SEAFOOD SPAGHETTI
This dish brings the spirit of southern Italy to your kitchen - a vibrant seafood spaghetti packed with fresh shellfish and infused with a slow-cooked tomato sauce. Created for us by Ed Cudlipp, also known as ‘Cud Cooks’, it’s a celebration of summer seafood, perfect for laid-back dinner parties or alfresco lunches.
Seafood spaghetti makes the most of using Britain’s fresh, sweet vine tomatoes alongside San Marzanos to create a sauce that’s naturally rich and bursting with flavour. The tomatoes are gently cooked down with garlic, shallots, basil, and a hit of chilli flakes, then blended into a smooth, fragrant base. The seafood is a classic mix - clams, mussels, squid, and prawns - each cooked with care to retain its delicate flavour and texture.
Ed uses the Campden Casserole Low throughout - for building the tomato base, steaming the shellfish, and finishing the sauce. The Robert Welch Professional Knives make light work of finely slicing shallots, basil, and squid, helping you prep everything with speed and precision.
INGREDIENTS (Serves 6-8):
For the sauce
5 tbsp extra virgin olive oil
4 cloves garlic, finely sliced
3 banana shallots, finely diced
20-30 small vine tomatoes
2 large fresh San Marzano tomatoes, chopped
3 tsp chilli flakes (or to taste)
1 tbsp sea salt (adjust to taste)
Large handful of fresh basil, chopped (plus extra to serve)
For the seafood
500g fresh clams, cleaned
500g fresh mussels, cleaned and debearded
300g raw prawns, peeled and deveined
300g squid, cleaned and thinly sliced
150ml dry white wine
To finish
600g dried spaghetti
1 ladle of shellfish cooking liquid
Lemon wedges, to serve
Optional: 6 large shell-on prawns, pan-fried for garnish
METHOD:
MAKE THE SAUCE
1. In the Campden Casserole, heat the olive oil over medium heat.
2. Add the tomatoes, shallots, garlic, chilli flakes, basil, and salt, and cook gently until soft.
3. Stir, cover, and cook on low for around 2 hours, until everything has broken down, stirring occasionally.
4. Transfer to a blender and blitz until smooth. Return to a saucepan and keep warm on a low heat.
PREP THE SEAFOOD
1. Rinse the clams and mussels under cold water. Scrub the shells and remove any beards.
2. Peel and devein the prawns if not already done.
3. Clean the squid and slice into rings.
MAKE THE SAUCE
1. In the Campden Casserole, heat the olive oil over medium heat.
2. Add the tomatoes, shallots, garlic, chilli flakes, basil, and salt, and cook gently until soft.
3. Stir, cover, and cook on low for around 2 hours, until everything has broken down, stirring occasionally.
4. Transfer to a blender and blitz until smooth. Return to a saucepan and keep warm on a low heat.
PREP THE SEAFOOD
1. Rinse the clams and mussels under cold water. Scrub the shells and remove any beards.
2. Peel and devein the prawns if not already done.
3. Clean the squid and slice into rings.
COOK THE SHELLFISH
1. In a clean Campden Casserole, pour in the white wine and bring to the boil.
2. Add the clams and mussels, cover, and steam for 3-4 minutes until the shells open. It is important to discard any that remain closed.
3. Remove from heat. Pick the meat from half the clams and mussels and set aside. Keep the rest in-shell.
4. Add a ladle of the cooking liquid to the tomato sauce.
FINISH THE SAUCE
1. Add the squid and prawns to the tomato sauce and simmer gently for 2-3 minutes until just cooked through.
2. Stir in all the clams and mussels (both meat and shells).
COOK THE PASTA
1. Cook the spaghetti in generously salted boiling water until al dente. Drain, reserving a splash of pasta water.
2. Add the pasta to the sauce and toss well to coat, adding a little pasta water if needed to loosen.
TO SERVE
Finish with chopped fresh basil, a wedge of lemon, and an optional pan-fried shell-on prawn on top of each plate. Serve immediately.
COOK THE SHELLFISH
1. In a clean Campden Casserole, pour in the white wine and bring to the boil.
2. Add the clams and mussels, cover, and steam for 3-4 minutes until the shells open. It is important to discard any that remain closed.
3. Remove from heat. Pick the meat from half the clams and mussels and set aside. Keep the rest in-shell.
4. Add a ladle of the cooking liquid to the tomato sauce.
FINISH THE SAUCE
1. Add the squid and prawns to the tomato sauce and simmer gently for 2-3 minutes until just cooked through.
2. Stir in all the clams and mussels (both meat and shells).
COOK THE PASTA
1. Cook the spaghetti in generously salted boiling water until al dente. Drain, reserving a splash of pasta water.
2. Add the pasta to the sauce and toss well to coat, adding a little pasta water if needed to loosen.
TO SERVE
Finish with chopped fresh basil, a wedge of lemon, and an optional pan-fried shell-on prawn on top of each plate. Serve immediately.