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Clams, shrimp and fish make for a spectacular spaghetti with seafood ragù

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Take the meat out of your ragù alla Bolognese, and add seafood instead

Don't you just love drowning your spaghetti with ragù alla Bolognese? It's one of the best ways to enjoy your pasta. But what if for once you ditch the meat and go for seafood instead?

I can't imagine living without pasta with ragù alla Bolognese. Even though I love some other pasta dishes, I still go back to a plate of good old pasta with ragù. The meat sauce stewed with tomatoes just wins me over a thousand times. But there are times when I like replacing the meat with seafood. The cooking method is different, but it takes less time to get the full flavors after being stewed in the tomatoes. The seafood lends an exciting blend of flavor when cooked with the tomatoes and capers. If you like the flavors of the sea, then this is something you shouldn't pass up.

Take the meat out of your ragù alla Bolognese, and add seafood instead

In choosing the seafood ingredients, you can replace clams with mussels, or use both. As for the fish, the wonderful part about this dish is that you can use leftover fish, not just fresh. I have used both, and the ragú always comes out delicious. If you are using leftover fish, just remove the fish bones and skin, and then follow the recipe accordingly.

Spaghetti with seafood ragù recipe

Serves 4

Ingredients:

  • 2 garlic cloves, crushed
  • Extra-virgin olive oil
  • 2 cups clams
  • 8 big shrimp, deveined and shelled
  • 1/2 cup dry white wine
  • 1-1/2 pounds fish fillet (any kind of white fish), coarsely chopped
  • 1/2 cup fresh cherry tomatoes, halved
  • 2 cups tomato puree
  • 3 tablespoons capers
  • Salt and pepper
  • Fresh parsley, finely chopped
  • 14 ounces spaghetti

Directions:

  1. Over medium heat, bring a big pot of water to a boil for the pasta. In the meantime, prepare the sauce.
  2. In a large saucepan with olive oil over medium heat, sauté 1 clove of garlic.
  3. When the garlic turns golden, discard it. Add the clams. After about 3 minutes, pour in the white wine. Cook until the clams open.
  4. Transfer the cooked clams to a container, and shell them. Keep some shells for garnish.
  5. Filter the broth with a strainer to remove any sediments. Set aside in a separate container.
  6. In the same saucepan, pour some more olive oil. Sauté the remaining garlic clove.
  7. When it turns golden, add the shrimp, fish and fresh tomatoes. Toss for 8 minutes.
  8. Pour in the tomato puree and clam broth, and then cook for 15 minutes or until the puree has mixed well with the fish. Add the clams and capers.
  9. If the water for the pasta is already boiling, then add some salt followed by the pasta. Cook for the time indicated on the package.
  10. Transfer the cooked pasta to the saucepan with the sauce, and mix well. Season with salt and pepper to taste.
  11. Sprinkle on the parsley, and drizzle with olive oil.
  12. Serve while hot.

More spaghetti recipes

Creamy caprese spaghetti
Slow cooker spaghetti and meatballs

Spaghetti with mussels in tomato sauce

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