Seafood over Spaghetti

This Seafood over Spaghetti recipe is a vibrant and flavorful dish that brings the essence of the ocean to your plate. With a medley of fresh clams, mussels, shrimp, and scallops, all tossed in a light lemon and white wine sauce, it’s the perfect balance of savory and refreshing.

Served over a bed of spaghetti and garnished with fresh parsley and lemon slices, this dish is both elegant and satisfying, ideal for a special dinner or a weeknight seafood feast.

Seafood over Spaghetti

Ingredients:

1/2 pound fresh clams

1/2 pound fresh mussels

1/2 pound shrimp, peeled and deveined

1/2 pound scallops

2 shallots, finely chopped

4 cloves garlic, minced

1/2 cup white wine

1/2 cup vegetable stock

Juice and zest of 1 lemon

Lemon slices for garnish

3 tablespoons olive oil

Pink salt, to taste

Freshly ground black pepper, to taste

1/4 cup Italian parsley, chopped

8 ounces spaghetti

Instructions:

Cook the Spaghetti:

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving a little pasta water.

Prepare the Seafood:

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and garlic, sautéing for about 2-3 minutes until fragrant and soft.

Pour in the white wine and vegetable stock, bringing the mixture to a simmer.

Add the clams and mussels, covering the pan and cooking for 5-7 minutes until they open. Remove the seafood from the shells, leaving a few in the shell for garnish.

Add the shrimp and scallops to the pan, cooking for another 3-4 minutes until the shrimp turn pink and the scallops are opaque. Season with pink salt and black pepper.

Finish the Dish:

Stir in the lemon juice, lemon zest, and chopped parsley.

Add the cooked spaghetti to the seafood sauce, tossing everything together to coat the pasta. If needed, add a splash of reserved pasta water to help the sauce cling to the pasta.

Plate and Serve:

Divide the seafood spaghetti onto plates, garnishing with a few clams and mussels in their shells.

Add lemon slices and a drizzle of olive oil on top.

Serve immediately and enjoy!

This dish combines fresh seafood with a light lemony wine sauce for a perfect balance of flavors.

Notes:

Seafood Preparation: For the best texture, ensure that all seafood is fresh. Scrub the clams and mussels thoroughly before cooking to remove any sand or grit.

Removing Shellfish: If you prefer, you can remove all the shellfish meat before adding it to the sauce, but leaving some shells on the plate adds a nice visual touch.

Wine Selection: Use a good quality white wine for better flavor. A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

Garlic and Shallots: Sauté the garlic and shallots gently to avoid burning, which can make them bitter.

Adjusting the Sauce: If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken. If too thick, add a little more vegetable stock or pasta water.

Spaghetti Cooking: Cook the spaghetti just until al dente; it will continue to cook slightly when mixed with the hot seafood sauce.

Seasoning: Adjust the seasoning at the end of cooking, as seafood can vary in its natural saltiness. Taste and add more pink salt and pepper as needed.

Lemon Flavor: For an extra burst of lemon flavor, you can add a bit more lemon juice or zest according to your taste preference.

Garnish: The lemon slices and fresh parsley not only add flavor but also enhance the presentation of the dish.

Serving Suggestion: Serve this dish immediately for the best texture and flavor. It pairs well with a simple green salad and a crisp white wine.

Notes:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen seafood instead of fresh?

Yes, you can use frozen seafood.

Just make sure to thaw it thoroughly before cooking and adjust the cooking time as needed.

What if I can’t find clams or mussels?

You can substitute other seafood like squid or more shrimp and scallops.

Adjust the cooking time for different seafood types.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the seafood and sauce ahead of time.

Reheat gently and toss with freshly cooked pasta before serving.

How can I make this dish spicier?

Add red pepper flakes or a dash of hot sauce to the sauce for extra heat.

Can I use another type of pasta?

Yes, other pasta shapes like linguine or fettuccine can be used if you prefer.

Is there a substitute for white wine?

Yes, you can use chicken or vegetable broth or a splash of lemon juice for acidity.

White wine vinegar can also work as a substitute.

How do I prevent the pasta from sticking together?

Toss the cooked spaghetti with a bit of olive oil to prevent it from sticking.

Make sure to stir the pasta occasionally while cooking.

Can I make this dish without alcohol?

Yes, simply skip the white wine and use additional vegetable or chicken broth instead.

How do I know when the seafood is cooked?

Shrimp should turn pink and opaque, scallops should be firm and opaque, and clams and mussels should open up.

Discard any that do not open.

Can I add vegetables to this recipe?

Absolutely! You can add vegetables like cherry tomatoes, spinach, or bell peppers for added flavor and nutrition.

Just sauté them along with the shallots and garlic.