Delnevo’s Spaghetti Seafood

Delnevo’s Spaghetti Seafood


  • Delnevo’s Pomodoro sauce
  • 200g Spaghetti
  • 1 red chilli, chopped
  • 1 shallot, finely chopped 
  • 5g parsley
  • 8 cherry tomatoes, halved 
  • 100ml white wine 
  • 150ml fish stock
  • 6 tiger prawns, peeled and deveined 
  • 8 mussels
  • 8 clams
  • 1 tube calamari, cut into rings
  • 5 tbsp extra virgin olive oil 
  • Maldon sea salt
  • Black pepper

Serves 2


  1. Cook the spaghetti for the recommended time, minus 2 minutes.
  2. Heat a large clean pan pan to a medium heat, add the shallots, garlic and chilli and sweat for 90 seconds.
  3. Add the calamari and season with salt & pepper, then cook fora further 30 seconds.
  4. Add the mussels and clams, then white wine and reduce by half.
  5. Add the fish stock and cherry tomatoes then cover with a lid and cook for a further 60 seconds.
  6. Remove the lid. Add Delnevo's pomodoro sauce.
  7. Add the pasta to the sauce
  8. Add the prawns, season with salt and parsley.
  9. Turn the heat up to a medium to high heat. Cook for a further two minutes adding pasta water If needed. Ensuring the prawns are cooked through.
  10. Plate up and serve
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