Seafood Pasta
A beautifully balanced seafood pasta featuring tender shrimp and delicate shellfish tossed in a light, buttery garlic sauce with white wine and fresh herbs. Bright, refined, and full of coastal flavor, it’s a dish that feels both effortless and elevated
Ingredients
Prep Time: 20 mins
Cook Time: 30 minutes
- 1 lbs linguine or bucatini pasta
- 1 lbs of raw shrimp, peeled and deveined
- 25 count mussels
- 25 count little neck clams
- 1 10z bag of San Marzano fresh tomatoes (if you can't find use cento Marzano whole peeled tomatoes 28 oz can)
- 1 cup of chicken bone broth or chicken broth
- 1/2 cup grated Pecorino Romano cheese
- 3 cloves of garlic chopped
- 1 cup of white wine (Chardonnay or Pino Grigio, or Sauvignon Blanc)
- 8 tbsp' of butter
- 3 tbsp olive oil
- 2 tbsp of freshly chopped parsley
- Salt, garlic powder and pepper to taste
Instructions
01
Put mussels and clams in a pot of cold water to soak at lest 30 minutes before you cook. Once soaked, put half the mussels and clams in a pot and steam them (this keeps enough room in your pan to cook the others in the sauce. Note scrub and smell the clams prior to adding to a pot to steam, if any clams have a very fragrant smell or smell bad, or cracked discard them)
02
In large saute pan 5 to 6 qt pan, heat 2 tbsp butter and olive oil
03
Add shrimp to pan, add salt and pepper, garlic powder to shrimp, cook about 4 minutes on each side
04
Add in garlic, cook till fragrant
05
Add in half mussels and clams (make sure to scrub them, smell them and discard any that smell or are cracked. This is important because if there is a bad mussel or clam in the sauce it will make the sauce smell like the bad seafood)
06
Let shell fish cooke about 5 minutes, then add in wine, cook for a minute, then add in chicken bone broth and bring to a boil
07
Once boiling add in tomatoes and cover for about 5-8 minutes, until all seafood opens
08
Add in grated cheese, rest of butter, break up tomatoes if they are fresh (they will be soft at this point)
09
Cook your pasta of choice
10
Add about 1/3 cup of pasta reserve water to seafood pan
11
Add in parsley cook for a few minutes
12
Plate your pasta, top with seafood sauce and Romano cheese