Calabrian-style seafood ragù spaghetti

Name: Calabrian-style seafood ragù spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 1 tsp fennel seeds; ½ fennel bulb, finely chopped; 1 banana (echalion) shallot, finely chopped; 1 carrot, finely chopped; 3 garlic cloves, sliced; 125ml white wine; 500g passata; 250g monkfish, cut into 1cm cubes; 200g mixed seafood (mussels, squid, prawns), cut into 1cm cubes; 300g dried spaghetti; 6 basil leaves, torn

Pollyanna Coupland
Food producer, delicious.

Published: 19 Jun 25
Updated: 30 Jun 25

This Calabrian-inspired seafood ragù, served with spaghetti, really packs in the flavour for a 30-minute sauce. Try it for an easy summer dinner.

Which fish to use: Monkfish is perfect in this dish as it holds its texture well. You can use another white fish instead of monkfish too; it will just soften and dissolve into the sauce a little more.
Easy shortcut: You can use fresh, frozen or cooked seafood. If using pre-cooked, it just needs warming through for two minutes right at the end.
Batch cook it: Any leftover ragù can be frozen, so don’t be afraid to make up a big batch.

Browse more simple yet delicious spaghetti recipes

Serves 4
Prep time 10 min. Cook time 25 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

1 tbsp olive oil
1 tsp fennel seeds
½ fennel bulb, finely chopped
1 banana (echalion) shallot, finely chopped
1 carrot, finely chopped
3 garlic cloves, sliced
125ml white wine
500g passata
250g monkfish, cut into 1cm cubes
200g mixed seafood (mussels, squid, prawns), cut into 1cm cubes
300g dried spaghetti
6 basil leaves, torn

Method

Heat the oil over a low-medium heat in a large deep frying pan, then add the fennel seeds. After they begin to sizzle, add the shallot, fennel, carrot and garlic, then fry for 5 minutes. Add the wine, reduce by half (about 2-3 minutes), then add the passata and reduce by a third (about 8-10 minutes). Season with salt and pepper.
Once the sauce has reduced, cook the spaghetti in salted boiling water for 10 minutes. With 5 minutes remaining, add the fish and seafood to the sauce, stir to combine, then leave to cook through. Drain the spaghetti, then add to the sauce and mix well. Divide among bowls, finishing with the fresh basil and a = crack of black pepper.

Recipe from July 2025 Issue

Nutrition

Nutrition: per serving

Calories: 457kcals
Fat: 5.7g (0.9g saturated)
Protein: 29g
Carbohydrates: 61g (10g sugars)
Fibre: 5.7g
Salt: 0.9g

Fancy getting a copy in print?

Subscribe to our magazine

Calabrian-style seafood ragù spaghetti

Ingredients

Method

Nutrition

Creamy lemon linguine

Best of the best seafood stew

Cioppino fish stew

Pintxos de txaka (Spanish seafood pintxos)

Mixed seafood conchiglioni

Chitarrone alla teramana (square spaghetti with mini meatballs)

More to discover

Calabrian-style seafood ragù spaghetti

Ingredients

Method

Nutrition

Or, how about...?

Creamy lemon linguine

Best of the best seafood stew

Cioppino fish stew

Pintxos de txaka (Spanish seafood pintxos)

Mixed seafood conchiglioni

Chitarrone alla teramana (square spaghetti with mini meatballs)

More to discover