Name: Easy Seafood Pasta Recipe - Delicious Ocean Flavors
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 10 oz. (350g) spaghetti; 2 tablespoons olive oil; 3 cloves garlic (minced); 4 oz. (125g) shrimp (shelled and deveined); 8 oz. (230g) Manila clams; 4 oz. (125g) scallops; 1 can tomato sauce; 8 oz. (228g) whole peeled tomatoes; 1 tablespoon chopped Italian basil leaves; salt (to taste); 1 teaspoon sugar (or brown sugar); chopped Italian parsley (for garnishing)

Seafood Pasta is one of those dishes that instantly transports you to a sun-drenched coast, even if you’re miles inland. There’s something inherently luxurious and comforting about perfectly cooked pasta mingling with the bounty of the sea. Whether it’s the delicate sweetness of shrimp, the briny pop of mussels, or the firm texture of scallops, seafood adds a touch of elegance and vibrant flavor that elevates any meal. People adore seafood pasta because it’s a wonderful canvas for so many delicious ingredients and can be adapted to suit every taste and occasion. It feels special enough for a celebratory dinner but is also surprisingly approachable for a weeknight indulgence. What truly makes this particular Seafood Pasta recipe special is the harmonious blend of fresh ingredients, a light yet flavorful sauce that enhances rather than overpowers the seafood, and the perfect al dente pasta that ties it all together. Get ready to create a dish that will impress your guests and satisfy your cravings.

Ingredients:

10 oz. (350g) spaghetti
2 tablespoons olive oil
3 cloves garlic (minced)
4 oz. (125g) shrimp (shelled and deveined)
8 oz. (230g) Manila clams
4 oz. (125g) scallops
1 can tomato sauce
8 oz. (228g) whole peeled tomatoes
1 tablespoon chopped Italian basil leaves
Salt (to taste)
1 teaspoon sugar (or brown sugar)
Chopped Italian parsley (for garnishing)

Preparing the Seafood Pasta

This seafood pasta recipe is a fantastic way to bring the vibrant flavors of the ocean right into your kitchen. We’ll be creating a rich, flavorful tomato sauce that perfectly complements the delicate sweetness of the shrimp, clams, and scallops. It’s a dish that feels special enough for a date night but is straightforward enough for a weeknight meal. Let’s dive in!

Cooking the Pasta

Step 1: Boil the Spaghetti

First things first, we need to get our spaghetti cooking. Bring a large pot of generously salted water to a rolling boil. Use plenty of water to ensure the pasta doesn’t stick together and cooks evenly. Once the water is boiling vigorously, add the 10 oz. of spaghetti. Stir it occasionally for the first couple of minutes to prevent clumping. Cook the spaghetti according to the package directions until it’s al dente, meaning it’s cooked through but still has a slight bite to it. This usually takes about 8-10 minutes. Before draining, reserve about 1 cup of the starchy pasta water. This water is liquid gold and will help emulsify our sauce, making it wonderfully creamy. Drain the spaghetti and set it aside.

Making the Seafood Sauce

Step 2: Sauté the Aromatics and Start the Sauce Base

While the pasta is cooking, let’s get started on our flavorful sauce. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the 3 cloves of minced garlic. Sauté the garlic for about 1 minute, until it’s fragrant and just begin extractning to turn golden. Be careful not to burn the garlic, as this can impart a bitter taste to your sauce. Next, add the 1 can of tomato sauce and the 8 oz. of whole peeled tomatoes. If the whole tomatoes are large, you can gently crush them with the back of your spoon or a potato masher right in the skillet. Bring this mixture to a simmer.

Step 3: Simmer and Season the Sauce

Once the sauce is simmering, it’s time to season it. Add 1 teaspoon of sugar (or brown sugar). The sugar helps to balance the acidity of the tomatoes, giving the sauce a smoother, more rounded flavor. Now, stir in 1 tablespoon of chopped Italian basil leaves. Basil is essential for a classic tomato sauce, and its fresh, aromatic notes will infuse beautifully into the sauce as it simmers. Season generously with salt to taste. Remember, you can always add more salt, but you can’t take it away, so start with a good pinch and adjust as needed. Let the sauce simmer gently for at least 10 minutes, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking.

Step 4: Cook the Seafood

Now for the star of the show: the seafood! Increase the heat slightly to medium-high. Add the 4 oz. of shrimp (shelled and deveined), 8 oz. of Manila clams, and 4 oz. of scallops to the simmering tomato sauce. Stir everything gently to coat the seafood in the sauce. The clams will start to open as they cook. This process should only take about 5-7 minutes. The shrimp will turn pink and opaque, the scallops will become firm and opaque, and the clams should have opened wide. Discard any clams that remain tightly closed after cooking, as they are not safe to eat.

Step 5: Combine Pasta and Sauce, and Finish

Once the seafood is cooked and the clams have opened, it’s time to bring it all together. Add the drained spaghetti directly into the skillet with the seafood and sauce. Toss everything together gently using tongs, ensuring the pasta is well coated. If the sauce seems a little thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the pasta water will help create a beautiful, glossy sauce that clings to the spaghetti. Continue to toss and cook for another 1-2 minutes, allowing the pasta to absorb some of the delicious sauce. Taste and adjust seasoning one last time with salt if necessary. To serve, spoon the seafood pasta into bowls and garnish generously with chopped Italian parsley for a fresh, vibrant finish.

Conclusion:

And there you have it – a delightful and satisfying Seafood Pasta that’s sure to impress! We’ve walked through creating a truly memorable dish, from selecting the freshest seafood to achieving that perfect al dente pasta texture. This recipe is wonderfully versatile, offering a taste of the ocean with every bite. I encourage you to give it a try and experience the rich flavors for yourself. Don’t be afraid to experiment and make it your own!

For serving, this Seafood Pasta shines on its own but also pairs beautifully with a crisp white grape juice like a Sauvignon Blanc or Pinot Grigio. A simple side salad with a light vinaigrette or some crusty garlic bread would complement it perfectly. Imagin extracte serving this for a special occasion or even just a weeknight treat!

When it comes to variations, feel free to swap out the types of seafood based on what’s freshest and your personal preference. Shrimp and mussels are always a winning combination, but you could also add scallops, clams, or even flaky white fish like cod or halibut. For a touch of heat, a pinch of red pepper flakes can be a delightful addition.

Frequently Asked Questions about Seafood Pasta:

Can I make this Seafood Pasta ahead of time?

While it’s best enjoyed fresh to ensure the seafood is perfectly cooked and the pasta isn’t overdone, you can prepare some components in advance. You can chop your aromatics (garlic, onions) and wash your vegetables. The sauce can also be made up to the point of adding the cooked pasta and seafood, then reheated gently before combining.

What kind of pasta is best for Seafood Pasta?

Long, strand pasta like linguine, spaghetti, or fettuccine works exceptionally well with this dish, as it allows the rich sauce and delicate seafood to cling to each bite. However, shell pasta or farfalle can also be used if you prefer to catch more of the sauce.

My sauce seems a bit thin. How can I thicken it?

If your sauce is too thin, you can thicken it by simmering it uncovered for a few extra minutes to allow some of the liquid to evaporate. Alternatively, you can create a slurry by mixing a tablespoon of cornstarch with a tablespoon of cold water, then whisking it into the simmering sauce until it thickens.