A California Chef’s Seafood Pasta Recipe with Fresh Scallops, Shrimp, Mussels and Clams | Seafood

Pasta and seafood is a classic combination. This easy seafood pasta recipe features scallops, mussels, shrimp and clams cooked in a tomato-based broth. You won’t be able to stop eating it!

Mussels and clams taste great, but they require special handling. You want to get live mussels and clams from the store. If the mussels or clams have open shells, tap them. They should close, which means they are alive and fresh enough to eat. If the mussels and clams remain open before cooking, discard them.

Italian food
Preparation time: 20 minutes
Cooking time: 30 minutes
Total duration: 50 minutes
Serves 4 to 6


  • 12 ounces spaghetti or other long pasta
  • 3 tablespoons olive oil (Split)
  • 2 – 4 tablespoons unsalted butter (divided)
  • 1 onion, julienned
  • 6 to 8 garlic cloves, cleaned and chopped into small pieces
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 1 box (28 ounces) Whole San Marzano tomatoespureed in a food processor
  • 1/2 pound shrimp, peeled and deveined, tails on
  • 1/2 pound sea scallops
  • 1/2 pound clams, cleaned
  • 1/2 pound mussels, washed and stripped
  • 1/2 cup seafood broth Where chicken stock
  • 1/2 cup dry white wine
  • 20 chopped parsley leaves
  • fresh parmesan cheese, finely grated

Here’s how to do it:

  1. Place a large saucepan large enough to hold pasta and seafood over medium-high heat. Heat 2 tablespoons of olive and half of the butter. Sauté the onions for 4-5 minutes or until translucent. Add the garlic and cook an additional minute.
  2. Season the scallops with salt and pepper. Add them to the hot skillet. Press them into the pan and cook 1 to 2 minutes on each side or until golden and opaque. Remove the scallops from the skillet. Put aside. Continue the same process with the prawns. Put aside.
  3. Stir in the red pepper flakes. Adjust the seasoning with salt and freshly ground pepper. Deglaze the skillet with the wine and broth. Add clams and mussels. Cover and cook 4 to 6 minutes or until clams and mussels are open. Remove the clams and mussels, and set them aside with the shrimp and scallops. Discard shells that have not opened.
  4. Add the tomato puree. Let simmer for about 15 to 20 minutes.
  5. While the sauce simmers, start the pasta in a large pot of salted water and cook according to box instructions. Drain the pasta, reserving 1 cup of the pasta cooking liquid. Mix the cooked pasta with the rest of the butter. Put aside.
  6. Return the shellfish to the sauce and reheat. Add cooked spaghetti. Toss to coat well with the sauce. Add a little reserved pasta water and thicken over high heat.
  7. Slide onto a warm serving platter with plenty of Parmesan cheese and plenty of chopped parsley. Serve immediately.

Pro tips

  • Live mussels and clams should be stored in the refrigerator. They should be stored for only one to two days in open containers, covered with a damp towel. Although they live in the sea, they should not be stored in water and if water accumulates in the container, it should be emptied daily. If the clams and mussels don’t smell like sea or smell bad, throw them out. Before cooking clams or mussels, place them in a bowl of cold water for about 20 minutes. This allows the shells to expel and ingest sand, be sure to discard the sandy water.
  • Always remove the barbs, the little hairy end on the flat side of the molds by pulling the fibers towards the hinge of the mold. You can hold the molds with a towel to get a better grip and protect your hands.
  • Scrub shellfish with a brush under cold water to remove any dirt, sand, or broken shell pieces. After cooking the shellfish, discard any that do not open during cooking, as they will not be edible.

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