Spaghetti aux fruits de mer à l'italienne
A delicious seafood spaghetti italian-style recipe perfect for Canadian home cooks. Ready in 40 minutes.
Préparation
20 min
Cuisson
20 min
Portions
4
Calories
480
Ingrédients
- 400 g pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can diced tomatoes
- Salt, pepper, and fresh herbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Prepare Ingredients
Gather and prep all ingredients. Bring a large pot of salted water to a rolling boil.
- 2
Cook the Pasta
Cook pasta according to package directions minus 1 minute for al dente. Reserve 1 cup pasta water before draining.
- 3
Build the Sauce
In a large skillet over medium heat, prepare the sauce base with aromatics and main flavouring ingredients.
- 4
Combine
Add drained pasta directly to the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
- 5
Serve
Plate immediately, garnish with fresh herbs and grated cheese. Serve with crusty bread on the side.
Notes du chef
“I never add cheese to seafood pasta — it's a flavour clash that muddies both elements. Let the sea shine on its own.”
— Chef Luca Bianchi
Valeurs nutritives
480
cal
30g
Protéines
26g
Lipides
48g
Glucides
6g
Fibres
417mg
Sodium
Trucs et astuces
- •Reserve pasta water — it's the secret to a silky sauce.
- •Don't rinse pasta after cooking unless making a cold salad.
- •Finish cooking pasta in the sauce for 1-2 minutes to marry flavours.
Avis (5)
Restaurant quality at home. I followed the recipe exactly and it turned out amazing. The pasta water trick really makes the sauce come together.
Made this for a dinner party and everyone wanted the recipe. It's impressive enough for guests but easy enough for Tuesday night.
Five stars! The flavour combination is spot on. I added a little extra garlic because that's how we like it, and it was incredible.
This is now our go-to weeknight dinner. Ready in under 30 minutes and tastes like it took hours. My kids ask for seconds every time.
Comme au restaurant! La sauce est onctueuse et les pâtes parfaitement al dente. Bravo pour cette recette.
Chef Luca Bianchi
Chef principal et développeur de recettes
Red Seal Certified Chef
