Uploaded September 2024 | Updated September 2026, 1 week ago
Spicy Seafood Pasta is never going to win any viral recipe awards and I’m okay with that, since I really believe in the power of Spicy Seafood Pasta. Sometimes, when you’re 39, you have to do things because you believe in them, not because they’re popular. If “seafood” freaks you out but you’re comfortable with “shrimp” then just know shrimp is technically seafood and you can just use all shrimp (even the regular ones in the frozen bag will be beautiful here). Alternatively, branch out and find shrimp WITH THE HEADS, or even better, add a handful of mussels. Do you like scallops? Me too. They’d be GREAT here. Whatever seafood you fancy, know that it will get quickly cooked in a bath of jammy tomatoes, caramelized fennel and lots of fresh garlic and THAT’S the selling point. But the seafood (shrimp shells, juices from the mussels or clams, etc.) does so much to flavor the sauce you’d truly be missing out, so try it for me, please. It’s a late summer experiential dream and will make you feel like you’re on vacation even if you’re just eating this on your couch scrolling Instagram wishing you had also gone to Italy this September. It’s a pretty perfect late-summer pasta all around and if the seafood freaks you out, well, I’m not sorry.
Purchase Sweet Enough HERE: bookshop.org/p/books/sweet-enough-a-baking-book-alison-roman/18720214?ean=9781984826398
Purchase Nothing Fancy and Dining In HERE:
alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
cook.hardiegrant.com/sweet_enough
Video Chapters:
0:15 Welcome to Home Movies
0:55 Seafood explainer
1:56 Caramelize the fennel
3:25 Removing the mussel beards
4:55 Adding the wine and garlic
6:29 Adding the tomatoes
8:10 Cooking the pasta
8:30 Adding the seafood
11:30 Saucing the pasta
12:35 Serving the pasta
Recipe: alisoneroman.com/recipes/spicy-seafood-pasta-with-fennel
CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Alex Bliss @albertblimp
Audio: Yves Albaret @yvesarmand
Camera Operator: Daniel Rampulla @danielrampulla
Camera Operator: Johnny Frohman @johnnyfrohman
Graphics: Gordon Landenberger @gordonlandenberger
Editor: Cooper Conley-Currier @finestworksong
Subscribe to A Newsletter: anewsletter.alisoneroman.com
Website: alisoneroman.com
Instagram: instagram.com/alisoneroman
Twitter: twitter.com/alisoneroman
Links:
Pasta pot: amzn.to/4eiW5Zi
Alison’s earrings: go.shopmy.us/p-4206243
All-Clad stock pot: amzn.to/3ZhKftv
Spicy Seafood Pasta is never going to win any viral recipe awards and I’m okay with that, since I really believe in the power of Spicy Seafood Pasta. Sometimes, when you’re 39, you have to do things because you believe in them, not because they’re popular. If “seafood” freaks you out but you’re comfortable with “shrimp” then just know shrimp is technically seafood and you can just use all shrimp (even the regular ones in the frozen bag will be beautiful here). Alternatively, branch out and find shrimp WITH THE HEADS, or even better, add a handful of mussels. Do you like scallops? Me too. They’d be GREAT here. Whatever seafood you fancy, know that it will get quickly cooked in a bath of jammy tomatoes, caramelized fennel and lots of fresh garlic and THAT’S the selling point. But the seafood (shrimp shells, juices from the mussels or clams, etc.) does so much to flavor the sauce you’d truly be missing out, so try it for me, please. It’s a late summer experiential dream and will make you feel like you’re on vacation even if you’re just eating this on your couch scrolling Instagram wishing you had also gone to Italy this September. It’s a pretty perfect late-summer pasta all around and if the seafood freaks you out, well, I’m not sorry.
Purchase Sweet Enough HERE: bookshop.org/p/books/sweet-enough-a-baking-book-alison-roman/18720214?ean=9781984826398
Purchase Nothing Fancy and Dining In HERE:
alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
cook.hardiegrant.com/sweet_enough
Video Chapters:
0:15 Welcome to Home Movies
0:55 Seafood explainer
1:56 Caramelize the fennel
3:25 Removing the mussel beards
4:55 Adding the wine and garlic
6:29 Adding the tomatoes
8:10 Cooking the pasta
8:30 Adding the seafood
11:30 Saucing the pasta
12:35 Serving the pasta
Recipe: alisoneroman.com/recipes/spicy-seafood-pasta-with-fennel
CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Alex Bliss @albertblimp
Audio: Yves Albaret @yvesarmand
Camera Operator: Daniel Rampulla @danielrampulla
Camera Operator: Johnny Frohman @johnnyfrohman
Graphics: Gordon Landenberger @gordonlandenberger
Editor: Cooper Conley-Currier @finestworksong
Subscribe to A Newsletter: anewsletter.alisoneroman.com
Website: alisoneroman.com
Instagram: instagram.com/alisoneroman
Twitter: twitter.com/alisoneroman
Links:
Pasta pot: amzn.to/4eiW5Zi
Alison’s earrings: go.shopmy.us/p-4206243
All-Clad stock pot: amzn.to/3ZhKftv
