400 g cavatelli pasta
3 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
½ small onion, finely chopped
½ tsp chilli flakes (optional)
200 g clams (cleaned)
200 g mussels (cleaned and debearded)
150 g squid or cuttlefish, cleaned and cut into rings
150 g prawns or shrimp, peeled and deveined
100 ml dry white wine
400 g canned San Marzano tomatoes
Fresh parsley, chopped (2–3 tbsp)
Salt & black pepper, to taste
Cavatelli alla Marinara is a traditional Southern Italian seafood pasta bursting with Mediterranean flavours. Cavatelli pasta is tossed with a vibrant sauce of clams, mussels, squid, and prawns, gently simmered with garlic, white wine, and sweet San Marzano tomatoes. Finished with fresh parsley and a drizzle of extra virgin olive oil, this rustic and authentic recipe is a perfect showcase of coastal Italian cooking — light, briny, and full of character.
Preparation
Start with rinsing clams and mussels under cold water. Discard any broken shells and any that don’t close when tapped.
Heat olive oil in a wide pan. Add garlic, onion, and chilli flakes, sautéing gently until fragrant. Add squid rings and prawns, cooking for 1–2 minutes until just starting to colour. Stir in the tomatoes , season lightly with pepper, and let them soften. Add clams and mussels to the pan, pour in the white wine, and cover with a lid. Cook for 3–4 minutes until the shells open (discard any that remain closed). Stir everything together to combine the seafood with the sauce.
Meanwhile, cook the cavatelli in salted boiling water until al dente (about 9–11 minutes).
Add the drained pasta to the seafood sauce. Toss well, adding a splash of pasta water if needed to bring it together. Scatter with fresh parsley and drizzle with a little extra virgin olive oil.
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