Seafood Pasta Recipe (Restaurant-Style Dinner)

partial view of seafood marinara in a white bowl

Seafood Pasta Recipe (Restaurant-Style Dinner)

Treat yourself to my restaurant-style Seafood Pasta. Why go out to dinner when you can cook like a chef in your own kitchen with my easy to make recipes and Chef Tips and Tricks.

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Prep Time 15

Cook Time 15

Total Time 30

Course Entree

Cuisine Italian, Italian - American

Servings

Calories 916 kcal

Ingredients

2 tablespoon olive oil
2 cloves garlic fine chop
¼ teaspoon red pepper flakes
1 tablespoon basil fine chop
12 mussels thoroughly rinsed and cleaned
12 littleneck clams thoroughly rinsed
8 large shrimp peeled and deveined ( I used 16-20 count)
2 ounces dry white wine to deglaze the pan (optional)
4 ounces crabmeat lump or claw
1 teaspoon Italian parsley finely chopped for the garnish
8-12 ounces marinara see my recipe for homemade sauce
12 ounces ligunine or your choice of pasta

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Instructions

Wash the clams and mussels removing any that are open and won't close when you tap them. I usually rinse the clams and mussels in cold running water, changing the water 3 - 4 times.
**Open mussels and clams are dead and should never be eaten.
Add 2-3 tablespoons of olive oil to a large saute pan over high heat. You need a lid for the pan or pot. Next add the chopped garlic, basil and crushed red pepper flakes.
Saute the seasonings for 1 minute or until garlic is fragrant. Don't burn the garlic!
Add the mussels, clams and shrimp to the pan. Cover and steam the seafood for 6-8 minutes or until the clams and mussels have opened.
**Start cooking your pasta close to the time you start to cook the seafood. You've got 10-12 minutes to go at this point in the dish.
Add the marinara sauce and crabmeat to the steamed seafood and mix gently. Reseason the dish to your taste.
**In my restaurant days, making this dish one at a time for my guests, I would reseason it with garlic powder, onion powder, and black pepper.
Place a portion of pasta in a bowl and divide the seafood among them. Sprinkle with chopped parsley and enjoy!
Serve with grated Romano cheese and crusty bread.

Video

Notes

Recipe Variations

Mediterranean Touch: Add olives, capers, and sundried tomatoes.
Spicy Calabrian Style: Toss in Calabrian chili paste for a kick.
Creamy American Spin: Finish with heavy cream or mascarpone for a creamy richness.

What Kind of Seafood can I use?

I have a nice assortment of seafood in my recipe, but you can use any type of seafood that you like to eat. Think of my recipe as a place to start.

Many people love calamari, and that would be a nice addition to this dish. I've never been a fan, but I've cooked more than my share of calamari (squid) during my career as a chef.

I've also used chopped clams when I couldn't get fresh clams. You'll also find New Zealand mussels at many grocers, and they can be used instead of fresh mussels.

Adding scallops, lobster, or chunks of your favorite fish to my seafood

Can I make this dish in a white sauce (aglio olio)?

Absolutely. Simply leave out the marinara sauce and add enough broth to build out the sauce. Clam broth or chicken broth can be used to supplement the natural juices from the clams and mussels.

**If you're going to make a white sauce, you might want to add a little more garlic and olive oil when you start the dish.

Chef Tips

If you want restaurant-level presentation, finish with a drizzle of good olive oil and freshly chopped parsley right before serving.
Use dry Italian white wine like Pinot Grigio, which adds acidity without overpowering.
Always salt your pasta water; it flavors the whole dish.

Serving Suggestions

Pair with a crisp Italian white wine or a sparkling Prosecco.
Serve with a crisp side salad or Caesar salad.
Serve with crusty bread, foccacia, or garlic bread.

Storage & Reheating Tips

Store refrigerated in an airtight container up to 2 days. It does not freeze well.

Add a splash of broth, wine, or marinara and gently reheat in a skillet over medium heat.

What is the best pasta to use?

I like linguine or spaghetti because the strands soak up the sauce beautifully, but fettuccine, bucatini, pappardelle, or tagliatelle work too.

Can I use frozen seafood?

Absolutely, just thaw it properly first. Frozen shrimp and scallops are great options. If fresh clams and mussels are not available, check to see if your grocer has frozen clam and mussel meat; those are also good options.

Can I use Parmesan cheese with the dish?

Italian would shout blasphemy, but honestly, I love adding grated Romano to my seafood pasta dishes. It's all a matter of personal taste preference.

Nutrition

Calories: 916kcalCarbohydrates: 137gProtein: 47gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 92mgSodium: 1400mgPotassium: 1060mgFiber: 7gSugar: 9gVitamin A: 824IUVitamin C: 17mgCalcium: 125mgIron: 6mg

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