Sicilian Culture

The Food & Drink, People, History, Culture, Language, News, Folklore, History, Links, Traditions & More!


Please support this
site by shopping at


Seafood Marechiara

Shell Fish: Mussels, Clams, Shrimp (Cleaned)
Calamari, cleaned (optional)
Baby Lobster Tails (optional)
White Wine
Hot Pepper Flakes
Tomato Sauce
Salt & Pepper

This is a fairly simple seafood dish that is great served over linguine or thin spaghetti pasta.  The good thing about this dish is that while it looks like a lot of fish/seafood to buy, remember the plate will be full with half the normal size portion of pasta, 3 clams, 3 mussels, a lobster tail and a few shrimp per plate.

Boil the water for your pasta.  In another pot, heat some olive oil and add your onions and garlic.  Allow to sautee/sweat until the onions are translucent and then deglaze with a glass of white wine.  Add your hot pepper flakes and tomato sauce.  Season with salt and pepper.  Allow to cook for about 20 minutes or for.

When the water for the pasta comes to a rolling boil, add your pasta and cook it according to the directions.  For the last 5 minutes while the pasta cooks, you can add all your fish to the sauce.  Mussels and clams will open once they are done (in about 5 minutes), the shrimp might take a mnute more, and the baby lobster tails may need 7 minutes or more depending on the size/thickness. But, all the fish should be fully cooked within 10 minutes.  Drain pasta well, put on a plate, and spoon marechiara sauce over the top giving equal portions of shrimp, mussels and clams (lobster) to each plate.   

© Copyright 1999-2002 (MCMXCIX) Cristaldi Communications Web Design, Hosting & Promotion - - February 25, 2002