Shrimp, Clams, and Scallops Pasta

Shrimp, Clams, and Scallops Pasta

49
Hawn 0

"Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!"

Ingredients 1 h 15 m {{adjustedServings}} servings 450 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
  3. Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
  4. Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
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These baked scallops are so buttery and so garlicky. Yum!

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Reviews 49

  1. 59 Ratings

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ttenrag
2/20/2006

Not great, but okay. I would completely eliminate the tomato paste to this recipe. The dry oregano portion should be cut in half. Also, I would cut the onion portion in half. I think the sauce was a little too sweet as well; therefore, I would reduce or eliminate the sugar also. Consider adding a small amount of cream to the sauce, and also some chopped fresh parsley at the end. The only other suggestion would be a little more white wine than is called for...maybe 3/4 cup instead of 1/2 cup. I hope all of this makes for a better dish.

JFSOO
2/15/2005

Can't go wrong with all that yummy shellfish! However, I thought it was a *LITTLE* too tomato-ey - in particular, the tomato paste can probably be reduced. Also, I dipped the scallops in some flour+water so they were a little crispy - YUM!

KRISTYLEE3
1/9/2005

This was delicious!!! I used 1 lb frozen uncooked shrimp, 1/2 lb jumbo sea scallops and 2 6 oz cans of chopped clams. I made the sauce exactly according to the directions. This was very spicy. If you do not like spicy food I suggest cutting back on the red pepper flakes. I love spicy foods and thought it was perfect the way it was. Thanks for the great recipe!