Spaghetti with seafood, fresh tomato and parsley sauce

ServesServes 4


  • 1 brown onion
  • 2 cloves garlic
  • 1 large red chilli
  • 25ml olive oil
  • 4 large ripe tomatoes
  • 100ml white wine
  • sea salt and freshly cracked black pepper
  • 400g spaghetti
  • 8 green prawns, peeled and cleaned
  • 150g flathead fillets, cut into 2cm pieces
  • 150g cleaned squid, cut into rings
  • 16 mussels, steamed open and removed from the shells
  • ½ cup parsley, chopped


  1. Peel and dice the onion and garlic and chop the chilli
  2. Heat the oil in a large saucepan and sauté the onion, garlic and chilli until soft
  3. Dice the tomatoes and add to the saucepan with the wine
  4. Simmer until the tomatoes begin to fall apart and season with salt and pepper
  5. Cook the spaghetti in boiling salted water until just cooked, ‘al dente’
  6. Drain and toss through a little olive oil
  7. Place the prawns into the tomato sauce and simmer for 2-3 minutes
  8. Add the flathead and squid and simmer again for 2-3 minutes
  9. Lastly add the mussels and heat through
  10. Divide the spaghetti between 4 serving bowls and top with tomato and seafood sauce
  11. Sprinkle over chopped parsley and serve

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