Scallops, Shrimp And Clams Over Angel Hair

Ingredients:

1 lb (454 g) scallops, fresh or thawed

Kosher salt

12 oz (340 g) good quality pasta

3 Tbsp extra virgin olive oil

8 large or 12 medium raw shrimp, fresh or frozen (and thawed) peeled, and deveined

1 pound Little Neck clams, scrubbed and purged in water

3 or 4 cloves minced garlic

chopped Italian, flat leaf parsley

freshly ground black pepper

2 to 3 oz (57 g to 85 g) good quality butter

1/3 cup (80 ml) dry white wine (you can substitute seafood stock or broth if you’d like)

(lemon slices/wedges to serve)

Instructions

Prepare the Scallops

Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)

Remove after 10 minutes and place on a rack to dry.

Cook the Pasta

Next, put a large pot of well salted water on to boil for the pasta.

Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)

Cook the Clams

While the pasta is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.

Bring water to a boil.

Add clams, cover, and steam until shells open, 5 to 7 minutes.

Discard any clams that do not open.

Make the Sauce

Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.

When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, clams, garlic, and parsley.

Cook for another 2 minutes, then turn the scallops, clams, shrimp and cook for a further 1 1/2 minutes.

Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.

Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.

Add the Pasta to the Seafood Sauce

Drain the pasta, which should be ready, but reserve a cup or so of pasta water.

You will only need this pasta water if you want to add some after mixing everything together.

Add the pasta directly to the seafood sauce in the pan.

Stir gently to incorporate all the ingredients together.

Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.

Serve.

Serve immediately as this seafood pasta dish is best piping hot.

Don’t forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

Nutrition Information:

Frequently Asked Questions:

How should I prepare the scallops for this recipe?

To prepare the scallops, soak them in a brine solution of 3 tablespoons of Kosher salt in 16 ounces of water for 10 minutes.

After soaking, remove them and place them on a rack to dry.

What’s the best way to cook the pasta for this dish?

Boil a large pot of well-salted water for the pasta.

Once the water is boiling, add the pasta and cook it according to package instructions, typically about 7 minutes.

How do I cook the clams for this recipe?

Place a steamer insert into a saucepan filled with water, bringing it to a boil.

Add the clams, cover, and steam them until the shells open, which usually takes 5 to 7 minutes.

Discard any clams that do not open.

How do I make the sauce for this seafood dish?

In a large cast iron pan over high heat, add extra virgin olive oil.

Once hot, sear the scallops for about 1 1/2 minutes before adding shrimp, clams, garlic, and parsley.

Cook for an additional 2 minutes, then turn the seafood and cook for another 1 1/2 minutes.

Add wine, scrape the bottom of the pan, then add butter, black pepper, and salt to taste.

Can I make any substitutions in this recipe?

Yes, you can substitute seafood stock or broth for the dry white wine if desired.

Additionally, lemon slices or wedges can be served with the dish for added flavor.

Can I use frozen seafood for this recipe?

Yes, you can use frozen scallops, shrimp, and clams as long as they are thawed properly before cooking.

Make sure to follow safe thawing practices.

How long should I soak the scallops in the brine solution?

Soak the scallops in the brine solution (3 tablespoons Kosher salt in 16 ounces of water) for 10 minutes.

This helps to enhance their flavor and texture.

Can I use any type of pasta for this dish?

While the recipe suggests angel hair pasta, you can use any type of pasta you prefer or have on hand.

Linguine, spaghetti, or fettuccine would also work well.

What should I do if some clams do not open during cooking?

Discard any clams that do not open after steaming.

This is important for food safety reasons as closed clams may be dead and not safe to eat.

Can I omit the wine from the sauce?

Yes, if you prefer not to use wine, you can substitute seafood stock or broth for the dry white wine. It will still add flavor to the dish.

How do I know when the seafood is cooked through?

Seafood is cooked when it turns opaque and firm.

Scallops, shrimp, and clams should all be cooked through before serving.

Be careful not to overcook them, as they can become tough.

Can I make this dish ahead of time?

While it’s best served immediately for optimal flavor and texture, you can prepare some components in advance, such as soaking the scallops and prepping the ingredients.

However, it’s recommended to cook the seafood and pasta just before serving.

What can I serve with this dish besides crusty bread?

In addition to crusty bread, you can serve a side salad or roasted vegetables to complement the seafood pasta.

The lemon slices or wedges provided can also be used to add a bright, citrusy flavor to the dish.

How do I store any leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stovetop or in the microwave before serving.

Can I customize this recipe with additional ingredients?

Certainly! Feel free to customize this dish by adding other seafood or vegetables of your choice.

Spinach, cherry tomatoes, or bell peppers would be delicious additions.

Adjust seasoning and flavors according to your preference.