What seafood is best for pasta marinara?

Shrimp, mussels, squid, and scallops are classic choices. Use what’s freshest and in season.

Can I use frozen seafood?

Yes, but be sure to thaw it fully and dry it well before cooking to avoid excess moisture in the sauce.

Add it near the end of cooking and monitor closely—it only needs a few minutes.

You can make the sauce ahead, but cook and combine the pasta and seafood fresh for best results.

Scale

300 g spaghetti or linguine

2 tbsp olive oil

3 garlic cloves, minced

1 small onion, finely chopped

400 g crushed tomatoes

1 tbsp tomato paste

1 tsp chili flakes (optional)

200 g shrimp, peeled and deveined

150 g calamari rings (or mixed seafood)

Salt and black pepper to taste

1/2 cup chopped parsley

Lemon wedges (for serving)

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Cook pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup pasta water.
Heat olive oil in a large pan over medium heat. Sauté onion and garlic until soft.
Stir in tomato paste and crushed tomatoes. Let simmer for 10–15 minutes.
Add chili flakes, salt, and pepper. Stir to combine.
Add shrimp and calamari. Cook for 3–5 minutes, until seafood is just cooked.
Toss in the pasta and reserved water. Mix well to coat.
Finish with parsley and a squeeze of lemon. Serve hot.