I love Seafood Pasta because it feels like a small holiday at my table. I keep the recipe simple and bright so the seafood shines through, and I share one of my quick warm versions here. If you want a cold pasta twist for summer picnics, I also like my 20-minute Green Goddess Pasta Salad as a side.
Dad James ate this with me the first time I tried it, and he said it reminded him of the coast. I still hear his laugh when I stir the sauce.
Your Ingredients List
- 10 oz. (350g) spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 4 oz. (125g) shrimp (shelled and deveined )
- 8 oz. (230g) Manila clams
- 4 oz. (125g) scallops
- 1 can tomato sauce
- 8 oz. (228g) whole peeled tomatoes
- 1 tablespoon chopped Italian basil leaves
- salt (to taste)
- 1 teaspoon sugar (or brown sugar)
- chopped Italian parsley (for garnishing)
My Go-To Equipment
I keep my list short and useful. You do not need fancy gear to make great Seafood Pasta. I use a large pot to boil the spaghetti. I use a wide skillet so the seafood can cook evenly and the pasta can join the sauce without spilling. A good wooden spoon helps me stir without scratching pans. I also use a blender or small food processor to smooth the whole peeled tomatoes into a bright sauce. A colander helps me drain the pasta fast. I keep a small bowl near the stove for salt and sugar so I add them fast and do not forget. Finally, a sharp knife and a board make quick work of herbs and garlic.
A good skillet with a lid helps when clams need to open and when the sauce needs to simmer. I use medium heat and watch the seafood closely so it stays tender. I use a kitchen timer when I test new brands of pasta. I also keep a cup of hot pasta water ready if the sauce needs thinning. These items keep the cooking calm and easy.
The Simple Steps to Follow
- Cook the spaghetti according to the package instructions and drain it.
- Blend the whole peeled tomatoes until smooth and set the sauce aside.
- Heat a skillet over medium heat and add the olive oil.
- Add the minced garlic to the hot oil and sauté until it smells fragrant.
- Add the shrimp, Manila clams, and scallops to the skillet and stir to combine with the garlic.
- Pour in the tomato sauce and the blended tomatoes, then add the chopped basil.
- Cook the seafood and sauce until the seafood is almost done.
- Season the sauce with salt and the teaspoon of sugar to balance acidity.
- Transfer the drained spaghetti into the skillet and toss to mix the pasta with the sauce.
- Garnish with chopped Italian parsley and serve immediately.
Healthy Twists on a Classic
I like small swaps that add green, fiber, or less fat to this dish. I sometimes use whole wheat or legume pasta for extra fiber and a nutty bite. I add a few handfuls of baby spinach to the skillet near the end so it wilts into the sauce and adds color and iron. I swap half the oil for a splash of low-sodium vegetable broth when I want to cut fat, and the sauce still tastes rich. For more cold pasta salad ideas that fit a fresh palate, I often study how textures change in recipes like my Autumn Harvest Fall Pasta Salad. That helps me plan meals that feel full and light at the same time.
If you want to boost protein without more seafood, add white beans or a handful of toasted nuts on top just before serving. Lemon zest or a squeeze of lemon also wakes the dish up and reduces the need for more salt. I keep the changes small so the seafood remains the star.
Serving Suggestions From My Table
I serve Seafood Pasta with bright, simple sides. A small green salad with lemon vinaigrette adds a crisp contrast. I like crusty bread to soak the last bits of sauce, but a few slices of grilled zucchini work well if I want to keep the meal lighter. For family meals, I set out a bowl of extra chopped parsley and lemon wedges so people can add what they like. For a warm night, a glass of chilled white wine or a light iced tea fits the mood.
When I plan a full menu, I pick one make-ahead side so I do not rush at the stove. I also use this dish to teach kids how to eat seafood safely by pointing out textures and smells. If you need more cool side ideas that pair well with pasta, try the fresh feel of my Avocado Pasta Salad for a picnic or potluck. That keeps the meal balanced and fun.
Getting It Just Right
Timing matters for seafood. I watch the shrimp and scallops closely so they stay tender and not rubbery. The clams signal they are done when they open. Discard any clams that do not open after a few minutes on heat. I add salt at the end to avoid over-salting, and I use the teaspoon of sugar to cut the tomato acid but I taste first. If the sauce tastes flat, a pinch more salt will help. If it tastes too acidic, add a touch more sugar.
Keep the heat moderate so the sauce simmers but does not boil hard. Stir gently when you add the pasta to the skillet so the strands do not break. If the sauce seems thick, add a tablespoon or two of the pasta water to loosen it and make the sauce cling to the noodles. Use fresh herbs for a bright finish and add them at the end so they keep their color and scent.
How to Store Leftovers
I let leftovers cool for a short time before I store them. I put the pasta and sauce in an airtight container and keep it in the fridge for up to two days. I do not leave seafood in the fridge for long. When I reheat, I warm gently in a skillet over low heat with a splash of water or broth so the pasta does not dry out. I avoid high heat that can make the seafood tough. For travel or work lunches, I pack the pasta cold in a tight container and add a lemon wedge and extra parsley before I eat.
If you have more than you can eat in two days, I recommend sharing with friends or freezing small portions without the fresh herbs. Thawed portions reheat best on the stove with care and a little added liquid.
Enjoy Every Moment
I cook this dish when I want a quick, warm meal that feels special. I tell stories as I cook because food brings us close. I keep the steps clear and the flavors bright so family and friends can enjoy the sea in a bowl. Serve with mood-lifting music and let the chat flow while you eat.
A Few Common Questions
How long does Seafood Pasta take to make?
I usually make this Seafood Pasta in about 25 to 30 minutes from start to finish if I use fresh seafood and pre-boil the pasta while I prepare the sauce. The hands-on time is short and the payoff is big.
Can I use frozen seafood for Seafood Pasta?
Yes, you can use frozen seafood, but I thaw it first in the fridge or under cold running water. Pat it dry before it hits the pan so it sears and cooks well. Frozen clams can be tricky, so fresh clams work best when you can get them.
How can I make Seafood Pasta less salty?
I add salt at the end and taste as I go. Use low-sodium tomato sauce if you worry about salt. A squeeze of lemon can also lift the flavor so you need less salt. If the dish ends up too salty, add a small peeled potato to the sauce while it simmers, then remove it; it can help absorb some salt.
Print
Seafood Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A simple and bright seafood pasta recipe that feels like a small holiday at your table.
Ingredients
- 10 oz. (350g) spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 4 oz. (125g) shrimp (shelled and deveined)
- 8 oz. (230g) Manila clams
- 4 oz. (125g) scallops
- 1 can tomato sauce
- 8 oz. (228g) whole peeled tomatoes
- 1 tablespoon chopped Italian basil leaves
- Salt (to taste)
- 1 teaspoon sugar (or brown sugar)
- Chopped Italian parsley (for garnishing)
Instructions
- Cook the spaghetti according to the package instructions and drain it.
- Blend the whole peeled tomatoes until smooth and set the sauce aside.
- Heat a skillet over medium heat and add the olive oil.
- Add the minced garlic to the hot oil and sauté until it smells fragrant.
- Add the shrimp, Manila clams, and scallops to the skillet and stir to combine with the garlic.
- Pour in the tomato sauce and the blended tomatoes, then add the chopped basil.
- Cook the seafood and sauce until the seafood is almost done.
- Season the sauce with salt and the teaspoon of sugar to balance acidity.
- Transfer the drained spaghetti into the skillet and toss to mix the pasta with the sauce.
- Garnish with chopped Italian parsley and serve immediately.
Notes
For better flavor, add a squeeze of lemon or fresh herbs before serving. Use whole wheat or legume pasta for added fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: seafood, pasta, easy recipe, Italian, clams, shrimp