The Best Seafood Pasta Recipe

The Best Seafood Pasta Recipe:-Served with spaghetti and a homemade tomato sauce, this seafood pasta is a combination of shrimp, clams, mussels, and scallops. All of the ingredients are stirred together. An effortless yet sophisticated supper that is ideal for hosting get-togethers!

INGREDIENTS :

3 tablespoons olive oil divided use
1/2 cup onion finely chopped
2 teaspoons garlic minced
1/4 teaspoon crushed red pepper flakes optional
28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
salt and pepper to taste
2 tablespoons butter
12 ounces spaghetti or other long pasta
1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer presentation
2 pound sea scallops
1/2 pound clams scrubbed
1/2 pound mussels scrubbed and de-bearded
2 tablespoons parsley chopped

INSTRUCTIONS :

Over medium heat, bring two tablespoons of olive oil to a temperature in a big saucepan. Cook the onions for four to five minutes, or until they have become more tender. Add the garlic and continue to simmer for one more minute.
After stirring in the red pepper flakes (which are optional), add the tomatoes that have been pureed. Add salt and pepper to taste, and season with salt.

A simmer should be reached, and the sauce should be cooked for twenty minutes, or until it has just begun to thicken. After incorporating the butter, take the sauce off the heat and set it aside.
As the sauce is coming to a simmer, prepare the spaghetti in a big pot of salted water in accordance with the instructions provided on the package.

Once the pasta has been drained, set aside three quarters of a cup of the cooking liquid.
In a big saucepan, bring the remaining tablespoon of olive oil to a high temperature (high heat). Once the scallops have been seasoned with salt and pepper, they should be added to the pan.
Scallops should be cooked for one to two minutes on each side, or until they are browned and opaque.
Take the scallops out of the pan and toss them. After seasoning the shrimp with salt and pepper, put them to the pan and continue cooking. Cook for three to four minutes, or until the color changes to pink and becomes opaque.

The shrimp should be removed from the pan. The clams and mussels should be placed in the pan, along with the pasta water that has been set aside. Allow to come to a simmer.
Cover and continue cooking for four to six minutes, or until the mussels and clams have opened. Throw away any shells that were unable to be opened.
Put the shrimp and scallops back into the pan, along with the spaghetti and tomato sauce after they have been removed. To ensure that the sauce will cover everything, toss it.
Before serving, sprinkle with chopped parsley.

NUTRITION:

Calories: 561kcal | Carbohydrates: 64g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 182mg | Sodium: 716mg | Potassium: 1066mg | Fiber: 7g | Sugar: 12g | Vitamin A: 840IU | Vitamin C: 27.5mg | Calcium: 192mg | Iron: 6.6mg

TIPS FOR SEAFOOD PASTA:

You can prepare the tomato sauce up to two days in advance if you want to. If you want to keep it until you are ready to cook the pasta and seafood, you may put it in the refrigerator.
If you are pressed for time, you can use a jar of your preferred marinara sauce instead of making your own sauce for this dish.
However, I personally like to create my own sauce.
In this dish, I use shrimp between 31 and 40 counts in size. You have the option of purchasing shrimp of a larger or smaller size; however, I believe that this particular size is satisfactory because it is roughly equivalent in size to scallops.
It is possible to use any combination of seafood in this dish; however, chunks of fish, lobster, or calamari are other excellent choices.
Have you run out of spaghetti? Consider use a different type of long pasta, such as linguine, angel hair, or fettuccine.

HOW TO PREPARE MUSSELS AND CLAMS:

Clams and mussels taste great, but they need to be handled in a certain way. The store has live mussels and clams that you want to buy. If you tap on the mussels or clams that have open shells, they should close.
This means they’re living and safe to eat. If the clams and mussels are still open when you cook them, throw them away.
Mussels and clams that are still alive need to be kept in the fridge. The best way to keep them is in open containers in the fridge with a damp towel on top. They do best for one to two days.

They live in the sea, so they shouldn’t be kept in water. If water builds up in the container, it needs to be cleaned every day. Throw away the clams and mussels if they don’t smell like the sea or if they smell bad.
Put clams or mussels in a bowl of cold water for 20 minutes before cooking them. This lets the shellfish get rid of sand. Take the mussels out of the water and throw away the sand water.

Take the beards off of the mussels. The beard is the little furry part on the flat side. To get rid of the beards, pull the threads toward the hinge of the mussel by hand. A towel can help you hold the mussels better and keep your hands safe.
Use a brush and cold water to clean the shellfish of any sand, dirt, or broken shell pieces. Throw away any shellfish that didn’t open while it was cooking after it’s done.