Tested till perfect Fisherman-Style Bucatini
Fisherman-Style Bucatini
Photography by Joe Kim/TC Media

Fisherman-Style Bucatini

Save time, effort and cleanup by using frozen mixed seafood. But feel free to substitute fresh seafood. Use an equal weight of a mix of seafood such as squid, octopus, mussels and clams.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 to 6


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1shallotshallots, minced
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/4 tsp 1/4tspdried sage
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbfrozen mixed seafood, thawed
  • 12 oz 12ozfrozen deveined peeled large shrimp, thawed
  • 1/3 cup 1/3cupdry white wine
  • 1 cup 1cupbottled strained tomatoes, (passata)
  • 12 oz 12ozbucatini pasta
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In large skillet, heat oil over medium heat; cook shallot, half of the parsley, the sage, salt and pepper just until shallot begins to brown, about 3 minutes.

Stir in seafood and shrimp; cook, stirring, for 2 minutes. Stir in wine; boil until reduced by half, about 3 minutes.

Stir in tomatoes; reduce heat, cover and simmer until seafood is opaque and shrimp are pink, about 5 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid; return pasta to pot.

Add seafood mixture to pasta and toss, adding enough of the reserved cooking liquid to coat; cook for 1 minute. Serve sprinkled with remaining parsley.

Nutritional Information Per each of 6 servings: about

cal 379 pro 27g total fat 7g sat. fat 1g
carb 47g dietary fibre 3g sugar 3g chol 129mg
sodium 709mg potassium 256mg

% RDI:

calcium 8 iron 45 vit A 5 vit C 13
folate 57
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