing them first in the olive oil perfumes the base of the sauce with their natural juices, while returning them briefly to the sauce prevents them from becoming overcooked.

Another essential detail is the pasta cooking water. Added gradually, its starch helps emulsify the olive oil and tomato with the spaghetti, creating a much silkier sauce.

Nutritional Benefits of the Ingredients

Calamari and prawns are sources of high-quality protein and provide minerals such as selenium, phosphorus, copper and zinc, as well as vitamin B12.

Tomatoes provide vitamin C, potassium and carotenoids such as lycopene, a naturally occurring antioxidant compound.

Extra virgin olive oil provides monounsaturated fats and naturally occurring phenolic compounds, making it a key ingredient in the Mediterranean dietary pattern.

Garlic contains sulphur compounds responsible for much of its distinctive aroma and flavour.

Fresh parsley contributes small amounts of vitamin C and vitamin K, as well as antioxidant compounds, while adding freshness to the dish.

Spaghetti, as a source of carbohydrates, provides energy and works particularly well in a balanced meal when combined with seafood, vegetables and quality fats.

Gourmet Presentation

To recreate the elegant appearance of the photograph, use a black or dark-coloured plate, allowing the red tones of the sauce and golden seafood to stand out.

Arrange the spaghetti in the centre of the plate, creating a compact, elevated mound. Use tongs or a large fork to twist the pasta carefully into shape.

Arrange the calamari rings around the spaghetti, allowing some to nestle naturally between the strands.

Place a whole shell-on prawn with its head attached at the front or on one side of the plate. Its position should act as a visual focal point.

Finish with finely chopped fresh parsley and a delicate drizzle of extra virgin olive oil.

To follow the appearance of the photograph, you may add a small amount of finely grated Parmesan or Pecorino over the pasta and around the plate. For a more traditional interpretation of Italian seafood cuisine, however, the cheese can be omitted, allowing the seafood, tomato and olive oil to remain the stars of the dish.

Storage & Serving

This dish is best served immediately after cooking.

Pasta loses some of its ideal texture as it cools, while seafood can become firmer when reheated.

If necessary, store leftovers in an airtight container in the refrigerator and consume preferably within 24 hours. To restore some of the moisture, gently reheat the pasta in a frying pan with a few drops of water or stock.

Ideally, however, prepare the sauce in advance and cook the pasta just before serving.

A Mediterranean Dish with Character

Seafood spaghetti finds its strength in balance: a light tomato sauce, extra virgin olive oil, garlic and parsley provide the foundation; calamari and prawns take centre stage; and perfectly al dente pasta brings all the flavours together.

Al dente spaghetti, fresh seafood, tomato, olive oil and aromatic herbs: a Mediterranean seafood classic presented with refined gourmet elegance.

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