Angel Hair Pasta With Seafood


Fried calamari rings with fragrant basil and fresh-picked Florida rock shrimp. Seafood platter including calamari rings, scallops, shrimp, and mussels.

When I was a student in San Francisco, my roommate taught me to make spaghetti. At one point in our long relationship, when we were both working together to make our own food in San Francisco, I was responsible for Malaysian and Chinese cuisine, and she was responsible for western cuisine.

For dinner, she prepared delicious mashed potatoes (made from scratch!) and spaghetti. Back then, we didn’t eat seafood-loaded pasta, but hers was always delicious, made with simple ingredients like unpeeled straw mushrooms, chicken or shrimp. It was a simple, straightforward, and practical meal. It was a boon to our finances during the dot-bomb era.

Because of this, I am sure she would be astonished if she were to read this post today and see what I’ve learned about cooking.

As a result, I’ve refined my Italian pasta recipe and added all of our favorite seaside fruits to the mix. If I had to guess, I’d say she’d ask for another serving.

A 5-star cuisine can be made at any time by combining calamari rings, scallops, shrimp, mussels, cherry tomatoes, and freshly plucked sweet basil leaves.

There are just 434 calories in one serving of this meal.


  • 340 g of angel hair pasta
  • 283 g of pasta sauce
  • 114 g of rock shrimp
  • 200 g of mussels
  • 6 shrimps
  • 2 calamari
  • Italian sweet basil
  • 8 cherry tomatoes, chopped into halves
  • 3 cloves of finely chopped garlic
  • 1 tablespoon of oyster sauce or salt to taste
  • 2 tablespoons of olive oil
  • Dried parsley flakes


  1. Add the mussels to the boiling water in a large pot. The saucepan should be transferred to the sink and drained as soon as all mussels have opened. Remove the mussels’ foams by rinsing them in cold water. Make room for the mussels.
  2. Heat up a large saucepan of water until it begins to boil. Using the package’s instructions, cook the angel hair pasta as instructed.
  3. A deep saute pan should be preheated with some olive oil while the pasta is cooking.
  4. Sauté the garlic for 30 seconds.
  5. Incorporate all seafood, excluding mussels.
  6. A minute after the seafood is cooked, toss in the mussels and cover.
  7. Toss in the oyster sauce! (or salt to taste). Turn the temperature down.
  8. Make 3-4 servings of the cooked angel hair pasta by draining and dividing it equally.
  9. Before serving, toss the angel hair spaghetti with the sauce.
  10. Add cherry tomatoes and fragrant basil leaves to the dish, and sprinkle some dried parsley flakes on top for decoration. Serve right away.

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