I love seafood. It’s not a secret. No, I can’t have too much in a go but I’m always game when seafood is cooked to perfection, sweet and juicy. Whenever we go grocery shopping, I would get a small bag of fresh live clams (kepah, remis, lala, etc). They are labelled in Malay.. I have no idea what the English names are. I promise a picture when I visit the store next.
But today, it’s not about shellfish. It’s about squid, salmon and shrimp. The easy-to-eat-without-having-to-dirty-your-fingers kind. The kind by hubs totally prefers. And in marinara sauce thrown over some whole wheat spaghetti? Divine!
Yes, that is the squid I cleaned the other day. The very first post here. 🙂 Told you I would share a recipe.
The cast: sliced squid, sliced boneless salmon fillet, small shrimp (or a mix of any seafood you have), fresh tomatoes, minced garlic, sliced spring onions (white and green parts separated), can of traditional tomato pasta sauce, mixed/Italian herbs. Oh! and spaghetti!
I tossed the seafood in a bit of freshly ground black pepper and salt so that they are seasoned on their own. Better flavour.
Fill up a pot with water and salt it generously. Get the pot onto the stove and toss in the pasta once the water boils as you prepare the sauce. Heat up pan with some olive oil, and pan fry all the seafood. I did them separately because I didn’t want to crown my pan, causing them to steam instead of sear.
A bit of colour is good flavour. Also, seafood cooks so quickly so I don’t want to have them boil and boil in the sauce until you literally have chewy rubber. Not pretty.
There! Remove the seared seafood and set aside until needed.
To start out the sauce, fry both garlic and the white parts of the spring onion until fragrant. You can use a chopped yellow onion if you want but I had a whole bunch of spring onions and they were turning brown so I decided to use them. The delicate onion-y sweetness went well with the whole dish.
Add chopped tomatoes and let it cook down until soft.
Once it’s soft, add herbs. My mixed herbs contained oregano, sage, rosemary, basil and parsley. Feel free to your favourite herb mix! Fresh herbs would go good with this.
(ps: Yes, my wall was really mucky. Fret not though, I gave it a good good scrub the day after I saw this picture and it’s clean and shiny… for now)
Add in the can of prepared pasta sauce. Swish about 3/4 cup of water in the emptied can to get the remnants and also to thin out sauce out a bit. Let it simmer for about 15 minutes so that the flavours
By now, the pasta would be ready so toss the spaghetti into the sauce when it’s about 1-2 minutes shy of al dente. You want the spaghetti to also absorb some of the tomato-ey goodness.
Allow that to boil until the spaghetti is where you want it. Check for seasoning now. I didn’t check earlier because the spaghetti was cooked in salty water. If I salted it before the spaghetti went in, it might be over-salted. Throw in the cooked seafood. Toss toss and serve!
There was a bit more sauce because I like to let the pasta sit for about 2 minutes to soak up a bit more before serving. And it was perfecto!
“Then He took the five loaves and the two fishes, and looking up to heaven, He blessed them, and brake, and gave to the disciples to set before the multitude.” (Luke 9:16)
250gms whole wheat Spaghetti
200gms mixed Seafood (I used squid, salmon & tiny shrimp)
2 cloves Garlic, minced
3 spring Onions, white and green parts separately sliced thinly
2 medium Tomatoes, diced
1 can prepared pasta Sauce (or chopped tomatoes in juice)
1 tbsp dried mixed spice
Salt & pepper, to taste
- Slice seafood into bite-sized pieces and season with salt and pepper.
- Prepare a pot of water with a generous sprinkling of salt. Set to boil then add spaghetti. Remove the spaghetti when it’s 1-2 minutes shy of al dente or a little less done than you want it. Set aside.
- Heat a large pan with 1 tbsp olive oil on high heat. *Sear the seafood in batches, 1-2 minutes for each batch. Set aside.
- Lower the heat to medium and fry the garlic and white parts of sprint onion until soft and fragrant.
- Add diced fresh tomatoes and let it soften.
- Pour in the whole can of prepared pasta sauce. Fill can up to 3/4 with water, swirl around and add into sauce.
- Add dried herbs and simmer for about 15 minutes until reduced and thicken slightly. If you prefer less sauce, let it boil out longer.
- Add your slightly undercooked spaghetti into the sauce and turn the heat higher. Let the spaghetti cook with the sauce for about 5 minutes.
- Check for seasoning then add seafood into the sauce and toss.
- Serve with a sprinkle of green spring onions over top.
- for best flavour, let the spaghetti sit for 2 minutes before digging in.
*Tip: Make sure the heat is up high. To ensure good colour when searing, do not touch the meat when you first place it in the pan. Give it 30 seconds before flipping or stirring and then don’t touch it again. Once the colour develops, remove from pan immediately to prevent overcooking.
**Also, I always cook my pasta while making the sauce to save time.