Recipe: Seafood Spaghettini

By O&B Café Grill on April 7, 2017 • Recipes

From our limited-time Pasta Bonacini menu, this is a light, flavourful dish that you can vary by adding clams, diced cod or a little lobster or crab – or keep it simple and just use scallops and shrimp. A good drizzle of olive oil and a piece of crusty bread with this dish are musts! Many say that you should never serve cheese with seafood, but we like a good helping of grated Parmesan with ours.

Seafood Spaghettini 

Serves 2


  • 6-8 pieces of peeled and deveined shrimp, small to medium sized
  • 2 medium-sized calamari, tubes cut into rigs, and tentacles lightly diced
  • 12-15 pieces bay scallop
  • 8-10 mussels
  • 2 ½ cups of your favourite store-bought tomato sauce
  • Pinch of dried chilli peppers
  • ¼ cup olive oil
  • ¾ cup dry white wine
  • Handful of fresh basil and Italian parsley, coarsely chopped
  • ½ box dried spaghettini (or fresh)
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • Good pinch chilli


  1. In a good-sized sauté pan over medium-high heat, gently fry the onion, garlic and chili with a little or no colour.
  2. Add the white wine, bring to a simmer, burn of alcohol and reduce a little.
  3. Add the tomato sauce, simmer gently, and lightly season with salt and pepper.
  4. Add your seafood, cover with a lid left slightly ajar, turn the heat down and gently simmer.
  5. Bring a large pot of well salted water to a rolling boil and cook the spaghettini.
  6. Add the parsley and basil to the seafood. Check the seasoning one more time, and adjust as needed.
  7. Drain the spaghettini, add to the seafood, toss gently, and serve.

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