Thin spaghettini soaks up a fiery tomato broth laced with garlic and chilli, then mingles with plump mussels, sweet prawns and tender squid. The edges crisp just enough for texture, while the centre stays silky, delivering a bold, briny hit that makes every forkful addictive.
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 2
Dietary: Dairy-free, Egg-free, Nut-free
By Matt TebbuttFrom Saturday Kitchen Recipes
This spaghetti all’assassina with seafood earns a solid Nutri-Score B thanks to the lean seafood proteins, tomato base rich in lycopene and minimal added fats, though the pasta carbs and a touch of chilli heat nudge it from an A. A vibrant, spicy seafood pasta that feels fresh and satisfying without weighing you down.
Approximate per serving (guideline only): 550–650 kcal, moderate fat mainly from olive oil, low saturated fat, carbs from spaghettini and passata, low sugars, some fibre from garlic, shallots and herbs, high protein from mussels, prawns and squid.
Equipment
Ingredients
Broth
- 65g/2¼oz tomato purée
- 100ml/3½fl oz passata
- prawn shells (from below)
- 1 bay leaf
- pinch salt
Seafood
- 200g/7oz mussels, scrubbed and debearded
- 125ml/4fl oz white wine
- 1 bay leaf
- few fresh thyme sprigs
- 1 banana shallot, peeled and chopped
- 1 garlic clove, smashed
- 6 large raw prawns, heads removed, shells reserved for broth, de-veined, chopped
- 2 small squid, cleaned and cut into very thin strips
Spaghetti
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 1–2 red chillies, chopped
- 100ml/3½fl oz passata
- 150g/5½oz spaghettini
Customise
- Swap mussels for clams if you prefer their sweeter flavour, or use more prawns for a milder seafood profile.
- Use linguine or thin spaghetti instead of spaghettini if that is what your store stocks; just keep it fine so it cooks evenly in the broth.
- Replace white wine with extra fish stock or a splash of lemon juice mixed with water for a non-alcoholic version that still brings brightness.
- Boost the heat with extra chillies or add a pinch of dried red pepper flakes if your chillies are mild.
- Make it meatier by adding chopped chorizo or smoked pancetta to the initial fry for a smoky twist on the classic.
Method
- Prep your seafood first by scrubbing and debearding the mussels – tap any that stay open and chuck those that do not close. Chop the shallot, slice the garlic cloves, smash one garlic clove, chop the chillies and cut the squid into thin strips. Peel and chop the prawns, saving those shells for the broth; this mise en place keeps things smooth when the heat ramps up.
- Build the broth (20 minutes, can simmer while prepping) by tipping the tomato purée, passata, prawn shells, bay leaf, salt and 1 litre water into a large saucepan. Bring it to a gentle simmer over medium heat and let it bubble away for 20 minutes, infusing that deep, briny seafood essence – give it a stir now and then so nothing sticks.
- Steam the mussels (5–7 minutes) by popping a large saucepan on medium heat and adding the mussels, white wine, bay leaf, thyme sprigs, chopped shallot and smashed garlic. Cover and cook until the mussels pop open, releasing their juices into the liquor; this step not only cooks them but creates a bonus seafood stock you will use later.
- Strain and reserve mussels (3 minutes) by discarding any closed mussels, then straining the liquor through a fine sieve into a jug. Pick the mussels from their shells and set aside with the prawns and squid; save that precious mussel liquor to mix with your broth, as it amps up the seafood flavour in the spaghetti all’assassina.
- Start the pasta base (3 minutes) by heating the olive oil in a wide frying pan over medium heat. Toss in the sliced garlic and chopped chillies, stirring until fragrant and just starting to colour – this builds the spicy foundation without burning, so keep an eye on it.
- Add passata and caramelise (2–3 minutes) by pouring in the passata and letting it bubble and reduce for a few minutes, concentrating those tomato flavours into a glossy slick that clings to the pan.
- Lay in the spaghettini (1–2 minutes) by scattering the dry spaghettini evenly across the pan’s base. Resist the urge to stir right away; let the edges toast and caramelise for that signature assassin crunch, which gives spaghetti all’assassina its addictive texture.
- Add broth gradually (10–12 minutes) by ladling in the warm broth and reserved mussel liquor bit by bit, like making risotto. Wait for the liquid to mostly absorb before adding more, gently nudging the pasta so it cooks evenly without breaking – this slow infusion turns thin spaghettini into saucy perfection.
- Check pasta doneness (2 minutes) by tasting a strand; it should be al dente with a slight bite, fully cooked through but holding shape in the glossy, spicy seafood broth.
- Stir through seafood (2–3 minutes) by folding in the cooked mussels, chopped prawns and squid strips. Let them warm through gently in the residual heat of the pan so the prawns turn pink and the squid stays tender – no overcooking here, or they toughen up.
- Serve your assassin pasta straight from the pan into warm bowls, scraping up any caramelised bits from the base for extra flavour. A quick grind of pepper or lemon squeeze on top brightens it beautifully.
What can you serve with this
- Crusty sourdough bread – Perfect for mopping up the spicy tomato broth and any stray seafood bits from your spaghetti all’assassina.
- Simple rocket salad – Peppery leaves with lemon vinaigrette and shaved parmesan cut through the richness of mussels, prawns and squid.
- Grilled artichokes – Smoky, meaty artichoke hearts echo the briny seafood without overwhelming the pasta’s bold flavours.
- Garlic bread ciabatta – Buttery, garlicky slices complement the garlic and chilli in the dish, adding comfort to the spicy assassin pasta.
- Fennel and orange salad – Crisp fennel slices and juicy orange segments bring a fresh, anise lift that balances the heat and seafood brininess.