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Pasta with seafood on bread sauce

by Ada Parisi
5 min read
Pasta con i frutti di mare su salsa di pane

Pasta with seafood on bread sauce. This is a recipe, If you love seafood and especially at the beginning of the sea, will enchant you. I guarantee. The base are the classic spaghetti with seafood, but they have in addition a bread sauce put on the bottom of the plate. When you roll up spaghetti sauce, creamy and fragrant, binds the pasta with the sauce, creating a soft and delicious wrap. In short, pasta with seafood on bread sauce is a dish that will all agree, I guarantee.

The bread sauce, which he was 'launched' by the chef Antonino Cannavacciulo in his linguine with squid, causes that annoying excess oiliness which is just many early shellfish or seafood typically is practically zeroed, It makes everything much more tasty and chic. If you like seafood, I suggest you of course also try the traditional recipe PASTA WITH CLAMS, in the version with some tomato strips or Spaghetti WITH CLAMS IN WHITE, but also the RESOTTO TO PESCATORA and, if you really want to impress your guests, the SEAFOOD PAELLA in the Spanish original recipe. Have a good day!

Pasta con i frutti di mare su salsa di pane


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 2 voted )


320 g spaghetti alla chitarra
500 grams of mussels
400 grams of clams
300 grams of shrimp
2 small squid
200 grams of Yellowtail or swordfish or anglerfish
4 tomatoes Piccadilly
a bunch of parsley
2 cloves of garlic
100 ml dry white wine
extra virgin olive oil, to taste
a small piece of chili pepper
salt and pepper, to taste


150 grams of stale bread
vegetable broth, to taste
one shallot
parsley, to taste
salt and pepper, to taste
extra virgin olive oil, to taste


The preparation of spaghetti with seafood sauce on bread is not difficult, but there are several steps to follow.

Clean the mussels and rinse. Put in a pan with a little oil, a clove of garlic and a few stalks of parsley, heat and pour the mussels. Cover and wait for it to open, stirring occasionally. When the mussels are all open, remove them from the shells and set aside. Strain the cooking liquid and store it.

Wash the clams and proceed as with mussels: Once opened remove from the shells and filter and save the cooking liquid.

Shell the shrimp by eliminating head, the carapace and the thread of the intestine. Cut into strips and chop the squid code. Do the fish into chunks you have chosen.

Peel and sliced tomatoes do, eliminating the vegetation water. Finely chop the parsley.

Saute in extra virgin olive oil 1 clove of garlic. Combine calamari (the fish cooks longer). Jump and deglaze with white wine. Cook covered for 5 minutes, then add half the parsley and tomato fillets. Over high heat, Add water mussels and clams, then the fish into chunks, After a minute the shrimp and clams and mussels tossed aside earlier. Add the rest of the chopped parsley, season with salt and pepper. Turn off the heat and let it sit.

Bread sauce, roughly chop the bread. Mince the shallots and parsley. Sauté the shallots in a pan in a little olive oil. Sauté and add the bread. Add a little broth and parsley. Add salt, pepper and Cook, adding even broth: you have to get a soft cream. Whisk to obtain a homogeneous mixture; If it was too thick, add a little more broth. Season with salt and pepper.

Boil the pasta in salted water and drain it al dente, keeping aside a little of the cooking water. Skip the noodles with seafood sauce, adding cooking water if necessary for mixing.

Distribute on the bottom of each dish a tablespoon of bread sauce, so they spread, lay a nest of noodles with their fish sauce and serve immediately. Bon appétit!

MATCHING: Trentino bubbles for this recipe, combining a flavorful seasoning of fresh fish a bread sauce very reminiscent in its perfumes yeasts used to produce bottled sparking wines. Following this thread, We recommend to combine a Trento Doc Brut Nature of Brothers Pisoni. We chose Brut Nature, made from Chardonnay, with a period of ageing on the lees that goes from 2 to 4 years, and no sugar added during disgorgement. Its scents range from classic floral hints of yeast; the taste is elegant and directed, as this recipe.

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Hedwig December 16, 2015 - 14:10

Very good noted thanks. Kisses

Ada Parisi December 16, 2015 - 14:42

Thanks Hedwig. Merry Christmas Darling, in case you haven't felt. I embrace you strong. ADA

ALE December 16, 2015 - 11:21

I had already decided to prepare this dish on the evening of 24, certainly I'll try your sauce, It seems to me a very special touch!!! Thank you and as always, loving greetings!

Ada Parisi December 16, 2015 - 11:41

Thanks Ale! The merit of the sauce is of national Calderon, and the result is great because it makes the dish less fatty. I embrace you strong and I wish you a Merry Christmas now, thrilled to be on your board with a piece of me! ADA

Salvatore December 16, 2015 - 09:25

Good morning Ada. You made me ! A dish from Chef like you. A hug. Salvatore

Ada Parisi December 16, 2015 - 10:59

Hello Savior, you are too good and don't deserve the appellation. Though the dough is great and if you love the fish definitely enjoy. Will you let me know? A hug and many wishes for a Merry Christmas. ADA


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