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Italian-style seafood marinara with prawns, clams, and mussels in tomato sauce over spaghetti

Easy Italian Seafood Marinara

Simple, tomato-based seafood pasta with prawns, mussels, garlic, and olive oil.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings :6 people

Ingredients
  

  • 200–300 grams spaghetti
  • 20–30 prawns thawed and drained
  • 500 grams mussels half-shell
  • 500 grams clams
  • 1–2 cans chopped tomatoes good quality
  • 3 garlic cloves sliced or chopped
  • Extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper

Optional: ¼ cup dry white wine

  • Fresh parsley chopped (for garnish)

Instructions 

Cook the pasta

  • Bring a large pot of well-salted water to a rolling boil. Cook spaghetti until al dente, reserving ½ cup pasta water. Drain and set aside.

Shallow-fry the prawns (important!)

  • Heat a small drizzle of olive oil in a pan over medium-high heat. Add prawns in a single layer and cook 1–2 minutes per side until just pink. Remove and set aside.

Start the sauce

  • In a wide pan, heat olive oil over medium heat. Add garlic and cook gently until fragrant (soft, not browned). Optional: Add dry white wine and simmer 1–2 minutes.

Add tomatoes and reduce

  • Stir in canned tomatoes, season with salt and black pepper, and simmer uncovered 8–10 minutes until slightly thickened.

Add clams and mussels

  • Add frozen clams and mussels to the sauce. Cover and cook 3–5 minutes until clams open and shellfish are heated through. The liquid released is normal and adds flavor.

Combine prawns and pasta

  • Return the cooked prawns to the sauce. Add cooked spaghetti and gently toss, using reserved pasta water as needed to coat evenly.

Finish and serve

  • Garnish with chopped parsley and freshly ground black pepper. Serve immediately.

Notes

  • Frozen seafood: Clams and mussels release liquid; let sauce thicken first.
  • Shrimp: Shallow-fry separately to prevent overcooking and maintain tenderness.
  • Mussels: Half-shell mussels are pre-cooked; just heat through.
  • Sauce consistency: Reserved pasta water helps the sauce cling to spaghetti.
  • Optional: Dry white wine adds depth at the garlic + oil stage.

Nutrition

Serving: 1servingCalories: 206kcalCarbohydrates: 30gProtein: 16gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 58mgSodium: 417mgPotassium: 383mgFiber: 2gSugar: 3gVitamin A: 246IUVitamin C: 10mgCalcium: 62mgIron: 3mg
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