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

Seafood Pasta is more than just a meal; it’s an experience. It’s that moment when the delicate aroma of the ocean meets the comforting embrace of perfectly cooked pasta, a culinary symphony that instantly transports you to a sun-drenched Italian coast. We all have those dishes that make us feel instantly happy, and for so many, it’s a vibrant, flavorful seafood pasta. What is it about this dish that captures our hearts (and taste buds)? It’s the incredible versatility, of course! From a simple garlic and white grape juice sauce tossed with plump shrimp and tender mussels to a rich, creamy tomato-based concoction brimming with scallops and calamari, the possibilities are endless. But beyond its adaptability, this dish truly shines because of the natural sweetness of the fresh seafood, perfectly complemented by the satisfying chew of the pasta and the bright, herbaceous notes of the sauce. It’s a celebration of fresh ingredients, a dish that feels both elegant and utterly comforting, making it ideal for a weeknight indulgence or a special occasion.

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 (15 oz. or 425g)
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)

Cooking Phases

Preparing the Seafood and Sauce Base

Start by preparing your aromatics and seafood. Mince the 3 cloves of garlic finely. Ensure your 4 oz. of shrimp are fully shelled and deveined for easy eating. For the 8 oz. of Manila clams, it’s essential to purge them of any sand. You can do this by soaking them in a bowl of cold, lightly salted water for about 20-30 minutes, changin extractg the water once if it becomes very sandy. Rinse them thoroughly under cold water afterwards. The 4 oz. of scallops should be patted dry with paper towels to ensure they sear nicely.
Next, let’s build the flavorful sauce base. In a large skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the minced garlic. Sauté the garlic for about 1 minute, until it’s fragrant andgin extractst beginning to turn golden. Be careful not to burn the garlic, as it can impart a bitter flavor.
Now, add the canned ingredients to the skillet. Pour in the 1 can of tomato sauce and the 8 oz. of whole peeled tomatoes. If the whole peeled tomatoes are large, you can gently crush them with the back of your spoon as they cook down in the sauce. Add the 1 teaspoon of sugar (or brown sugar). The sugar helps to balance the acidity of the tomatoes, creating a smoother, more well-rounded flavor. Stir everything together and bring the sauce to a gentle simmer. Let this sauce simmer for at least 10-15 minutes, allowing the flavors to meld and deepen. Season generously with salt to taste at this stage.

Cooking the Seafood and Incorporating into the Pasta

While the sauce is simmering, it’s time to cook your seafood and prepare the spaghetti. In a separate large pot, bring a generous amount of salted water to a rolling boil for the 10 oz. of spaghetti. Once boiling, add the spaghetti and cook according to package directions until al dente – meaning it still has a slight bite to it. Reserve about 1 cup of the starchy pasta water before draining the spaghetti. This reserved water is liquid gold and will help emulsify your sauce and make it cling beautifully to the pasta.
In the skillet with the simmering tomato sauce, add the prepared shrimp and scallops. Stir them into the sauce and let them cook for about 3-4 minutes, until the shrimp turn pink and opaque and the scallops are just cooked through. Overcooking seafood can make it tough, so watch them closely.
Add the purged and rinsed Manila clams to the skillet. Cover the skillet and let the clams steam for about 5-7 minutes, or until they have all opened. Discard any clams that remain stubbornly closed; they are not safe to eat. Stir in the 1 tablespoon of chopped Italian basil leaves. The fresh basil adds a wonderful aromatic lift to the seafood pasta.

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Bringing It All Together

Once the spaghetti is drained, add it directly to the skillet with the seafood and sauce. Toss everything together gently to coat the pasta evenly. If the sauce seems a little too thick, add a splash or two of the reserved pasta water, continuing to toss until you reach your desired consistency. The starch from the pasta water will help create a luscious, cohesive sauce that clings perfectly to every strand of spaghetti.
Taste the seafood pasta and adjust seasoning if necessary. You may need a little more salt, depending on your preference. The flavors should be rich and well-balanced, with the sweetness of the seafood complemented by the savory tomato sauce and fragrant basil.
Serve the seafood pasta immediately in shallow bowls. Garnish generously with the chopped Italian parsley. The bright green parsley adds a fresh visual appeal and a hint of peppery flavor that cuts through the richness of the dish. Enjoy this delicious and satisfying seafood pasta!

Easy Seafood Pasta - Delicious Dinner Recipe

Conclusion:

You’ve now got the ultimate guide to creating a sensational Seafood Pasta dish that’s sure to impress! We’ve walked through selecting the freshest seafood, preparing a rich and flavorful sauce, and achieving perfectly cooked pasta, all culminating in a meal that’s both elegant and satisfying. This Seafood Pasta is incredibly versatile. For a truly special occasion, serve it with a crisp white grape juice and crusty bread for soaking up every last drop of that delicious sauce. Looking for ways to switch things up? Feel free to experiment with different types of seafood like mussels, clams, or even a touch of lobster. You can also add a splash of heavy cream for an even richer sauce, or a pinch of red pepper flakes for a hint of heat. Don’t be afraid to get creative in your kitchen! We encourage you to try this recipe and make it your own. The joy of cooking lies in the exploration and personal touches you add.

Frequently Asked Questions about Seafood Pasta:

Q: Can I use frozen seafood for this Seafood Pasta?

Absolutely! While fresh seafood is always a treat, high-quality frozen seafood can work wonderfully. Ensure you thaw it completely and pat it dry before cooking to avoid a watery sauce. Shrimp, scallops, and even mixed seafood blends are great options.

Q: What kind of pasta is best for Seafood Pasta?

For this Seafood Pasta, longer pasta shapes like linguine, spaghetti, or fettuccine are ideal. They hold the sauce beautifully and allow the seafood to nestle in amongst the strands. Shorter, ridged pasta like penne or rigatoni can also work if you prefer, as they capture the sauce well.