Epicure Recipe Card #18: Italian Seafood Salad

Yes, these recipe cards are still going… Although it is some consolation that there are only around a third left? *hangs head in shame*

Well it’s been back to the daily grind for over a week, and that’s where these quick recipes come in most handy. Gone are the lazy, unstructured days where I could sleep in until whenever and have the luxury of pondering over what to cook, perhaps pop out for a shop of fresh ingredients and invite a few people over to while away the time over some relaxed conversation.

The weather is still warm thankfully, although decidedly muggy, making for perfect seafood times. When meat seems too rich on account of the heat, then seafood is a most welcome alternative. This recipe card is for a salad but, as with many of these recipe cards, mine transformed itself magically into a pasta dish through the, err, not so magical addition of pasta.

Spaghetti Marinara (serves 2)
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

·         around 300g spaghetti or other long pasta
·         1 tbs olive oil
·         1-2 garlic cloves, crushed
·         1 small red chilli, finely sliced (optional)
·         around 200g of any selection of seafood (I used baby octopus and scallops)
·         ½ cup chopped cherry tomatoes

  1. Cook pasta in a pot of well-salted water until al dente. Drain and set aside.
  2. Return pot to a medium heat and oil along with garlic and chilli (if using) until fragrant. Add seafood and move around pan until just cooked.
  3. Reduce heat to the lowest possible setting, tip pasta back into pan with the tomatoes. Season liberally with salt and pepper and toss everything together until pasta is heated through, adding a little olive oil if the mixture is too dry.
happy cooking!


  1. I must admit I did do a double take between the recipe card and your photo! Looks great nevertheless. I do prefer my pasta less saucy and spaghetti = oodles of fun!

  2. Spaghetti marinara? Not Spaghetti a la Italian Seafood salad? :)

    You know what, would never have thought to turn that salad into a pasta dish. Interesting way to repurpose this recipe :)

  3. Those baby octopii look delish! The dish is so simple and yet yummy.

  4. Your Spaghetti Marinara is making my mouth water. I have had some doozies when it comes to Marinara. Too much sauce and not much seafood at all. This is perfect. Fresh tomatoes and delicious plump seafood.

  5. You can really see the seafood in this marinara - quite different to what I'm used to in the small amount of fresh tomatoes instead of a big tomatoey sauce. Looks very summery.

  6. I like your version much better. Even though it is a pasta it looks so much lighter, fresher and summer wise than the recipe card's salad. Excellent adaption.

  7. Hey Helen, heheh, I used to be a bigger fan of sauce on my pasta but tend to prefer lighter flavours tossed through these days.

    Hey Simon, haha, something like that! And a lot of salads can be turned into a pasta - just think of insalata Caprese =D

    Hey Joey, I'm a big fan of munching on squid and octopus legs myself =p

    Hey A cupcake or two, sometimes the sauce can overpower the freshness of the seafood, and it can also afford me to be a bit lazier about not having to make one as well!

    Hey Sarah, big on seafood, low on tomatoes!

    Hey Sara, seafood and summer are the best of friends =D


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