If you are craving a dish that effortlessly combines the vibrant flavors of the sea with the comforting heartiness of pasta, you are in for a treat with this Simple Mixed Seafood Tomato Marinara Pasta Recipe. Packed with plump scallops, succulent shrimp, tender mussels, and briny clams, all swimming in a rich, savory marinara sauce, this recipe transforms everyday ingredients into an impressive dinner that’s surprisingly easy to prepare. Whether you’re cooking for two or looking to impress, this meal offers a delicious balance of freshness, texture, and warmth with every bite.
Ingredients You’ll Need
The beauty of this Simple Mixed Seafood Tomato Marinara Pasta Recipe lies in its straightforward ingredients, each playing a key role in flavor and texture. From the delicate seafood to the vibrant marinara sauce, every component contributes to a harmonious and colorful plate.
- 4 ounces linguine or spaghetti: Pick the pasta shape you love to soak up that delicious marinara sauce perfectly.
- 1 Tbsp olive oil: This is the base for sautéing your seafood, adding a touch of richness and helping to develop flavor.
- 8 scallops: Make sure they are thawed if frozen; their sweet, tender meat adds a luxurious texture.
- 8 shrimp, thawed and deveined: They cook quickly and bring a mild, slightly sweet seafood taste.
- 1.5 cups marinara pasta sauce: A rich, tangy tomato sauce is essential for depth and color.
- 8 mussels, cleaned and beards removed: Their briny flavor brings the sea directly to your plate.
- 8 clams, cleaned: Like mussels, clams add wonderful sea notes and chewiness.
- 1/2 cup parsley, finely chopped: Adds freshness, bright color, and a subtle herbal lift.
- Salt and pepper, to taste: Necessary for seasoning and enhancing all the flavors.
- Optional pinch of red pepper flakes: For those who want a gentle heat kick.
- Optional juice of 1/2 lemon: Adds a lovely brightness that cuts through the richness.
- Optional freshly grated parmigiano-reggiano: For an indulgent, salty finishing touch.
How to Make Simple Mixed Seafood Tomato Marinara Pasta Recipe
Step 1: Cook Your Pasta Al Dente
Start by bringing a large pot of salted water to a boil. Add your linguine or spaghetti and cook according to package instructions until al dente — that perfect texture where pasta is tender but still has a firm bite. This ensures your noodles will hold up wonderfully when mixed with the seafood and sauce.
Step 2: Sear the Scallops to Perfection
While the pasta cooks, heat olive oil in a large pan over medium-high heat. Once shimmering, gently place the scallops in the pan and cook for about 3 to 4 minutes per side, until they turn opaque and develop a beautiful golden crust. Set them aside carefully on a clean plate; these tender morsels deserve some rest before they reunite with the sauce.
Step 3: Cook the Shrimp Quickly
Using the same pan—there’s no need to waste those flavorful drippings—sear the shrimp for about 1 minute per side until they turn pink and are just opaque. You can drizzle in a little extra olive oil if the pan looks dry. Once done, place the shrimp on the plate next to the scallops and let them wait their turn.
Step 4: Simmer Mussels and Clams in Marinara Sauce
Pour the marinara sauce straight into the pan and bring it to a gentle simmer. Carefully add the cleaned mussels and clams, then cover the pan. Let them cook for about 5 minutes until all shells have opened, releasing their ocean-infused juices into the sauce. Don’t forget to discard any shells that remain closed as they’re not safe to eat.
Step 5: Combine Everything Beautifully
Turn off the heat, then gently fold the cooked shrimp and scallops back into the simmering sauce. Add the drained pasta and sprinkle in the fresh chopped parsley. Toss everything together so those luscious seafood flavors are woven through every strand and bite.
Step 6: Serve Your Simple Mixed Seafood Tomato Marinara Pasta Recipe
Dish up this gorgeous pasta while it’s steaming hot. A final sprinkle of freshly grated parmigiano-reggiano, a squeeze of bright lemon juice, or a pinch of red pepper flakes will add that perfect final flourish to this vibrant, comforting feast.
How to Serve Simple Mixed Seafood Tomato Marinara Pasta Recipe
Garnishes
Freshness elevates this dish beautifully. A handful of chopped parsley brightens the flavor and adds color, while a squeeze of lemon juice lifts all the tastes. For cheese lovers, a generous grating of parmigiano-reggiano creates a salty contrast that melts slightly into the warm sauce. If you prefer a bit of heat, sprinkle some red pepper flakes for a subtle spicy kick that livens up the seafood.
Side Dishes
This seafood pasta pairs wonderfully with simple sides. A crisp green salad with a light vinaigrette cuts through the richness, while crusty garlic bread is perfect for soaking up every last bit of the marinara sauce. Steamed or roasted vegetables like asparagus or broccoli add color, texture, and a nutritious touch to round out the meal.
Creative Ways to Present
If you want to impress or keep things casual with a little flair, serve the pasta in deep bowls, allowing the sauce to pool around the noodles and shellfish. Garnish with whole cooked mussels and clams in their shells arranged artfully on top for an elegant look. Alternatively, serve family-style on a large platter so everyone can dig in and share the simple joy of mixed seafood tomato marinara pasta recipe together.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Simple Mixed Seafood Tomato Marinara Pasta Recipe should be stored in an airtight container in the refrigerator. It’s best eaten within 2 days for optimal seafood freshness and flavor. Refrigeration keeps the shellfish safe and the sauce tasting vibrant.
Freezing
Freezing seafood pasta dishes can be tricky because the texture of shellfish and pasta may change. If you must freeze, remove any shellfish with shells first and store pasta and sauce separately in a freezer-safe container. Use within one month and thaw slowly in the fridge before reheating gently.
Reheating
Reheat leftovers gently over low heat on the stove to avoid overcooking seafood. Add a splash of water or broth if the sauce has thickened too much. Using the microwave is fine but do so in short bursts to prevent the seafood from becoming rubbery and the pasta drying out.
FAQs
Can I use frozen seafood for this recipe?
Yes! Just be sure to fully thaw and pat dry your frozen scallops, shrimp, mussels, and clams before cooking. This helps them sear properly and prevents excess water from diluting your marinara sauce.
Is this recipe spicy?
It is not spicy by default, but you can easily add red pepper flakes to taste either while cooking or as a garnish to give your Simple Mixed Seafood Tomato Marinara Pasta Recipe a bit of heat.
Can I substitute other types of pasta?
Absolutely. Linguine and spaghetti work beautifully, but you can swap in fettuccine, bucatini, or even penne noodles depending on what you have on hand or your texture preference.
How do I know when mussels and clams are cooked?
Cook them just until their shells open wide, which usually takes about 5 minutes in simmering sauce. Any that remain closed should be discarded as they may be unsafe to eat.
What if I don’t have fresh parsley?
Dried parsley can be used in a pinch but fresh parsley really enhances the aroma and color of this dish. You could also experiment with fresh basil or cilantro for a different twist.
Final Thoughts
This Simple Mixed Seafood Tomato Marinara Pasta Recipe is one of those culinary gems that makes you feel like a pro in the kitchen without any fuss. It’s full of robust flavors, beautiful colors, and a satisfying balance of textures that everyone will adore. I wholeheartedly encourage you to try this recipe soon and watch how it turns an ordinary dinner into a memorable meal filled with warmth and seaside magic.
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Simple Mixed Seafood Tomato Marinara Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A quick and flavorful mixed seafood pasta featuring linguine tossed in a rich marinara sauce loaded with scallops, shrimp, mussels, and clams. Perfect for seafood lovers looking for an elegant yet simple dinner that combines tender seafood with classic Italian flavors accented by fresh parsley and optional parmesan or lemon.
Ingredients
Pasta
- 4 ounces linguine or spaghetti (56 grams; enough for 2 people)
Seafood & Sauce
- 1 Tbsp olive oil
- 8 scallops, thawed (if frozen)
- 8 shrimp, thawed and deveined
- 1.5 cups marinara pasta sauce
- 8 mussels, cleaned and beards removed
- 8 clams, cleaned
Herbs & Seasonings
- 1/2 cup parsley, finely chopped
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes
- Optional: juice of 1/2 lemon
- Optional: freshly grated parmigiano-reggiano
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti al dente according to package instructions, usually about 8-10 minutes. Drain the pasta and set aside.
- Cook the scallops: While pasta cooks, heat 1 tablespoon olive oil in a large pan over medium-high heat. When the oil is hot, add the scallops and cook for 3-4 minutes per side until they turn opaque and develop a nice sear. Remove scallops from pan and place on a clean plate.
- Cook the shrimp: In the same pan, add a little more olive oil if needed. Cook the shrimp for about 1 minute per side until they are pink and opaque. Remove and place on the plate with the scallops.
- Simmer the shellfish in marinara: Pour the marinara sauce into the pan and bring it to a gentle simmer. Add the cleaned mussels and clams, cover the pan, and cook for about 5 minutes, or until all the shells open. Discard any that remain closed.
- Combine seafood and pasta: Remove the pan from heat, then return the cooked shrimp and scallops to the sauce mixture. Add the cooked pasta and chopped parsley, tossing everything until the pasta is evenly coated and ingredients are well combined.
- Serve and garnish: Plate the pasta hot, and garnish with optional lemon juice, freshly grated parmigiano-reggiano, and a pinch of red pepper flakes for a spicy kick if desired. Enjoy immediately.
Notes
- Be sure to discard any mussels or clams that do not open after cooking to avoid consuming unsafe shellfish.
- Use fresh parsley for the best flavor and color.
- The recipe can be easily doubled for more servings.
- Adjust red pepper flakes to taste for more or less heat.
- If you prefer, substitute linguine with spaghetti or other long pasta shapes.
- Adding lemon juice brightens the dish and balances the richness of the seafood and sauce.
