seafood pasta
This delicious seafood pasta combines fresh shrimp, clams, and mussels in a flavorful garlic and white wine sauce, served over al dente pasta. Perfect for a weeknight dinner or a special occasion!
Equipment
- 1 large pot for boiling pasta
- 1 colander
- 1 large skillet or sauté pan
- 1 wooden spoon
- 1 tongs
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 12 ounces spaghetti or linguine
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine
- 1 cup fish stock or clam juice
- 12 ounces shrimp, peeled and deveined
- 12 ounces mussels, cleaned
- 12 ounces clams, cleaned
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they begin to soften.
- Pour in the white wine and fish stock. Bring the mixture to a simmer, then add the shrimp, mussels, and clams. Cover the skillet and cook for 5-7 minutes, or until the mussels and clams open and the shrimp are cooked through.
- Add the cooked spaghetti to the skillet, tossing to combine. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.
- Stir in chopped parsley, and season with salt and pepper to taste. Serve with lemon wedges on the side.
Notes
Feel free to substitute your favorite seafood or add other shellfish such as scallops.
Ensure you discard any mussels or clams that do not open during cooking.
Serve with crusty bread to soak up the delicious sauce.