Marinara Recipe

Sauté aromatics

Heat 3 tbsp extra-virgin olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until translucent, about 6–8 minutes. Add the minced garlic, grated carrot and diced celery and cook 2–3 minutes more until fragrant.

Deglaze

Raise heat to medium-high, add 120 ml dry white wine, and scrape up any browned bits. Let the wine reduce by about half, 2–3 minutes.

Build the tomato sauce

Stir in 2 tbsp tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, dried oregano, torn basil (reserve a few leaves for finishing), 0.5 tsp sugar if using, 1.5 tsp sea salt and 0.5 tsp black pepper. Stir to combine.

Simmer

Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 20–25 minutes, stirring occasionally, until slightly thickened and flavors have blended. Taste and adjust seasoning.

Prep seafood

While the sauce simmers, pat all seafood dry with paper towels. Season shrimp and scallops lightly with 0.5 tsp sea salt and 0.25 tsp black pepper. Keep mussels and clams cold until ready; discard any that remain open when tapped.

Sear shrimp and scallops (optional)

In a separate large skillet or wide pan, heat 1 tbsp olive oil over medium-high heat. Add the shrimp and scallops in a single layer and sear 1–1.5 minutes per side just until lightly golden (they will finish cooking in the sauce). Remove and set aside.

Aromatics for seafood

Using the same skillet, reduce heat to medium, add 1 tbsp olive oil if needed, then add the thinly sliced garlic and 0.25 tsp chili flakes. Cook 30–45 seconds until aromatic but not browned.

Steam mollusks

Add mussels and clams to the skillet, pour in 60 ml dry white wine, cover and steam 3–5 minutes until shells open. Shake the pan occasionally. Remove any shells that remain closed.

Add calamari and combine

Uncover, add the calamari rings and the seared shrimp and scallops back to the pan. Cook 1–2 minutes—calamari cooks quickly—or until just opaque and seafood is nearly cooked through.

Finish in sauce

Ladle the simmered marinara sauce into the skillet with the seafood (or transfer seafood into the pot of sauce) and gently fold to combine. Simmer together 2–3 minutes so flavors marry and all seafood reaches safe internal temperature (shrimp pink and opaque, scallops firm, clams/mussels opened). Add chopped parsley and torn basil, stir to incorporate. Adjust salt and pepper to taste.

If serving with pasta, add cooked al dente pasta (400 g) to the skillet with the marinara and seafood or toss pasta with sauce in the Dutch oven. Add 1 tbsp olive oil if needed to loosen sauce and toss gently to coat evenly. Heat for 30–60 seconds to marry flavors.

Plate the pasta and seafood, spoon extra sauce over top. Sprinkle with chopped parsley and, if desired, 1/4 cup grated Parmesan or Pecorino (note: many purists omit cheese with seafood). Serve immediately with lemon wedges to squeeze over the dish.