Spaghetti with seafood and white wine

Written by zazi

A recipe for spaghetti with seafood.

Practical information

  • Number of people 6
  • Preparation time 30 minutes
  • Cooking time 50 minutes
  • Degree of difficulty Easy
  • Affordable cost


  • 400 g of spaghetti
  • 6 langoustines
  • 12 bunch prawns
  • 500 g of mussels
  • 500 g of cockles
  • 500 g of squid
  • 2 glasses of dry white wine
  • 1 onion
  • 2 shallots
  • 1/2 bulb of fennel
  • 2 or 3 cloves of garlic
  • 1 bunch of parsley
  • 20 cl of fresh cream
  • 3 tbsp. olive oil
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • Salt and pepper from the mill


1. Scrape the mussels.
Then wash them with the cockles in several glasses of water, stirring them.
Put them together in a pot with a glass of dry white wine and 2 or 3 turns of a pepper mill.
Cover the pot and open the mussels and shells over high heat (about 5 minutes).
Take them out with a skimmer and let them drain and cool.

2. Filter and save their cooking liquid.
Boil a liter of well-salted water to which you add a bay leaf and a few twigs of thyme.
Immerse the shrimps in this court-bouillon and remove them as soon as they resume boiling.
Then immerse the langoustines and cook for 3 or 4 minutes.
Drain them.
Empty and wash the calamari.
Drain them well.
Cut them into sections.
Finely chop the onion, shallots, and garlic.
Wash the fennel; cut it into small cubes.

3. Brown everything in very hot olive oil in the rinsed pot.
Add the squid.
Let them stiffen for a few moments then gradually pour a glass of white wine.
Then add the cooking juices from the mussels and cockles.
Salt and pepper.
Place the bouquet garni.
Cover and cook gently for about half an hour.

4. Chop the parsley.
Remove the shells from the cockles and mussels.
Shell the prawns and langoustines.
Bring 2 liters of water to a boil in a large saucepan.
Salt and add a tablespoon of oil.

5. Discard the spaghetti and cook them over high heat.
Taste them and drain them in a colander as soon as they are “al dente”.
Remove the bouquet garni, mix all the seafood in the pot, and combine them with the crème fraîche and chopped parsley.
Let this sauce reduce for a few minutes then add the spaghetti.
Mix well.

6. When ready to serve, give several turns of the pepper mill.

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