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
Scale
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.
