Your-style Seafood Pasta With Tomato and Sicilian Olives

Consider this a midweek fish stew with pasta as opposed to a seafood spaghetti. It’s incredibly adaptable: You may use any seafood you like, including but not limited to shellfish like mussels, clams, or shrimp, and firm-fleshed white fish like cod, halibut, or flounder. The key is to keep the garlic tomatoes saucy enough to gently cook the shellfish, yet thick enough to coat every inch of pasta. It’s best served with a spoon and plenty of thick-cut toast to soak up all the goodness, and it’s finished with briny olives and a scattering of fresh parsley.

Makes 4 servings


1 Packet (500grams) Pasta
Sea Salt

tablespoons olive oil, plus more for drizzling
4 garlic cloves, sliced
Pinch of red-pepper flakes
1 can whole tomatoes, crushed
500g mussels or clams
500g crayfish or lobster
500g white fish, cod or halibut
500g shrimp, peeled and deveined
¾ cup Sicilian green olives, pitted and crushed
½ cup parsley, tender leaves and stems, chopped


Cook the pasta in a big pot of salted boiling water. When it’s al dente, drain it and lay it aside while you make the sauce.

Meanwhile, in a heavy-bottomed Dutch oven over medium heat, heat the olive oil. Season with salt and pepper. Cook, turning periodically, for about 2 minutes, or until the garlic is gently browned and roasted around the edges. If used, sprinkle with red pepper flakes.

Fill the empty can halfway with water, then add the tomatoes. Swirl the can to loosen any remaining tomato fragments and add them to the pot. Season with salt, bring to a simmer, and cook, stirring periodically, for 10 to 15 minutes, or until sauce has thickened somewhat.

If using, add the mussels or clams to the sauce with the fish and season with salt again. Allow the seafood to settle into the thickened tomato sauce and gently stir the pot to ensure even cooking. Cook for another minute or two before adding the shrimp and turning the skillet again. Cook for another 3 to 5 minutes, or until all of the seafood is barely cooked through and the mussels or clams have opened.

Cook for another 1 to 2 minutes, just to let the flavors mingle, before adding the pasta and gently tossing to coat. Remove from the fire and add the olives.

Before serving, divide into bowls, garnish with parsley, and drizzle with olive oil.

Atlas Curates

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