Seafood Mushroom Spaghetti

Ok, this is not my recipe. I would not usually post two pasta dishes back-to-back but this is my brother’s recipe and he has been bugging me to post it here so I’m setting all the many many backlogged recipes I have aside to make way for this one. Things I do for my pesky brother. 😛

So it’s a pretty known fact that I love pastas. Well, my brother and I love pasta. No, I don’t have nearly enough posted over here but I am working on it. I have another  pasta recipes coming up before this month even ends so don’t blink or you’ll miss it. Not really. But still, you don’t want to miss anything related to pasta. Not me at least. Or my brother.

Now, this pasta recipe was made to feed 10 or more people for our New Year’s Eve family gathering. We even had some leftovers. So do scale it down to your eating arrangements. To be honest, though.. it made me so so happy seeing that humongous pile of pasta in the bowl. I could swim in that.

So Pesky Brother used Swiss brown and white button mushrooms for this. You can use whatever you can get. 
Seafood Mushroom Pasta 1

Those are not my fingers.
Seafood Mushroom Pasta 2

To begin, he sauteed an onion that I thinly sliced. I did the slicing. I contributed. 🙂
Seafood Mushroom Pasta 3

You see the jar of anchovies in the 2nd picture above. Yes, it’s his must-have ingredient for all pasta-making. It adds a good depth in flavour without overtaking any other flavour components. Chef John calls it Italian MSG.
Seafood Mushroom Pasta 4

While that was all happening, we had the red pepper at the back burner getting all nice, roasted and charred. Back to it later on.
Seafood Mushroom Pasta 5

Stirring action here.
Seafood Mushroom Pasta 6

While the onions are frying, we boiled up 2 packs of spaghetti. We weren’t joking around.
Seafood Mushroom Pasta 7

Beautiful mushrooms go in. It seems like a bit but they shrink and soften. I wish we had even more!
Seafood Mushroom Pasta 8

The moment the mushrooms caramelize and develop some colour, all the seafood goes in. We used mussels and shrimp. Use whatever you like.
Seafood Mushroom Pasta 9

When the pasta is ready, throw it all in and toss.
Seafood Mushroom Pasta 10

Our royal peskiness decided it needed some lemon juice to brighten it all up. If you want a little more sauce, a little dash of cream and pasta cooking water will give you that. We were happy with ours so didn’t add anything extra.
Seafood Mushroom Pasta 11

Remember that pepper? We rubbed all the blackened skin away. Messily. And deseeded it. It gets all soft, juicy and sweet.

Some people would toss the pepper in with the pasta. We just added it over top. 
Seafood Mushroom Pasta 13

What a mighty big bowl of dreaminess. Tell me you don’t want to sleep on that.
Seafood Mushroom Pasta 14

If we had some cilantro, that would have gone in. Ah, but all was well. We ate and were happy. Hope you try this out!





“If a man say, I love God, and hateth his brother, he is a liar: for he that loveth not his brother whom he hath seen, how can he love God whom he hath not seen?” (1 John 4:20)

Line divider

Seafood Mushroom Spaghetti
serves 10


1 red Capsicum
2 packs of Spaghetti (1 kg or just over 2 lbs)
500gms (1.1 lbs) shelled and bearded Mussels & Shrimp (or whatever seafood you prefer)
1 big Red Onion, thinly sliced
400 gms (1 lbs) any Mushrooms, roughly sliced or chopped
2 tbsp Anchovy Paste with oil
1/4 cup Olive Oil
freshly cracked Black pepper
Lemon Juice, to taste

  1. On the stove, char the capsicum until totally blackened, about 10 minutes. Set aside to cool.
  2. Begin boiling spaghetti while cooking the ingredients, until al dente.
  3. In a large wok or pan, heat up the olive oil and sauté the red onion with a pinch of salt until softened and translucent.
  4. Stir in anchovy, more if you love the salty umami it adds.
  5. Toss in the mushrooms and let it soften and caramelize to develop good colour, about 5-8 minutes.
  6. Throw in the seafood and making sure the heat is HIGH, stir it around until everything is just cooked.
  7. Crack in black pepper and some lemon juice. Start tossing in cooked pasta, retaining about 1/2 cup pasta cooking water in case it’s too dry.
  8. Pour everything into a large serving bowl.
  9. Rub off the skin of the red capsicum and deseed. Cut it into thin long strips and drape over the pasta.
  10. Eat, eat and eat. Have fun while you’re at it. 🙂

*You can and should scale the recipe down if you’re not feeding a village. I’m just posting here what we used and did that day.


  1. Sounds good and would love a few dried chili flakes in there as well.

  2. Lily Kwan says:

    This recipe looks very tasty. Thanks for sharing!


  1. […] Winter Colds and Flu!Mushrooms: The Healing FungusStuffed Mushrooms with Bacon and Cream CheeseSeafood Mushroom Spaghetti .pib-sharebar li { width: 100px; […]

  2. […] now, the pasta should be al dente. As I said before here and here, always save some pasta cooking water in […]

  3. […] left, if you can’t find it. We had a massive serving of food. And yes, that pasta is actually this one that my brother and I made. Yeah, it took that long for me to remember to post this recipe. […]

  4. […]  far I’ve tried ravioli, pantacce, cavatappi besides the usual linguine and spaghetti. Over the years, I’ve made macaroni and cheese, lasagne, shells and a whole load others. I […]

  5. […] Rummaging into my fridge, I came up with some Shitake Mushrooms, Red Pepper & Onions. Best way to have red peppers is by roasting them and I did it simple over the fire on my stove, rubbed off the skin and sliced it. Not unlike what I did for this very similar recipe. […]

Tell me more!