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Seafood Pasta with Shrimp, Scallops, Clams, and Mussels in a Tomato Sauce Recipe

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4.3 from 8 reviews

A delicious and hearty Seafood Pasta recipe featuring a rich San Marzano tomato sauce with shrimp, scallops, clams, and mussels, served over perfectly cooked spaghetti. This dish combines fresh seafood sautéed separately to retain their texture and flavor, then tossed with a savory, homemade tomato sauce for a perfect balance of flavors in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Sauce and Base

  • 3 tablespoons olive oil (divided use)
  • 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 in a blender or food processor)
  • Salt and pepper to taste
  • 2 tablespoons butter

Pasta

  • 12 ounces spaghetti (or other long pasta)

Seafood

  • 1/2 pound shrimp (peeled and deveined, tails on if desired)
  • 1/2 pound sea scallops
  • 1/2 pound clams (scrubbed)
  • 1/2 pound mussels (scrubbed and de-bearded)

Garnish

  • 2 tablespoons parsley (chopped)

Instructions

  1. Sauté Onions and Garlic: Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the finely chopped onions and cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
  2. Add Tomatoes and Simmer: Stir in the crushed red pepper flakes (if using), then add the pureed San Marzano tomatoes. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 20 minutes or until the sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
  3. Cook Pasta: While the sauce simmers, bring a large pot of salted water to boil and cook the spaghetti according to package directions until al dente.
  4. Reserve Pasta Water: Drain the pasta, reserving 3/4 cup of the pasta cooking water for later use.
  5. Cook Scallops: Heat the remaining 1 tablespoon of olive oil in a large pan over high heat. Season the sea scallops with salt and pepper, then add them to the pan. Cook for 1-2 minutes per side until they are nicely browned and opaque. Remove scallops from the pan and set aside.
  6. Cook Shrimp: Season the shrimp with salt and pepper and add them to the same pan. Cook for 3-4 minutes until they turn pink and opaque. Remove shrimp from the pan and set aside.
  7. Steam Clams and Mussels: Place the scrubbed clams and mussels in the pan along with the reserved pasta water. Bring to a simmer, then cover and cook for 4-6 minutes or until all shells have opened. Discard any clams or mussels that do not open.
  8. Combine Seafood and Sauce: Return the cooked shrimp and scallops to the pan with the clams and mussels. Add the tomato sauce and the cooked spaghetti. Toss gently to coat all ingredients evenly with the sauce.
  9. Garnish and Serve: Sprinkle with chopped parsley just before serving to add freshness and color.

Notes

  • Ensure all shellfish are thoroughly cleaned and scrubbed to remove any sand or grit.
  • Do not overcook seafood; remove them promptly once cooked to avoid rubbery texture.
  • Reserve pasta water is added to help steam shellfish and to loosen the sauce if needed.
  • Use San Marzano tomatoes for a rich and slightly sweet tomato flavor.
  • Adjust red pepper flakes to your preferred spice level or omit for no heat.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/seafood-pasta-with-shrimp-scallops-clams-and-mussels-in-a-tomato-sauce-recipe/