Seafood Pasta

Ingredients:

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

12 ounces spaghetti or other long pasta

1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer presentation

1/2 pound sea scallops

1/2 pound clams scrubbed

1/2 pound mussels scrubbed and de-bearded

2 tablespoons parsley chopped

Instructions:

Step 1:

Heat 2 tablespoons of the olive oil in a large pan over medium heat.

Add the onions and cook for 4-5 minutes or until softened.

Add the garlic and cook for 1 more minute.

Step 2:

Stir in the red pepper flakes (optional), then add the pureed tomatoes.

Season with salt and pepper to taste.

Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken.

Stir in the butter, then remove the sauce from the heat.

Step 3:

While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.

Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.

Step 4:

Heat the remaining tablespoon of olive oil in a large pan over high heat.

Season the scallops with salt and pepper, then add them to the pan.

Cook the scallops for 1-2 minutes per side or until browned and opaque.

Step 5:

Remove the scallops from the pan.

Season the shrimp with salt and pepper and add them to the pan.

Cook for 3-4 minutes or until pink and opaque.

Remove the shrimp from the pan.

Place the clams and mussels in the pan, along with the reserved pasta water.

Bring to a simmer.

Step 6:

Cover and cook for 4-6 minutes or until clams and mussels have opened.

Discard any shells that did not open.

Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti.

Toss to coat everything with the sauce.

Sprinkle with parsley, then serve.

Notes:

Flavor Profile: This seafood pasta recipe features a rich tomato-based sauce infused with garlic, onion, and a hint of spice from crushed red pepper flakes.

Quality Ingredients: Use high-quality San Marzano whole tomatoes for a robust tomato flavor in the sauce. Fresh seafood like shrimp, scallops, clams, and mussels add depth and texture to the dish.

Balanced Seasoning: Adjust salt, pepper, and red pepper flakes according to taste. The sauce should be well-seasoned to complement the seafood.

Cooking Techniques: Searing scallops and shrimp separately helps achieve optimal browning and texture without overcooking. Be careful not to overcook seafood to keep it tender and juicy.

Sauce Preparation: Simmering the tomato sauce for 20 minutes allows flavors to meld and the sauce to thicken slightly. Stir in butter for a silky finish.

Pasta Cooking Tips: Cook spaghetti al dente to retain texture. Reserve some pasta cooking water to add to the sauce, which helps bind and thicken the dish.

Seafood Cooking Order: Cook seafood in stages—scallops first, followed by shrimp, clams, and mussels—to ensure each type is cooked perfectly.

Handling Shellfish: Scrub clams and mussels thoroughly to remove grit and debris. Discard any clams or mussels that do not open after cooking.

Final Assembly: Toss cooked spaghetti with the tomato sauce and seafood, ensuring everything is evenly coated. Garnish with fresh parsley for brightness and color.

Presentation: Serve the seafood pasta immediately to enjoy it at its best. Pair with crusty bread and a side salad for a complete meal.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of seafood in this recipe?

Yes, you can customize the seafood mix based on your preferences.

Try adding lobster tail, calamari, or crab meat for variety.

What can I substitute for San Marzano Whole Tomatoes?

You can use canned diced tomatoes or crushed tomatoes as alternatives to San Marzano tomatoes.

Can I make this dish ahead of time?

While seafood pasta is best served fresh, you can prepare the sauce and cook the seafood separately, then combine them just before serving to maintain optimal texture.

How can I adjust the spice level?

Increase or decrease the amount of crushed red pepper flakes to suit your desired level of spiciness.

Can I use a different type of pasta?

Yes, you can use any long pasta such as linguine, fettuccine, or bucatini instead of spaghetti.

How do I know when clams and mussels are cooked?

Clams and mussels should open up when cooked. Discard any shells that do not open after cooking.

Is it necessary to devein the shrimp?

Deveining shrimp helps remove the digestive tract, but it’s optional.

Leaving the tails on is also a matter of preference for presentation.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes that are peeled and pureed for a lighter, fresher sauce.

What other herbs can I use besides parsley?

Try using fresh basil, thyme, or a combination of Italian herbs to enhance the flavor of the dish.

How should I store leftovers?

Store leftover seafood pasta in an airtight container in the refrigerator for up to 2 days.

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