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Spaghettini with mixed seafood and arrabbiata sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spice up your midweek meal with seafood spaghettini in zesty arrabbiata sauce.
Ingredients:
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
  • 350g Spaghettini
  • 1 jar Arrabbiata Pasta Sauce
  • 8 green prawns, peeled, de-veined, 0.5cm diced
  • 150g snapper fillet, 0.5cm diced
  • 200g cuttlefish, cleaned, 0.5cm sliced
  • 500g mussels
  • 1/2 punnet ripe cherry tomatoes, halved
  • 1/2 glass of white wine, dry
  • 1/2 bunch of parsley, chopped
  • 1 garlic cloves, crushed
  • 100ml fish stock
  • Extra virgin olive oil
Instructions:
  • Bring a generous amount of water to a vigorous boil in a large pot. Add rock salt, aiming for 7 grams per liter of water for best results.
  • Heat oil in a large fry pan. Add snapper, prawns, and cuttlefish. Season and cook for 2 minutes. Set the snapper aside.
  • In the same skillet, drizzle extra oil, toss in garlic and chili, then add the mussels and cook for 1 minute.
  • Pour in the wine and let it simmer until it's nearly evaporated, then stir in the Arrabbiata sauce and bring the mixture to a gentle simmer with the lid on.
  • Add the Barilla Spaghettini to boiling water and gently stir. Cook according to the package directions.
  • Remove the pasta from the boiling water 2 minutes early, reserving a ladle of cooking water.
  • Combine the cooked pasta and a splash of cooking water with the flavorful sauce, then gently mix in the snapper, cherry tomatoes, and fresh parsley.
  • Finish cooking the pasta in the pan until all ingredients are thoroughly coated with sauce.
  • Finish with a luxurious swirl of olive oil.

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