Recipe courtesy of Rocco DiSpirito

Seafood Pasta

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  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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1 small onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 (28-ounce) can tomato puree

1 (6-ounce) can tomato paste

1 uncooked lobster tail, cut into 1-inch pieces

1 pound jumbo shrimp (about 22/pound), shelled and deveined

1 squid, cleaned and cut into 1-inch pieces

1 tablespoon freshly chopped basil

Pinch red pepper flakes

1 pound cooked linguini

1/4 cup freshly grated Parmigiano-Reggiano


  1. In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese.