Description
This Simple Mixed Seafood Tomato Marinara Pasta combines tender scallops, juicy shrimp, mussels, and clams with a vibrant marinara sauce tossed with linguine or spaghetti. Ready in under an hour, this flavorful seafood pasta is a perfect elegant yet easy meal for two.
Ingredients
Scale
Pasta
- Approx. 4 ounces linguine or spaghetti (56 grams; enough for 2 people)
Seafood
- 8 scallops, thawed (if frozen)
- 8 shrimp, thawed and deveined
- 8 mussels, cleaned with beards removed
- 8 clams, cleaned
Sauce and Seasonings
- 1 tablespoon olive oil
- 1.5 cups marinara pasta sauce
- 1/2 cup parsley, finely chopped
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes
- Optional: juice of 1/2 a lemon
- Optional: freshly grated parmigiano-reggiano
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the linguine or spaghetti according to package directions until al dente. Drain the pasta thoroughly and set aside.
- Cook the scallops: While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Once the oil is hot, add the scallops and cook them for about 3 to 4 minutes on each side, until they turn opaque and develop a golden crust. Remove the scallops from the pan and place them on a clean plate.
- Cook the shrimp: Using the same pan, add a bit more olive oil if needed, then cook the shrimp for about 1 minute per side, until pink and opaque. Remove and add them to the plate with the scallops.
- Simmer seafood in marinara sauce: 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 approximately 5 minutes, or until all the shells have opened. Discard any shells that remain closed.
- Combine seafood and pasta: Remove the pan from heat, stir the cooked shrimp and scallops back into the sauce, then add the drained pasta and finely chopped parsley. Toss everything together until well combined and heated through.
- Serve and garnish: Divide the pasta and seafood mixture between plates. Garnish with a squeeze of fresh lemon juice, a sprinkle of freshly grated parmigiano-reggiano, and a pinch of red pepper flakes if desired. Serve immediately and enjoy hot.
Notes
- Be sure to clean and de-beard the mussels thoroughly before cooking.
- Discard any mussels or clams that do not open after cooking to avoid food safety issues.
- Adjust seasoning with salt and pepper to taste.
- For a spicier version, add more red pepper flakes or a dash of hot sauce.
- Use fresh parsley for the best flavor.
- To save time, use pre-made marinara sauce or homemade if preferred.
