Seafood Pasta Sauces

(All Recipes have Gluten-Free Options)

Spaghetti with Bottarga, Prawns, Parsley and Chilli (Serves 4)

Although bottarga (salted and dried grey mullet or tuna roe) isn’t cheap, a little goes a long way. Its creamy, salty flavour makes this pasta dish incredibly delicious! Bottarga can last several months in the fridge so it’s worth having some at hand for this ultra-quick recipe. Thank you to Diana Henry (again!) for this perfect lazy day recipe.

300g spaghetti (gluten-free if required)

1 onion, finely chopped

Extra virgin olive oil

1 teaspoon chilli flakes

500g raw, shelled prawns (defrosted if frozen)

Small bunch of flat-leaf parsley, leaves finely chopped

Juice of ½ lemon

85g bottarga, grated

Sea salt flakes and black pepper

Cook the pasta according to the packet instructions, until al dente.
Meanwhile, sauté the onion in 2 tablespoons of olive oil until soft and just turning golden. Add the chilli flakes and prawns. Stir the prawns and onion around until the prawns turn pink and are cooked – it will take about 2 minutes. Add the parsley and lemon juice.
Drain the spaghetti and while still warm season it with salt and pepper, then moisten with a good glug of extra virgin olive oil. Add the prawn mixture and tip into a heated serving bowl. Scatter with the shaved bottarga. Toss lightly and serve.

Sardine Puttanesca (Serves 5)

This Puttanesca’ from Julius Robert’s cookbook, ‘The Farm Table’, is not your average ‘Puttanesca’ sauce. Along with that zing of spice there’s the addition of tinned sardines – it’s pure store-cupboard heaven! It’s a wonderfully warming pasta dish.

1 large red onion, finely chopped

5 tablespoons olive oil

5 cloves garlic, finely chopped

½-1 teaspoon chilli flakes

8 anchovies

1 tablespoon tomato purée

2 x 400g tins of plum tomatoes

80g capers, rinsed

140g pitted Kalamata olives, rinsed

30g butter

½ tablespoon sugar

2 tins of quality sardines

500g penne or other short pasta shape

A bunch of fresh parsley, finely chopped

Sea salt and black pepper

Fry the onion in a pan with the olive oil and a generous pinch of salt until sweet and tender. Add the garlic, chilli flakes and anchovies. Cook gently for a few minutes, squashing the anchovies with a wooden spoon until they melt and infuse into the oil.
Add the tomato purée and cook for another minute before adding the tinned tomatoes. Rinse the tins with a splash of water and add half a tin of this tomatoey water to the pan. Simmer for 20-25 minutes, breaking up the tomatoes with a spoon and stirring occasionally, until the sauce is thickened.
Now add the capers, olives and butter to the sauce. Mix well and continue to cook for a few minutes. Check the seasoning and add the sugar to balance out the acidity.
Drain the sardines and add to the pan and gently break them apart, being careful not to mash them up too much.
Meanwhile cook the pasta according to the packet instructions until al dente. Reserve a mugful of pasta cooking water and add this little by little as you mix the sauce into the pasta. Finish with the chopped parsley, mix again and serve with a drizzle of really good olive oil.

Pasta with Clams & Prawns (Serves 4)

This is a super quick recipe from the ‘River Café Cook Book Easy’. It makes a great supper!

320g Penne or Fusilli

1kg clams

250g peeled prawns

3 garlic cloves ,finely chopped

1 fresh red chilli, chopped

100g rocket leaves, roughly chopped

150g white wine

Extra virgin olive oil

Firstly, rinse the clams in cold water, making sure that they are all closed – tap on those that are open and discard them if they do not close, and discard those with cracked or damaged shells.
In a large thick-bottomed pan with a lid heat 3 tablespoons olive oil and add the garlic, cook until soft, then add the clams and wine. Cover and cook until the clams have opened, about 2 minutes. Discard any that remain closed.
Add the prawns, rocket and chilli and cover again to wilt the rocket. Keep warm.
Meanwhile cook the pasta until al dente according to the packet instructions. Drain and add to the clams. Heat together for a minute, season and drizzle with olive oil.

Spicy Prawn & Cherry Tomato Spaghetti (Serves 4)

This is one of those easy pasta sauces which is instantly gratifying; its slightly piquant flavour is cut by the sweetness bursting from the cherry tomatoes – sublime!

3 tablespoons extra virgin olive oil

400g peeled raw king prawns, defrosted if frozen

800g cherry tomatoes

3 garlic cloves, thinly sliced

¼ teaspoon chilli flakes

100ml dry white wine

2 tablespoons flat-leaf parsley, chopped

400g spaghetti (gluten-free if required)

Heat the olive oil in a large frying pan over a high heat. Pat the prawns dry on kitchen roll and season with salt. Fry for 2 minutes on each side until golden. Remove the prawns to a plate and set aside.
Tip the tomatoes, garlic and chilli into the pan, season with salt and pepper and cook until the tomatoes are lightly charred and beginning to burst. Pour in the wine and cook for a further minute.
While the tomatoes are cooking, cook the pasta until al dente, according to the packet instructions. Drain, saving a tablespoon or so of the cooking water.
Tip the pasta into the frying pan with the tomatoes. Add the cooked prawns and toss well to combine over the heat. Add a little of the reserved cooking water and continue turning the pasta in the sauce until well coated. Sprinkle with the chopped parsley and serve immediately.

Spaghetti with Mussels, Cherry Tomatoes & White Wine (Serves 4)

This is one of those simple dishes which always delivers!…

800g live mussels

150ml dry white wine

6 tablespoons olive oil

2 garlic cloves, peeled and sliced

15 cherry tomatoes, halved

4 tablespoons fresh parsley, chopped

500g spaghetti (gluten-free if required)

Sea salt and black pepper

Scrub the mussels under cold running water. Ensure that all shells are closed – discard any that remain open or have broken shells.
Place the mussels in a large saucepan with the wine. Cover and cook over a high heat, shaking the pan occasionally, for about 5 minutes or until the mussels are all open. Drain, reserving the cooking liquid. Discard any mussels that remain closed.
In the same pan, heat the olive oil over a medium heat, add the garlic and fry for a minute or so. Add the tomatoes and parsley and pour in the reserved cooking liquid. Simmer gently for about 2 minutes until the tomatoes have started to soften. Season with salt and pepper.
Meanwhile cook the spaghetti according to the packet instructions, until al dente.
Drain the spaghetti and tip into the saucepan with the sauce, add half the mussels and gently stir to combine over a low heat for 30 seconds.
To serve, put the pasta in large bowls with the remaining mussels arranged over the top.

Linguine with Red Mullet, Capers and Lemon (Serves 4)

This is the type of pasta dish that cooks in minutes but really impresses. It has lovely fresh flavours, which you will remember long after eating it!…

400g linguine (gluten-free if required)

3 tablespoons olive oil

4 x 70g red mullet fillets, each cut into 5 thin strips

½ red chilli, seeded and chopped

1 garlic clove, chopped finely

25g capers

150ml white wine

Grated zest of 1 lemon

1-2 tablespoons lemon juice

Small handful basil leaves, torn

1 tablespoon parsley, chopped

Sea salt and black pepper

Cook the linguine according to the packet instructions until al dente.
Meanwhile add 2 tablespoons of olive oil to a frying pan and quickly fry the fish over a medium-high heat for a minute or two until just cooked. Remove from the pan and set aside.
Add a further tablespoon of oil to the pan and sauté the chilli and garlic for a couple of minutes. Then add the capers and white wine, allow to bubble away for 2- 3 minutes before returning the fish to the pan. Season with salt and pepper.
Drain the linguine and add to the mullet. Sprinkle over the grated lemon zest and the lemon juice to taste – you probably will not need all of it. Finally toss in the herbs. Serve immediately!

Pasta with Courgettes, Prawns & Chilli (Serves 4)

This is a recipe from Diana Henry’s cookbook ‘Simple’, so the title of the book tells you straightaway that this is a quick and easy recipe. It is also big on flavour! Henry uses trofie pasta, which looks and tastes wonderful with this sauce, but if you can’t get it or are gluten-free, any other short pasta shape, such as penne or casarecce works well. Make sure you cook the courgettes until they are lovely and golden to create as much flavour as possible. You can either use dill or basil, I prefer dill for this recipe.

300g trofie or any other short pasta shape such as penne, casarecce (gluten-free if required)

Salt and pepper

6 tablespoons olive oil

500g courgettes cut into little cubes

2 garlic cloves, crushed

300g raw king prawns, shelled and deveined

2 good pinches of chilli flakes

8 tablespoons dry white vermouth (or white wine)

1 lemon, juiced

2 tablespoons dill fronds (or torn basil leaves)

Cook the pasta until al dente, according to the packet instructions.
Meanwhile, heat 2 tablespoons of olive oil in a frying pan and quickly sauté the courgettes until they’re golden all over and quite soft. Add the garlic, prawns, chilli flakes and seasoning, cook for another minute over a fairly high heat tossing the prawns around. Splash in the vermouth and let it bubble away until almost nothing.
Quickly drain the pasta and add to the frying pan along with the lemon juice (to taste) and either the dill or basil. Check the seasoning and add a final glug of olive oil. Serve immediately.

Asparagus & Crab Linguine with Chilli (Serves 4)

There are many variations of pasta dishes with crab, but this recipe with the addition of asparagus is a firm family favourite, the asparagus complements the crab beautifully without overpowering it. It is a lovely fresh tasting dish which is super quick to make!

400g linguine or spaghetti (gluten free if required)

Large knob of butter

4 tablespoons extra virgin oil

2 small red chillies, deseeded and finely sliced

2 garlic cloves, finely chopped

250g asparagus

300g crab meat

4 tablespoons chives, finely chopped

1 lemon, zested and juiced

First of all prepare the asparagus by snapping off and discarding the woody ends, then slice the stalks lengthways.
Cook the pasta according to the instructions on the packet until al dente.
Meanwhile heat the butter and oil in a large frying pan. Add the garlic and chilli, then the asparagus. Cook for about 3 minutes until the asparagus starts to soften.
Add the crabmeat to heat through, then remove from the hob.
When the pasta is ready, drain (reserving a little cooking water) and add to the asparagus pan. Place is back on the heat, add the chives, lemon zest and juice and toss well, adding a spoonful of the reserved cooking water to loosen if needed. Season and serve with an extra glug of olive oil.

Spaghetti with Anchovy & Tuna (Serves 4)

I found this recipe in the book, ‘Cook; a Year in the Kitchen with Britain’s Favourite Chefs’, which has recipes from many renowned chefs, including this one from the Michelin starred chef, Giorgio Locatelli. Don’t be put off by the fact that he is a professional cook – this recipe is very easy, it also uses store-cupboard ingredients so is a great weekday recipe to remember!

350g spaghetti (gluten free if required)

2 tablespoons olive oil

2 cloves garlic, each cut into quarters

4 anchovy fillets in oil, drained

250g canned tuna in olive oil, drained

50ml white wine

50g capers, rinsed and drained

2 tomatoes, diced

To Serve:

10 basil leaves

2 tablespoons extra virgin olive oil

Sea salt and black pepper

Heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for about 3 minutes, then add the anchovies and cook until they have melted into the oil.
Increase the heat and add the tuna, stir for a few minutes, then add the white wine, let it bubble for a few minutes for the alcohol to evaporate.
Stir in the capers and tomatoes.
Meanwhile cook the spaghetti according to the packet instructions until al dente.
Drain the pasta, reserving 2-3 tablespoons of cooking water. Toss the spaghetti with the sauce, mixing in the basil leaves and extra virgin olive oil, season to taste. If the pasta seems a little dry add a little of the reserved cooking water.
Serve – how simple is that!

Spaghetti with Monkfish and Cherry Tomato Sauce (Serves 4)

Often nicknamed ‘poor man’s lobster’, monkfish is a lovely meaty fish making this dish totally satisfying. It is best to have all the ingredients prepared before cooking as the sauce cooks quickly. It is a very special yet quick and simple pasta dish…

400g monkfish fillet, sliced into 1cm slices

400g spaghetti (gluten free if required)

4 tablespoons olive oil

1 red chilli, chopped (or less according to your taste)

Pinch of dried chilli flakes

3 cloves garlic, finely chopped

350g ripe cherry on the vine tomatoes, halved

4 tablespoons white wine

2 tablespoons of capers

1 large bunch flat leaf parsley, chopped

1 lemon

Sea salt and black pepper

Heat the olive oil in a frying pan. Season the monkfish ad place in the pan, allow to colour, stirring. Then add the dried and fresh chilli, and the garlic, cook for a couple of minutes.
Add the tomatoes and wine to the pan followed by the capers, cook over a high heat for a couple of minutes.
Meanwhile cook the spaghetti according to the packet instructions until al dente.
Drain the spaghetti and add it to the pan with the sauce along with the parsley and a squeeze of lemon juice (to taste). Toss everything together and serve. Easy!

Spaghetti alle Vongole (Serves 4)

This dish is one of my all-time favourites – one of ‘my last supper’ dishes. It is extremely simple to cook and ready in minutes! I really do believe that using prosecco or sparkling wine improves the flavour of the sauce – giving it a sweetness. I buy the mini 20cl bottles of prosecco from my supermarket. I like more rather than less clams, so I suggest 1.25kg for 4 people, but you could use 1kg.

400g spaghetti (gluten free if required)

1.25kg small clams, such as palourdes (see note above)

200ml prosecco or sparkling wine (a 20cl bottle)

40g butter

1 tablespoon olive oil

4 garlic cloves, 2 sliced, 2 chopped

¼ teaspoon dried chilli flakes

1 tablespoon grated lemon zest (about 1 lemon)

2 tablespoons lemon juice

1 bunch of parsley, chopped

Firstly, rinse the clams in cold water, making sure that they are all closed – tap on those that are open and discard them if they do not close, and discard those with cracked or damaged shells.
Put the clams in a saucepan over a medium to high heat, add 150ml of the prosecco. Cover with a lid and cook for a few minutes, occasionally shaking the pan. You will be able to hear the clams popping open as they cook. Remove the lid to check if the clams have opened, if there are still some unopened continue to cook for a minute or two.
Drain the clams in a sieve over a bowl – you need to keep the cooking liquid.
There maybe a couple of clams that will not open – discard these. Put 12 clams with their shells to one side, these will serve as decoration. Remove the remaining clams from their shells(discard the shells). You will be left with a small bowl of clams and the 12 with their shells.
Start cooking the spaghetti according to the instructions on the packet until al dente.
Meanwhile cook the vongole sauce. Melt 30g of the butter and the oil in a large frying pan, add the garlic, lemon zest and chilli flakes, fry for a minute or so until the garlic is just beginning to colour.
Add 150ml of the reserved cooking liquid, the remaining 50ml of prosecco and the lemon juice. Cook over a medium to high heat, allowing it to bubble and reduce by about half.
Add the remaining 10g of butter which will slightly thicken the sauce, and all of the clams including those with their shells plus the chopped parsley, cook for a further minute. Check seasoning.
Finally, drain the cooked spaghetti, add to the frying pan and mix well with the clams.
Serve, placing four clam shells on each of the plates.

*Visit my Instagram Page to see a video of this recipe being cooked!

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