Italian-style Seafood Pasta

Ingredients

Italian-style Seafood Pasta differs from the original Vietnamese Bún mắm in several ways. Firstly, the Vietnamese dish is a noodle soup made with fermented fish sauce, while the Italian version is a pasta dish with a tomato-based sauce. Secondly, the Vietnamese Bún mắm typically includes ingredients like pork, shrimp paste, and various herbs, whereas the Italian-style Seafood Pasta focuses on a variety of fresh seafood and Mediterranean flavors. Lastly, the cooking techniques and spices used in the two cuisines differ significantly, resulting in distinct taste profiles. We alse have the original recipe for Bún mắm, so you can check it out.

• 300g (10.5 oz) spaghetti 300g (10.5 oz) spaghetti
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 200g (7 oz) calamari rings 200g (7 oz) calamari rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1/2 cup white wine 1/2 cup white wine
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped 1/4 cup fresh basil, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
3. 3.
   Add the shrimp, mussels, and calamari rings to the skillet, cooking until the seafood is just cooked through and the mussels have opened. Remove any unopened mussels.
4. 4.
   Stir in the cherry tomatoes and white wine, allowing the mixture to simmer for a few minutes until the tomatoes soften.
5. 5.
   Add the cooked spaghetti to the skillet, tossing it with the seafood and sauce until well combined.
6. 6.
   Sprinkle the chopped parsley and basil over the pasta, season with salt and pepper to taste, and gently toss again.
7. 7.
   Remove from heat and serve the Italian-style Seafood Pasta immediately.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is peeled and deveined before cooking to enhance the texture and taste.
• Mussels — Clean and debeard the mussels thoroughly, discarding any that are cracked or do not close when tapped.
• Calamari rings — If using frozen calamari rings, thaw them completely before cooking to prevent toughness.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Use fresh, high-quality seafood for the best flavor and texture.
• Serve the Italian-style Seafood Pasta with a sprinkle of grated Parmesan cheese for an extra savory touch.
• Experiment with different types of pasta, such as linguine or fettuccine, to vary the texture of the dish.
• Garnish with a drizzle of extra virgin olive oil and a squeeze of lemon juice to enhance the Mediterranean flavors.

Serving advice

Serve the Italian-style Seafood Pasta hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Accompany it with a side of crusty Italian bread to soak up the delicious sauce.

Presentation advice

Present the Italian-style Seafood Pasta in a large pasta bowl, allowing the vibrant colors of the seafood and tomatoes to shine through. Garnish with a sprig of fresh parsley and serve with a rustic wooden spoon for a rustic and inviting presentation.