Classic Seafood Pasta
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Prep Time
15 mins
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Cook Time
15 mins
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If using fresh clams resting time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4 servings
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Calories
409 kcal
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Course
Main Course
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Cuisine
Italian
Classic Seafood Pasta
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This simple and easy Seafood Pasta is made the Classic Italian way. No cream, no milk, no butter, just the traditional Italian recipe.
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Ingredients
- ½ pound clams in the shell
- ¼ cup olive oil
- 1-2 cloves garlic
- 1-2 dashes hot pepper flakes (optional) or black pepper
- ½ pound assorted seafood*
- ¼ cup finely chopped fresh Italian parsley
- ½ cup clam liquid or fish broth (divided)
- ¼ cup dry white wine
- 4 cups cooked spaghetti (9 ounces uncooked / 325 grams)
*I like to use a mixture of shrimp, scallops, calamari, mussels, haddock and cod. You can even use frozen fish, just make sure there is nothing added, no sauce or spices. Let it thaw then drain to remove excess moisture.
Sometimes seafood is already very salt sometimes it isn't so be sure to taste before adding any salt. If the seafood is very salty don't salt the water for the pasta.
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Instructions
- Before cooking the clams, place the clams in a bowl, and rinse them. Add some salt, cover them in water, and leave the clams to soak for 2-3 hours. After the time has passed the clams will have purged any residual sand, drain and rinse them before cooking.
- In a medium pan add the prepared clams, cover and cook on medium/high heat until they open, approximately 3-5 minutes, ones that don’t open should be eliminated. With a slotted spoon remove the clams to a clean bowl, pour the liquid through a sieve into a clean bowl or cup, It should be about 1/2 cup, (if not enough you may need to use reserved pasta water). Set aside.
- In a large pot of boiling water cook the pasta 1 minute before al dente, check the instructions on the box.
- While the pasta is cooking, in a large skillet add the oil, whole garlic and hot pepper flakes, cook on medium/high heat for 1-2 minutes.
- Add the seafood mixture, chopped parsley, cook 1 minute then add the wine and half the clam liquid, cook on high for 2 minutes until the alcohol evaporates.
- Lower the heat to medium and continue to cook stirring occasionally until the seafood is cooked approximately 2 minutes, add the pasta and 2-3 tablespoons of remaining clam liquid. Cook on high tossing to combine for 1 minute, the pasta should be more creamy and not dry. Serve immediately topped with fresh chopped parsley. Enjoy!
Notes
- Traditionally Italians will make this recipe with either spaghetti or linguine, just make sure you use a good quality pasta and always check the package directions before making, some need longer cooking time than others.
Nutrition Information
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Calories
409kcal
(20%)
Carbohydrates
46g
(15%)
Protein
18g
(36%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.003g
Cholesterol
3mg
(1%)
Sodium
524mg
(22%)
Potassium
105mg
(3%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
416IU
(8%)
Vitamin C
5mg
(6%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 524mg | 22% |
| Potassium | 105mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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