Rinse the pasta under cold running water and drain well. Return to the pan, then pour in the seafood sauce and fold together until well combined. Divide among warmed pasta bowls and serve at once.

Other countries have their own version of marinara sauce as well, like Australia, where chefs make spaghetti marinara with other types of seafood in addition to fish stock. In spite of their ...

I’ve used a frozen marinara mix as the base for this recipe, adding fresh seafood to liven it up. You can adjust the amounts and kinds of seafood according to taste. If you like it a little ...

In about 35 minutes, I had homemade marinara and pasta ready to go. The flavor was good, but I'd prefer fresh over dried herbs. This marinara was chunkier thanks to the tomato and onion.