This seafood pasta is a mix of shrimp, clams, mussels and scallops, all tossed together with spaghetti in a homemade tomato sauce. An easy yet elegant meal that’s perfect for entertaining!
When I have friends and family over, I often serve seafood such as bacon wrapped scallops, shrimp kabobs or this simple yet totally satisfying seafood pasta.
Tips for seafood pasta
- The tomato sauce can be made up to 2 days in advance. You can store it in the refrigerator until you are ready to cook the pasta and seafood.
- While I prefer to make my own sauce for this recipe, you can substitute a jar of your favorite marinara sauce if you’re short on time.
- I use 31-40 count sized shrimp in this recipe. You can go for larger or smaller shrimp, but I find this size to be good because it’s approximately the same size as the scallops.
- Any mix of seafood will work here, other great options include chunks of fish, lobster or calamari.
- No spaghetti on hand? Try a different long pasta such as fettuccine, angel hair or linguine.
INGREDIENTS:
10 oz (300g) spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
4 oz (115g) shelled and deveined shrimp
8 oz (226g) Manila clams
4 oz (115g) scallops
1 can tomato sauce (28 oz/800g whole peeled tomatoes)
1 tablespoon chopped Italian basil leaves
salt to taste
1 teaspoon sugar/brown sugar
chopped Italian parsley, for garnishing
INSTRUCTIONS:
Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.
Source : allrecipes.Com