Description
This Simple Mixed Seafood Tomato Marinara Pasta is a quick and flavorful dish combining tender linguine with succulent scallops, shrimp, mussels, and clams simmered in a rich marinara sauce. Perfect for seafood lovers looking for a comforting and elegant meal that can be prepared in 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 and Seasoning
- 1 tablespoon olive oil
- 1.5 cups marinara pasta sauce
- Salt and pepper, to taste
- 1/2 cup parsley, finely chopped
- 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 the linguine or spaghetti until al dente following the package instructions. Once cooked, drain the pasta and set it aside.
- Cook Scallops: While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Once hot, place the scallops in the pan and cook for 3-4 minutes per side until they become opaque. Remove the scallops from the pan and place them on a clean plate.
- Cook Shrimp: In the same pan, optionally adding more olive oil if necessary, cook the shrimp for about 1 minute per side until they turn pink. Remove and place the shrimp on the plate with the scallops.
- Simmer Seafood in Sauce: Pour the marinara sauce into the same pan and bring it to a simmer. Add the cleaned mussels and clams to the sauce, cover the pan, and let cook for about 5 minutes or until all the shellfish have opened. Discard any shells that remain closed.
- Combine Seafood and Pasta: Remove the pan from heat and return the cooked scallops and shrimp to the sauce. Stir in the drained pasta and the chopped parsley until everything is well combined.
- Serve: Plate the pasta and seafood mixture. Garnish with a squeeze of lemon juice, freshly grated parmigiano-reggiano, and a pinch of red pepper flakes for added heat if desired. Serve hot and enjoy.
Notes
- Make sure mussels and clams are thoroughly cleaned and beards removed to avoid grit in the dish.
- Discard any shellfish that do not open during cooking to ensure food safety.
- You can adjust the heat by adding more or less red pepper flakes according to your preference.
- For a creamier texture, consider adding a splash of pasta cooking water when mixing the pasta and sauce.
- Use fresh parsley for best flavor and color.
