Have you ever tried a dish that feels like a warm hug from the ocean? This creamy seafood pasta does just that—it’s like a sunlit stroll on a breezy boardwalk, where each bite is a tiny, indulgent escape. You might find yourself daydreaming about it while stuck in traffic or during a dull meeting.
Steps
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Sauté the chopped onions for 4-5 minutes until softened, then add minced garlic and cook for another minute.
- Stir in optional red pepper flakes, followed by pureed tomatoes. Season with salt and pepper, simmer for 20 minutes until thickened, then mix in butter and remove from heat.
- Cook spaghetti in a large pot of salted water according to package instructions. Drain the pasta, keeping aside 3/4 cup of the cooking liquid.
- Heat the remaining tablespoon of olive oil in a large pan over high heat. Season scallops with salt and pepper, cook for 1-2 minutes per side until browned and opaque, then remove from pan.
- Season shrimp with salt and pepper, cook in the pan for 3-4 minutes until pink and opaque, then remove.
- Place clams and mussels in the pan with reserved pasta water. Simmer, cover, and cook for 4-6 minutes until shells open, discarding any that remain closed.
- Return shrimp and scallops to the pan, adding tomato sauce and spaghetti. Toss everything to coat with sauce.
- Sprinkle with chopped parsley before serving.
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 cup onion, finely chopped
- 2 teaspoons garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 28-ounce can San Marzano whole tomatoes, pureed
- Salt and pepper, to taste
- 2 tablespoons butter
- 12 ounces spaghetti or other long pasta
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound clams, scrubbed
- 1/2 pound mussels, scrubbed and de-bearded
- 2 tablespoons parsley, chopped
Nutritional Values
Calories: 561kcal | Carbohydrates: 64g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 182mg | Sodium: 716mg | Potassium: 1066mg | Fiber: 7g | Sugar: 12g | Vitamin A: 840IU | Vitamin C: 27.5mg | Calcium: 192mg | Iron: 6.6mg
FAQ
- How do I ensure the clams and mussels are fresh and safe to eat?
- Purchase live mussels and clams. If their shells are open, gently tap them; they should close, indicating they’re alive and safe to consume. Discard any that remain open. Store them in the refrigerator in open containers covered with a damp towel for up to two days. Before cooking, soak them in cold water for about 20 minutes to allow them to expel sand, and scrub their shells clean.
- Can I prepare the tomato sauce in advance?
- Yes, you can make the tomato sauce up to two days ahead of time. Store it in the refrigerator until you’re ready to cook the pasta and seafood.
- What if I don’t have spaghetti?
- If you don’t have spaghetti, you can substitute it with any other long pasta such as fettuccine, angel hair, or linguine.
- How do I cook the seafood without overcooking it?
- Each type of seafood cooks at a different rate. Start by cooking the shrimp and scallops first and remove them from the pan before adding the clams and mussels. Cook the clams and mussels until they open, typically 4-6 minutes. This prevents the shrimp and scallops from overcooking and turning tough.
- Can I use pre-made sauce instead of making my own?
- Yes, if you’re short on time, you can substitute the homemade tomato sauce with a jar of your favorite marinara sauce.
Tips
- Prepare Tomato Sauce in Advance: To save time on the day you’re cooking, make the tomato sauce up to two days ahead and keep it refrigerated until you’re ready to use it.
- Choose the Right Shrimp Size: For a balanced dish, use shrimp that are 31-40 count, as they are similar in size to the scallops, ensuring even cooking and presentation.
- Properly Store and Clean Shellfish: Keep live mussels and clams in the refrigerator in open containers with a damp towel over them, and ensure they are fresh by checking for a sea-like smell. Clean them thoroughly by soaking in cold water to expel sand and scrubbing the shells.
- Sequential Cooking for Perfect Texture: Cook shrimp and scallops first and set aside before cooking clams and mussels to prevent overcooking. This ensures all seafood components are perfectly cooked and tender.
Equipment
- Large Pan or Skillet – A large pan is needed to cook the seafood and sauce.
- Blender or Food Processor – For pureeing the San Marzano whole tomatoes.
- Pot – A large pot for boiling the spaghetti.
- Brush for Cleaning Shellfish – A brush to scrub mussels and clams is essential if not already owned.
- Tongs – Useful for handling seafood while cooking.
