Savory Seafood Spaghetti: Simple, Quick, and Irresistible!

Seafood Spaghetti is a culinary masterpiece that effortlessly transports your senses to the vibrant, sun-drenched coasts of Italy with every exquisite forkful. This iconic dish, deeply rooted in the rich culinary traditions of Mediterranean fishing villages, beautifully encapsulates the Italian philosophy of simple, high-quality ingredients working in perfect harmony. I’ve always found its universal appeal stems from the magical combination of succulent, fresh seafood – think tender shrimp, sweet mussels, and delicate calamari – perfectly intertwined with al dente spaghetti.

The pasta acts as the ideal canvas, soaking up the fragrant, often garlic-infused white wine or light tomato sauce, creating a symphony of flavors and textures that is both comforting and sophisticated. Preparing your own Seafood Spaghetti is not just cooking; it’s an experience, transforming an ordinary meal into a memorable occasion. Get ready to impress yourself and your loved ones with this truly special dish!

this Recipe

Ingredients:

• 1 pound (450g) dried spaghetti or linguine, a robust pasta choice that perfectly cradles the rich sauce and succulent seafood, ensuring every bite is a delightful combination.
• 1 pound (450g) large shrimp, preferably fresh, peeled and deveined, with tails on or off depending on your preference. I often leave a few tails on for visual appeal and a little extra flavor in the shell, but it’s entirely up to you!
• 1 pound (450g) fresh mussels, scrubbed clean and de-bearded. Look for mussels that are tightly closed; any open ones that don’t close after a gentle tap should be discarded before cooking.
• 1 pound (450g) fresh clams, such as littlenecks or cockles, also scrubbed clean. Similar to mussels, discard any open clams that don’t respond to a tap.
• 8 ounces (225g) fresh calamari, cleaned and cut into rings, with the tentacles separated. This adds a wonderful tender chewiness to our seafood mix.
• 4 tablespoons olive oil, extra virgin for its beautiful aroma and flavor, divided for different stages of cooking.
• 1 large shallot or 1/2 small yellow onion, finely minced. Shallots offer a slightly milder, sweeter flavor that beautifully complements the seafood.
• 6-8 cloves garlic, generously minced. Garlic is a non-negotiable flavor foundation for any good pasta dish, especially our glorious Seafood Spaghetti.
• 1/2 teaspoon red pepper flakes, or more if you like a spicier kick! This provides a lovely warmth that enhances the seafood without overpowering it.
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio. This is crucial for deglazing and adding a bright, acidic note to the sauce. Make sure it’s a wine you’d enjoy drinking!
• 1 (28-ounce) can crushed tomatoes or 2 (14.5-ounce) cans diced tomatoes, pureed. I find a good quality crushed tomato provides a smoother sauce, but diced tomatoes broken down work wonderfully too.
• 1 pint (2 cups) cherry or grape tomatoes, halved. These burst with sweet flavor as they cook, adding freshness and texture.
• 1/2 cup vegetable or fish broth, unsalted or low-sodium, for extra depth in the sauce.
• 1/2 cup fresh parsley, roughly chopped, plus extra for garnish. The vibrant freshness of parsley is indispensable here.
• 1/4 cup fresh basil leaves, torn or roughly chopped, for a final aromatic flourish.
• Salt and freshly ground black pepper, to taste. Seasoning is key to bringing out all the wonderful flavors.
• Lemon wedges, for serving (optional, but highly recommended for a bright finish).

Preparation is Key! Getting Your Ingredients Ready for the Ultimate Seafood Spaghetti

Before we even think about turning on the stove, a little bit of mise en place – or “everything in its place” – will make our cooking process smooth and enjoyable. Trust me, with this many beautiful ingredients, you’ll want everything ready to go!

1. Prepare the Seafood: This is arguably the most crucial step for ensuring a delightful and safe experience with your Seafood Spaghetti.
   • Shrimp: If your shrimp aren’t already prepared, carefully peel them, starting from the underside where the legs are. Use a small paring knife to make a shallow incision along the back of each shrimp to expose the dark vein. Gently pull the vein out and discard it. Rinse the shrimp under cold water and pat them dry with paper towels.
   • Mussels: Place the mussels in a colander under cold running water. Using a stiff brush, vigorously scrub each mussel to remove any grit or barnacles. Look for the “beard” – a fibrous clump hanging from the side – and firmly pull it off. As you clean them, visually inspect each mussel. If any are open, give them a gentle tap. If they don’t close within a minute or two, they are not alive and must be discarded. Place the cleaned mussels in a bowl and set aside.
   • Clams: Follow the same scrubbing process as the mussels. Clams typically don’t have beards. Again, check for any open clams and discard those that don’t close after tapping. A quick trick for extra clean clams is to soak them in a bowl of cold, salted water (about 1 tablespoon of salt per quart of water) for 20-30 minutes. This encourages them to spit out any remaining sand.
   • Calamari: If you purchased whole calamari, you’ll need to clean it thoroughly. Pull the head and tentacles away from the body. Remove the clear, plastic-like “pen” from inside the body. Scrape out any remaining guts. Rinse the body tube inside and out. Then, slice the body into 1/2-inch rings. Separate the tentacles, discarding the hard beak in the center of the tentacles. Rinse everything thoroughly and pat dry. If you bought pre-cleaned calamari, a quick rinse and pat dry is all you need.

   Pro Tip: Keeping your seafood on ice or well-refrigerated until just before you add it to the pan ensures maximum freshness and flavor.

2. Chop Your Aromatics and Herbs:
   • Shallot/Onion: Finely mince your shallot or onion. The goal here is small, even pieces that will melt into the sauce.
   • Garlic: Mince all 6-8 cloves of garlic. I personally love a lot of garlic in my Seafood Spaghetti, so feel free to be generous!
   • Parsley: Roughly chop your fresh parsley. Set aside about two tablespoons for garnish later.
   • Basil: Tear or roughly chop your fresh basil leaves.
3. Prepare Tomatoes and Broth: Halve your cherry or grape tomatoes. Measure out your crushed or pureed diced tomatoes and your broth. Having everything measured and ready saves you time and stress when things start cooking quickly.

Crafting the Flavorful Sauce: The Heart of Your Seafood Spaghetti

This is where the magic begins, building the foundational flavors that will beautifully complement our seafood. A well-developed sauce is essential for truly outstanding Seafood Spaghetti.

1. Sauté the Aromatics: Grab a large, deep skillet or a Dutch oven – something with enough space to eventually hold all the pasta and seafood. Heat 2 tablespoons of olive oil over medium heat. Add the minced shallot (or onion) and cook for 3-5 minutes, stirring occasionally, until it’s softened and translucent. We’re not looking for browning here, just a gentle softening to release its sweetness.
2. Infuse with Garlic and Spice: Add the minced garlic and red pepper flakes to the skillet. Cook for another 1-2 minutes, stirring constantly. Be very careful not to burn the garlic, as burnt garlic turns bitter and can ruin the sauce. You want to smell its fragrant aroma filling your kitchen – that’s your cue!
3. Deglaze with White Wine: Pour in the dry white wine. Increase the heat slightly and bring it to a simmer. Use a wooden spoon to scrape up any browned bits (the “fond”) from the bottom of the pan. These bits are packed with flavor, and deglazing them into the wine adds incredible depth to our sauce. Allow the wine to simmer and reduce by about half, which should take 3-5 minutes. This step is crucial for cooking off the alcohol and concentrating the wine’s flavor.
4. Build the Tomato Base: Stir in the crushed tomatoes (or pureed diced tomatoes), the halved cherry/grape tomatoes, and the vegetable or fish broth. Bring the sauce to a gentle simmer. Season generously with salt and freshly ground black pepper. Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 15-20 minutes. This low and slow simmer allows the flavors to meld and deepen, and the cherry tomatoes will soften and burst, releasing their sweetness into the sauce. This simmering time is critical for a rich, flavorful sauce for your Seafood Spaghetti.

Cooking the Perfect Spaghetti: Al Dente is the Goal!

While our sauce is gently simmering, it’s the perfect time to cook our spaghetti. Remember, we want it perfectly al dente, as it will finish cooking in the sauce.

1. Boil the Water: Bring a large pot of generously salted water to a rolling boil. I mean generously salted – think of it as tasting like the sea. This is the only chance you have to season the pasta itself!
2. Cook the Spaghetti: Add the spaghetti to the boiling water, stirring occasionally to prevent it from sticking together. Cook according to package directions, but aim for about 2-3 minutes less than the recommended cooking time for al dente. We want it to be firm to the bite but still pliable.
3. Reserve Pasta Water: Before draining, use a heatproof measuring cup or ladle to reserve at least 1.5 cups of the starchy pasta cooking water. This starchy water is liquid gold! It will help emulsify our sauce, thicken it slightly, and ensure everything coats the pasta beautifully.
4. Drain the Pasta: Once the spaghetti is al dente, drain it immediately. Do not rinse the pasta; we want that starch to cling to it to help the sauce adhere.

Bringing It All Together: The Seafood Sensation for Your Seafood Spaghetti

Now for the grand finale! We’ll add our delicious seafood to the simmering sauce, letting it cook to perfection and then combining it with our al dente spaghetti. This stage moves quickly, so be ready!

1. Prepare for Seafood: Uncover your simmering tomato sauce and bring it back to a gentle simmer over medium heat. Ensure your shrimp, mussels, clams, and calamari are within easy reach.
2. Add the Mussels and Clams: First, add the cleaned mussels and clams to the simmering sauce. Stir them gently to coat. Cover the skillet tightly with a lid and let them steam for 3-5 minutes. The high heat and steam will encourage them to open up.
3. Check and Discard: After 3-5 minutes, remove the lid. The mussels and clams should have opened. Using tongs, carefully remove and discard any mussels or clams that did not open during this time – they were likely not alive and are not safe to eat.
4. Add Calamari and Shrimp: Now, add the calamari rings and tentacles, along with the peeled and deveined shrimp, to the skillet with the opened mussels and clams. Stir gently to incorporate them into the sauce.
   

   The key here is not to overcook the seafood!

   Shrimp cook very quickly, usually turning opaque pink in 2-3 minutes. Calamari can either be cooked very quickly (1-2 minutes for tender-crisp) or stewed for a longer time (30-45 minutes for very tender), but for this dish, we’re going for the quick cook to keep it delicate and tender. Watch them closely!

5. Combine Pasta with Sauce: Once the shrimp are opaque pink and the calamari is just cooked through (about 2-4 minutes for both), immediately add the drained spaghetti directly into the skillet with the seafood and sauce. Add about half of the reserved pasta water (about 3/4 cup) and most of the chopped fresh parsley (reserving a little for garnish).
6. Toss and Emulsify: Using tongs, enthusiastically toss the spaghetti with the sauce and seafood. The goal is to coat every strand of pasta beautifully. The starch from the pasta and the reserved pasta water will help create a glossy, cohesive sauce that clings perfectly. If the sauce seems too thick, add more of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Continue tossing for 1-2 minutes, allowing the pasta to absorb some of the sauce’s incredible flavors.
7. Final Flourish: Remove the skillet from the heat. Stir in the fresh basil leaves. Taste and adjust seasoning with additional salt and pepper if needed. This is your moment to ensure your Seafood Spaghetti is perfectly seasoned!

Serving Your Magnificent Seafood Spaghetti

Congratulations! You’ve just created an absolutely stunning dish. Now, let’s present it beautifully.

1. Plate Immediately: Seafood Spaghetti is best enjoyed fresh off the stove. Divide the pasta and generous portions of seafood among warm serving bowls.
2. Garnish and Serve: Garnish each bowl with the remaining fresh chopped parsley. A drizzle of your best extra virgin olive oil just before serving can add a lovely sheen and another layer of flavor.
3. Lemon Wedge (Optional, but Recommended): Offer lemon wedges on the side. A squeeze of fresh lemon juice brightens all the flavors of the seafood and sauce, elevating the dish even further.
4. Enjoy! Serve your exquisite Seafood Spaghetti immediately and revel in the incredible flavors of the sea, perfectly intertwined with tender pasta and a vibrant tomato sauce. This dish is a true celebration!

Conclusion:

So there you have it, my dear fellow food lovers! We’ve journeyed through the simple steps to create a dish that is far more than just a meal; it’s an experience. If you’ve been looking for that one recipe to truly impress your family, charm your dinner guests, or simply treat yourself to something extraordinary without spending hours slaving over a hot stove, then this is absolutely it. What makes this recipe an undeniable must-try is its incredible balance of flavors – the sweetness of fresh seafood, the savory richness of the sauce, and the perfect al dente texture of the pasta all come together in a symphony for your taste buds. It’s comforting yet sophisticated, incredibly satisfying yet surprisingly light. I promise you, once you taste that first forkful, you’ll understand exactly why I’m so passionate about it. It manages to capture the essence of a fine dining experience right in your own kitchen, all while being remarkably approachable for cooks of all skill levels. Forget complicated techniques or obscure ingredients; this recipe focuses on quality components and straightforward execution to deliver maximum flavor impact. It truly showcases how simple, fresh ingredients can be transformed into something truly spectacular.

Now, let’s talk about making this dish truly your own or enhancing the experience. While this Seafood Spaghetti is a star on its own, it plays wonderfully with a few accompaniments. A crisp, green salad with a light vinaigrette would be a fantastic palate cleanser and offer a fresh contrast to the rich pasta. Don’t forget a generous basket of crusty bread or, better yet, some homemade garlic bread to sop up every last drop of that glorious sauce – trust me, you won’t want to waste a single bit! For a truly indulgent evening, pair it with a dry white wine, perhaps a crisp Sauvignon Blanc or a Pinot Grigio, which will beautifully complement the seafood. As for variations, the possibilities are endless and exciting! Feel free to experiment with your favorite seafood. While prawns and mussels are fantastic, consider adding some scallops for a touch of elegance, or perhaps some flaky white fish like cod or snapper, cut into chunks, which will cook beautifully in the sauce. If you like a bit of a kick, a pinch of red pepper flakes or a dash of your favorite hot sauce can elevate the spice level. For a richer, creamier sauce, a splash of heavy cream towards the end can transform the texture without overpowering the seafood. Don’t have spaghetti? Linguine, fettuccine, or even a short pasta like rigatoni would work wonderfully, each offering a slightly different textural experience. Fresh herbs are your friend here too; while parsley is classic, a little fresh basil or even chives can add another layer of aromatic complexity. This recipe is incredibly versatile, inviting you to put your personal stamp on it and adapt it to whatever fresh ingredients you have on hand or whatever seafood takes your fancy at the market. That’s the beauty of cooking, isn’t it? Starting with a solid foundation and then making it uniquely yours.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves and give this incredible recipe a try this week. Don’t be intimidated; the biggest secret to its success is simply using good quality, fresh ingredients. You’ll be amazed at how easily you can create something so incredibly delicious and satisfying. Once you’ve cooked it, tasted it, and inevitably fallen in love with it, I would absolutely adore hearing about your experience! Did you stick to the recipe, or did you put your own unique spin on it? What seafood did you use? Did you serve it with a particular wine or side dish that you’d recommend? Your feedback, tips, and even photos of your culinary masterpiece would make my day! Please feel free to share your thoughts in the comments below, or tag me on your favorite social media platform if you share your creation there. There’s nothing more rewarding for a recipe creator than seeing others enjoy and share their love for a dish. So go on, embrace your inner chef, create some kitchen magic, and prepare to be utterly delighted by the results. Happy cooking, and I can’t wait to hear all about your delicious journey!

Seafood Spaghetti

Seafood Spaghetti is a simple yet exquisite Italian-inspired dish featuring succulent fresh seafood like shrimp, mussels, clams, and calamari intertwined with al dente spaghetti. The fragrant garlic-infused tomato sauce creates a symphony of comforting and sophisticated flavors.

Prep Time
30 Minutes

Cook Time
50 Minutes

Total Time
20 Minutes

Servings
4-6 servings

Ingredients

• 1 lb (450g) spaghetti or linguine
• 1 lb (450g) large shrimp, peeled & deveined
• 1 lb (450g) fresh mussels, scrubbed & de-bearded
• 1 lb (450g) fresh clams, scrubbed
• 8 oz (225g) fresh calamari, cleaned & cut into rings
• 4 tbsp olive oil, divided
• 1 large shallot or 1/2 small yellow onion, minced
• 6-8 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup non-alcoholic white wine
• 1 (28-oz) can crushed tomatoes or 2 (14.5-oz) cans diced tomatoes, pureed
• 1 pint (2 cups) cherry or grape tomatoes, halved
• 1/2 cup vegetable or fish broth
• 1/2 cup fresh parsley, chopped, plus extra for garnish
• 1/4 cup fresh basil leaves, torn
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving (optional)

Instructions

1. Step 1
   Peel and devein shrimp. Scrub mussels and clams, discarding any that don’t close when tapped; de-beard mussels. Clean and cut calamari into rings. Keep seafood chilled until ready to use.
2. Step 2
   Mince shallot/onion and garlic. Chop parsley and basil, reserving some parsley for garnish. Halve cherry tomatoes.
3. Step 3
   In a large, deep skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Sauté minced shallot/onion for 3-5 minutes until translucent. Add minced garlic and red pepper flakes; cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Step 4
   Pour in non-alcoholic white wine, scraping up any browned bits from the bottom of the pan. Simmer for 3-5 minutes until reduced by half. Stir in crushed tomatoes, halved cherry tomatoes, and broth. Season with salt and pepper. Bring to a gentle simmer, then cover and cook on low for 15-20 minutes to allow flavors to meld and deepen.
5. Step 5
   While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook 2-3 minutes less than package directions for al dente. Reserve 1.5 cups of the starchy pasta water, then drain the pasta.
6. Step 6
   Uncover the sauce and return it to a gentle simmer over medium heat. Add cleaned mussels and clams, cover the skillet tightly, and steam for 3-5 minutes until they open. Discard any mussels or clams that did not open. Add calamari rings/tentacles and shrimp; cook for 2-4 minutes, stirring gently, until shrimp are opaque pink and calamari is cooked through. Avoid overcooking to maintain tenderness.
7. Step 7
   Immediately add the drained spaghetti, 3/4 cup reserved pasta water, and most of the chopped fresh parsley to the skillet with the seafood and sauce. Toss enthusiastically with tongs to coat every strand of pasta. Add more reserved pasta water, a tablespoon at a time, if the sauce seems too thick. Continue tossing for 1-2 minutes. Remove from heat, stir in the fresh basil leaves, and taste to adjust seasoning with additional salt and pepper if needed.
8. Step 8
   Plate your Seafood Spaghetti immediately into warm serving bowls. Garnish with the remaining fresh chopped parsley and a drizzle of your best extra virgin olive oil. Offer lemon wedges on the side for a bright finish, if desired. Enjoy your exquisite dish!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.