Seafood Pasta

Seafood Pasta

Ingredients
• 1/2 lb mini scallops
• 1/2 lb shrimp, peeled and deveined
• 1/4 lb fresh calamari, cleaned and sliced
• 1/2 lb clams, scrubbed clean
• 1/2 lb mussels, scrubbed clean
• 1 can (14 oz) diced tomatoes
• 1/2 yellow onion, finely diced
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 2 tbsp butter
• Extra virgin olive oil
• 4–5 fresh basil leaves
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped (plus more for garnish)
• Salt and freshly ground black pepper, to taste
• 1 package spaghetti

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Directions

1. Make the Sauce
In a large pan, heat 2 tbsp olive oil over medium heat. Sauté the onion for 2–3 minutes until softened, then add garlic and cook for 1 more minute. Stir in diced tomatoes, basil, oregano, salt, and pepper. Reduce heat to low and let simmer gently for 30 minutes, stirring occasionally.

2. Cook the Seafood
• Scallops: Season with salt and pepper. Sear in a hot pan with olive oil for 1–2 minutes per side. Remove and set aside.
• Shrimp: In the same pan, cook shrimp for 1–2 minutes per side until just pink. Remove and set aside.
• Mussels & Clams: In another pan, melt butter over medium-low heat. Add clams, mussels, and white wine. Cover and steam for 5 minutes, or until shells open. Discard any that remain closed.

3. Cook the Pasta
Meanwhile, cook spaghetti in a large pot of salted boiling water according to package directions. Reserve 1/2 cup of pasta water before draining.

4. Bring it Together
Add calamari to the tomato sauce and simmer for 2 minutes. Stir in the cooked scallops, shrimp, and some mussels and clams (removed from shells). Toss in the drained pasta, reserved pasta water (if needed), and parsley. Mix until well coated.

5. Serve
Plate the pasta, topping with sauce and seafood. Arrange remaining mussels and clams in their shells around the dish for presentation. Finish with a sprinkle of fresh parsley.

Enjoy your elegant, restaurant-style Seafood Pasta!

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