Seafood Spaghetti: Recipe

Seafood spaghetti

Seafood and spaghetti, is there a more comforting match? This dish is definitely in our weekly repertoire and changes a little each time we make it, but this is at its simplest. It takes less than half an hour to make so it’s perfect after a long day at work. 

You can use different seafood depending on what you can get your hands on. Mussels and clams are also great additions. Adding different spices like smoked paprika or cumin, or even meat like chorizo or ndjua are also welcome changes. If you want something a bit more zesty try it with lemon and rocket. 

If you want to make it extra special why not try making your own pasta? It’s far less daunting than it seems and the difference in taste is well worth the effort. Try this Felicity Cloake recipe to get you started.

A big warming bowl of seafood and pasta as winter draws in. What could be better?

Ingredients (serves 2):

  • 150g spaghetti
  • 6 raw prawns
  • 1 whole squid cut into tubes
  • 2 garlic cloves, crushed
  • 1 can tin tomatoes (400g)
  • 1 Tbsp tom paste
  • Handful spinach
  • 5 cherry tomatoes
  • Pinch of chilli (optional)
  • 1tbsp of oil (we use rapeseed)
  • Small bunch of parsley (optional)


  1. Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions.
  2. Heat the oil in a large, deep, frying pan , add the garlic and chilli, and fry for 1-2 mins over a medium heat.
  3. Add the tinned tomatoes to the pan along with the tomato paste and cherry tomatoes. Simmer and season to taste
  4. Add the prawns and squid and cook for around 3-5 mins. When the prawns are pink and the squid no longer translucent, add the handful of spinach and let it wilt in the sauce.
  5. Drain the spaghetti and add to the pan. Toss the spaghetti with tongs to coat in the sauce.
  6. Serve piled high in bowls, add extra pepper, a little parsley and chilli according to taste.

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