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“This is a slight variation on a seafood marinara from the Williams-Sonoma recipe vault. Friends rave over this dish which is not only hearty and healthy, but FULL of flavor. Perfect for serving to a crowd!”

Ingredients Nutrition


  1. Clean and debeard mussels under cold running water. Discard any mussels that do not close tightly when gently touched. Move clean mussles to refrigerator to keep cool.
  2. Heat 2 Tbs of Olive Oil in a small to medium skillet or saute pan. Add half of the chopped garlic and the red pepper flakes. Saute for 1 minute.
  3. Add tomatoes and salt to saute pan. Set to simmer approximately 15 minutes or until sauce thickens. Be sure to stir frequently.
  4. Stir in basil. Cover and reduce heat to lowest setting to keep warm.
  5. Start to boil Spaghetti in separate large pot.
  6. Meanwhile, heat remaining 2 Tbs olive oil and garlic in a large, deep saute pan on medium-high heat.
  7. Add 1/4 cup chopped parsley. Saute for 1 minute.
  8. Add white wine and simmer until hot.
  9. Add mussels to pan and cover. Let cook for 2 minutes or until all mussels are open.
  10. Stir in Shrimp and cook for another 2 minutes until shrimp are pink and cooked.
  11. Remove from heat and discard any unopened mussels.
  12. Drain Spaghetti and return to warm pot. Pour in tomato sauce and toss gently. Add in Seafood and all juices and toss lightly once again.
  13. Serve immediately while hot. Garnish with parsley if desired.
  14. Enjoy!

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