Spaghetti Alla Pescatora Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add 400 g dried spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 250 ml of the pasta cooking water, then drain the spaghetti and toss with 1 teaspoon olive oil to prevent sticking. Keep warm.

Pat the king prawns, baby prawns and fish pieces dry with paper towel. Season lightly with a pinch of salt and pepper. If prawns are large, butterfly them so they cook evenly.

Optional quick sear: In a large, wide sauté pan over medium-high heat, add 1/2 tablespoon olive oil and quickly sear king prawns 30–45 seconds per side until just opaque; remove and set aside. This step firms the prawns and prevents overcooking in the sauce.

In the same large wide sauté pan (about 28–30 cm) reduce heat to medium and add 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. Once the butter foams, add the 4 thinly sliced garlic cloves and the whole fresh red chilli (or 1 tsp dried flakes). Sauté gently for about 1–1½ minutes until the garlic is fragrant and just turning golden—do not burn.

Add the 120 ml dry white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 1–2 minutes to reduce by roughly half.

Stir in 1 tablespoon tomato paste and cook 30 seconds to remove raw edge, then add 400 g halved cherry tomatoes or canned chopped tomatoes. Stir to combine and bring the mixture to a gentle simmer.

Pour in 120 ml fish or vegetable stock. Simmer the sauce for 6–8 minutes until slightly thickened and the tomatoes have softened. Taste and season with salt and freshly ground black pepper.

Add the baby prawns and fish pieces to the simmering sauce. Cook for 2–3 minutes until the fish is opaque and baby prawns turn pink.

Return the seared king prawns to the pan (if you seared them earlier) and simmer together 1–2 minutes only, until king prawns are cooked through and all seafood is heated. Do not overcook.

Grate in the zest of 1 lemon and squeeze in about 1 tablespoon of lemon juice (adjust to taste). Stir in 3 tablespoons chopped parsley. If the sauce is too thick, add 2–4 tablespoons reserved pasta water to loosen; if too thin, simmer an extra minute to concentrate flavors.

Add the drained spaghetti directly to the pan with the sauce. Toss gently and briskly for 30–60 seconds so the pasta absorbs the sauce; add more reserved pasta water as needed to achieve a glossy, lightly saucy coating (use up to 100 ml). Adjust seasoning with salt, pepper, and more lemon if desired.

Divide among 4 warmed plates or a large serving platter. Finish with a drizzle of extra-virgin olive oil (optional), a sprinkle of remaining chopped parsley, and freshly ground black pepper. Serve immediately with lemon wedges on the side.