Description
This Simple Mixed Seafood Tomato Marinara Pasta is a delightful seafood pasta dish featuring linguine tossed in a rich marinara sauce loaded with scallops, shrimp, mussels, and clams. The seafood is seared and simmered to perfection, then combined with perfectly al dente pasta and fresh parsley for a flavorful, restaurant-quality meal that’s easy to prepare at home.
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 and 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
Instructions
- Cook pasta: In a large pot of boiling salted water, cook linguine or spaghetti al dente according to package directions. Once cooked, drain the pasta and set aside.
- Sear scallops: While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium-high heat. When hot, add the scallops and cook for 3-4 minutes per side until they turn opaque and develop a golden crust. Remove the scallops from the pan and set aside on a clean plate.
- Cook shrimp: In the same pan, add a little more olive oil if needed. Cook the shrimp for about 1 minute per side until they turn pink and opaque. Remove the shrimp and place them on the plate alongside the scallops.
- Simmer shellfish in marinara sauce: Pour the marinara pasta sauce into the pan and bring it to a simmer. Add the cleaned mussels and clams to the sauce, 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 and return the cooked shrimp and scallops to the sauce. Stir to combine, then add the cooked pasta and finely chopped parsley. Toss everything together until the pasta is well coated and evenly mixed with the seafood and sauce.
- Serve and garnish: Plate the seafood marinara pasta while hot. Garnish with a squeeze of fresh lemon juice, a pinch of red pepper flakes for some heat if desired, and freshly grated parmigiano-reggiano cheese. Enjoy immediately for best flavor and texture.
Notes
- Ensure mussels and clams are thoroughly cleaned before cooking to remove any grit.
- Do not overcook the scallops or shrimp to keep them tender and juicy.
- Discard any mussels or clams that do not open during cooking as they may not be safe to eat.
- Adjust seasoning with salt, pepper, and lemon juice to taste.
- For added heat, increase the amount of red pepper flakes or serve with chili flakes on the side.
- This recipe serves 2 but can easily be doubled for more servings.
