This is not one of your typical summer dinner recipes, but more so for a special occasion. Loaded with mussels, clams and shrimp this seafood spaghetti will take your taste buds on a trip!
Preparation time: 30 minutes
Cooking time: 20 minutes
What You Need:
- 10 oz. spaghetti
- 1.7 lb mussels
- 1.7 lb clams
- 4 large shrimp
- 1 cup cherry tomatoes, cut in half
- ½ cup dry white wine
- ½ teaspoon tomato paste
- 3 garlic cloves, minced
- Extra virgin olive oil
- Salt and pepper, to taste
For this seafood spaghetti recipe, clean the mussels by pinching off the beards and rinse them under cold running water along with the clams. Transfer them to a large bowl with salted water and refrigerate for two hours. Rinse them again under cold running water and set aside.
Bring a large pot with salted water to a boil and cook spaghetti according to package instructions.
In a large skillet heat 3 tablespoons of extra virgin olive oil and add in mussels and clams.
Cover with a lid and cook until they all open up. Remove from heat and cut them out of shells with a utility knife (optional, see additional tips below).
Next, heat 2 tablespoons of extra virgin olive oil in a large skillet and add minced garlic cloves. Cook and stir for 30 seconds over medium heat.
Stir in tomato paste and add cherry tomatoes. Stir in shrimp, mussels, and clams and pour in white wine.
Cook for 7 to 9 minutes, stirring frequently.
Drain spaghetti and add to the skillet with other ingredients. Stir gently to combine and cook for 1 additional minute.
Seafood Spaghetti Additional Tips:
Remove all the broken or opened mussels and clams before rinsing.
Drain the pasta when “al dente”, which means cooked, but still firm.
If you are going for more of a visual presentation, do not cut all the clams and mussels out of shells but rather stir some in with the shells.
Garnish the dish with freshly chopped parsley, cilantro, or chives.