Name: Easy Seafood Pasta Recipe- Delicious & Quick Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (about 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)

Seafood Pasta is a culinary masterpiece, a symphony of oceanic flavors that instantly transports you to sun-drenched coastlines and bustling Italian trattorias. There’s an undeniable magic to a perfectly cooked seafood pasta – the delicate, briny sweetness of plump shrimp, the tender chew of calamari rings, and the subtle, luxurious notes of mussels or clams, all intertgrape juiced with al dente pasta. It’s a dish that feels both celebratory and comforting, making it a beloved choice for romantic dinners, lively gatherings, or simply a special weeknight treat. What truly elevates this dish beyond the ordinary is the careful balance of fresh ingredients, a fragrant sauce that enhances rather than overwhelms the seafood, and of course, pasta cooked to absolute perfection. This particular recipe for Seafood Pasta is designed to deliver that exquisite dining experience right in your own kitchen, promising a truly unforgettable meal.

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 (about 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)

Preparing the Seafood and Sauce Base

Step 1: Prepare the Aromatics and Tomatoes

First things first, let’s get our aromatics ready. Mince your 3 cloves of garlic finely. This is crucial for infusing the oil with that wonderful garlic flavor. In a large skillet or a wide, deep pan that can comfortably hold all your ingredients later on, 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 to 2 minutes, until it’s fragrant and just begin extractning to turn a pnon-alcoholic ale golden color. Be very careful not to burn the garlic, as burnt garlic will make your sauce bitter. While the garlic is infusing, it’s also a good time to prepare your tomatoes. If your whole peeled tomatoes are very large, gently crush them with your hands or a potato masher directly in their can or in a separate bowl. This will help them break down more easily into the sauce.
Step 2: Build the Tomato Sauce Foundation

Once the garlic is fragrant, pour in the can of tomato sauce. Stir it well with the garlic-infused oil. Now, add the crushed whole peeled tomatoes, along with their juices. The combination of smooth tomato sauce and the chunkier whole peeled tomatoes creates a wonderful depth of flavor and texture. Stir in the 1 teaspoon of sugar. This might seem unusual, but the sugar acts as a natural flavor enhancer and helps to balance the acidity of the tomatogin extract bringing out their natural sweetness. Season generously with salt to taste. Remember, you can always add more salt later, but you can’t take it away. Bring this mixture to a gentle simmer, then reduce the heat to low and let it cook while you prepare the seafood. This simmering process allows the flavors to meld beautifully.
Step 3: Cook the Shrimp and Scallops

Now let’s get our beautiful seafood ready. Pat your 4 oz. of shrimp dry with paper towels. This helps them to sear rather than steam. Also, ensure your 4 oz. of scallops are dry. In a separate skillet (or, if your main pan is large enough, you can briefly remove the sauce to make room), heat a little bit of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until they turn pink and opaque. Don’t overcrowd the pan; cook in batches if necessary. Remove the shrimp from the pan and set them aside. Now, add the scallops to the same hot skillet. Sear them for about 1 to 2 minutes per side, aiming for a golden-brown crust on each side. They should be opaque in the center. Be careful not to overcook them, as they can become rubbery. Once seared, remove the scallops and set them aside with the shrimp.
Step 4: Steam the Manila Clams

It’s time to add the star of the show – the 8 oz. of Manila clams. Make sure your clams are well-rinsed and any “beards” have been removed. Discard any clams that are open and don’t close when tapped, as they are likely not fresh. In your main skillet with the simmering tomato sauce, add the rinsed clams. Cover the skillet tightly and let them steam over medium heat for about 5 to 7 minutes, or until all the clams have opened. This is where the magic happens – the clams will release their briny non-alcoholic liquor, which will infuse into the tomato sauce, creating a truly authentic seafood flavor. Gently stir occasionally to ensure they all steam evenly. Discard any clams that remain closed after steaming.
Step 5: Combine and Finish the Seafood Pasta

As soon as the clams have opened, add the cooked shrimp and scallops back into the skillet with the tomato sauce and clams. Stir gently to combine and allow them to heat through for about 1 to 2 minutes. Stir in the 1 tablespoon of chopped Italian basil leaves. Basil adds a fresh, aromatic finish that complements the seafood perfectly. At this point, taste the sauce and adjust the seasoning with salt if needed. While the seafood is finishing, bring a large pot of generously salted water to a rolling boil for your 10 oz. of spaghetti. Cook the spaghetti according to the package directions until al dente – meaning it should still have a slight bite to it. Before draining the spaghetti, reserve about a cup of the starchy pasta water. Drain the spaghetti and 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 of the reserved pasta water to loosen it up and create a silkier sauce that clings beautifully to the spaghetti.

Serving Your Delicious Seafood Pasta

Step 6: Plate and Garnish

Once everything is well combined and the pasta is coated in the rich seafood sauce, it’s time to serve. Divide the seafood pasta among shallow bowls. Make sure each serving gets a good amount of shrimp, clams, and scallops. For a beautiful presentation and an extra burst of freshness, generously garnish each bowl with the chopped Italian parsley. The vibrant green of the parsley not only adds visual appeal but also a delightful herbaceous note. Serve immediately and enjoy the taste of the sea!

Conclusion:

And there you have it – a truly delicious and satisfying Seafood Pasta, ready to impress! We’ve walked through the simple steps to create a rich, flavorful sauce, perfectly cooked pasta, and an abundance of fresh seafood. The beauty of this Seafood Pasta lies in its versatility; feel free to adapt it to your preferences. For a quick weeknight meal, consider serving it simply with a fresh green salad and crusty bread to soak up that incredible sauce. If you’re looking to elevate it for a special occasion, a sprinkle of fresh parsley and a wedge of lemon make for an elegant garnish. Don’t be afraid to experiment with different types of seafood like mussels, clams, or even scallops. We truly hope you enjoy making and savoring this wonderful dish!

Frequently Asked Questions about Seafood Pasta:

Can I use frozen seafood for this Seafood Pasta?

Absolutely! Frozen seafood is a fantastic and convenient option. Ensure it’s fully thawed before adding it to the pan, and don’t overcook it, as frozen seafood can cook very quickly. Pat it dry before searing for the best texture.

What kind of pasta is best for Seafood Pasta?

While you can use almost any pasta, shapes that hold sauce well are ideal. Linguine, fettuccine, spaghetti, or even a short pasta like penne or farfalle work beautifully. The key is to choose a pasta that will cling to the delicious seafood sauce.