Description

This Simple Mixed Seafood Tomato Marinara Pasta is a delightful and easy-to-make dish featuring linguine tossed with a savory marinara sauce, succulent scallops, shrimp, mussels, and clams. Perfectly balanced with fresh parsley and optional touches of lemon juice, parmesan, and red pepper flakes, this pasta recipe brings the flavors of the sea to your dinner table in just under an hour.

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 and beards removed
8 clams, cleaned

Sauce & Seasoning

1 Tbsp 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

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Instructions

Cook the pasta. Bring a large pot of water to a boil and cook the linguine or spaghetti according to package directions until al dente. Drain the pasta and set aside.
Sear the scallops. Heat olive oil in a large pan over medium-high heat. Once hot, add scallops and cook for 3 to 4 minutes per side until opaque and nicely seared. Remove scallops from the pan and place them on a clean plate.
Cook the shrimp. In the same pan, add a bit more olive oil if needed, then cook the shrimp for about 1 minute on each side until pink and just cooked through. Add the shrimp to the plate with the scallops.
Simmer the sauce with shellfish. Pour the marinara sauce into the pan and bring it to a gentle simmer over medium heat. Add the cleaned mussels and clams, then cover the pan and cook for about 5 minutes, or until all the shells have opened. Discard any mussels or clams that remain closed.
Combine seafood and pasta. Remove the pan from heat, then add the cooked shrimp and scallops back into the sauce. Stir in the cooked pasta and finely chopped parsley, mixing well to coat everything evenly.
Serve the pasta. Plate the pasta and garnish with optional ingredients such as a squeeze of fresh lemon juice, freshly grated parmigiano-reggiano, and a pinch of red pepper flakes for a little heat. Serve immediately and enjoy while hot.

Notes

Make sure the mussels and clams are properly cleaned and de-bearded before cooking to avoid grit and enhance taste.
If scallops or shrimp overcook, they can become tough; watch the timing carefully.
Adjust seasoning with salt, pepper, and optional red pepper flakes according to your taste preference.
Lemon juice and parmesan cheese add brightness and richness but can be omitted for a lighter dish.
Use fresh parsley for best flavor; dried parsley will not provide the same fresh taste.