Sea Worthy Spaghetti Recipe

Name: Sea Worthy Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: one 2 ounce tin anchovies packed in oil; 3 tablespoons extra virgin olive oil; 6 large cloves garlic, minced; 1 teaspoon ground fennel seed; 1/2 teaspoon saffron threads, crushed a bit; 1/2 teaspoon crushed red pepper flakes (optional); one 28 ounce can San Marzano tomatoes; 1 cup dry white wine; 1 cup fish broth, shrimp broth or clam juice; 1 teaspoon granulated sugar (if needed); 1 pound sea scallops, halved if extremely large; 1 pound peeled and deveined shrimp (Iused 26/30s from the Gulf of Mexico); 1 pound squid tubes cut into 1/4 to 1/3 inch rings; 1 cup chopped parsley (plus more for garnish); 1 cup thinly sliced basil leaves (plus more for garnish); 16 ounces thin spaghetti

Servings: persons

one 2 ounce tin anchovies packed in oil
3 tablespoons extra virgin olive oil
6 large cloves garlic, minced
1 teaspoon ground fennel seed
1/2 teaspoon saffron threads, crushed a bit
1/2 teaspoon crushed red pepper flakes (optional)
one 28 ounce can San Marzano tomatoes
1 cup dry white wine
1 cup fish broth, shrimp broth or clam juice
1 teaspoon granulated sugar (if needed)
1 pound sea scallops, halved if extremely large
1 pound peeled and deveined shrimp (Iused 26/30s from the Gulf of Mexico)
1 pound squid tubes cut into 1/4 to 1/3 inch rings
1 cup chopped parsley (plus more for garnish)
1 cup thinly sliced basil leaves (plus more for garnish)
16 ounces thin spaghetti

1
Drain the oil from the tin of anchovies into a soup pan or Dutch oven. Add the olive oil and start warming. Mince the anchovies and add them to the pot. Cook over medium heat until the anchovies begin to dissolve. Add the minced garlic, ground fennel seed, saffron and crushed red pepper if using. Saute a minute or two until everything becomes fragrant but doesn't brown.
2
Crush the tomatoes and add them to the pot along with the wine and broth. Bring up to a gentle simmer and simmer for about 20 minutes. After 20 minutes give the sauce a taste. If for some reason the sauce tastes a little bitter, add the sugar and simmer about 5 more minutes.
3
Cook the pasta per package directions and hold. Add the seafood to the simmering tomato sauce and cook just a few minutes until the seafood is just cooked. Off the heat, stir in the parsley and basil.
4
Divide the pasta among serving bowls and spoon generous amounts of the sauce over. Garnish each bowl with a little more parsley and basil.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: one 2 ounce tin anchovies packed in oil, 3 tablespoons extra virgin olive oil, 6 large cloves garlic, minced, 1 teaspoon ground fennel seed, and more.

Yes, Sea Worthy Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Worthy Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions