Seafood pasta
Pasta with shrimp, calamari, cherry tomatoes and garlic, with a touch of lemon and parsley.
- Cooking time
- 35 min
- Hands-on time
- 35 min
- Difficulty
- Easy
- Cuisine
- Italian
- Calories
- 550
- Contains
- Gluten, Shellfish
The seafood is seared for a single minute and taken out, then returns at the end so it doesn't shrink. A cup of the pasta water is saved, because its starch is what binds the sauce to the pasta.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the pasta
For the sauce
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Large pot for boiling — Salted water, keeping a cup of it back.
- Wide frying pan — Seafood needs space and high heat for one minute only.
Method
Boil plenty of water and salt it well until it becomes as salty as seawater.
You’ll know it’s ready whenThe water is at a rolling boil and the salt has dissolved.
Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.
Dry the seafood completely and fry it over high heat for one minute, then remove it.
You’ll know it’s ready whenIt has changed color without shrinking.
Sauté the garlic in oil, then add the tomatoes until they break down.
You’ll know it’s ready whenThe tomatoes have burst and a sauce has formed.
Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.
You’ll know it’s ready whenA piece has a slight bite in the middle.
Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.
Return the seafood with the pasta, cooking water, lemon and parsley.
You’ll know it’s ready whenThe sauce is reduced and the tomatoes are tender.
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