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Home » Ingredient » Pasta » Classic Seafood Pasta

Classic Seafood Pasta

By: Rosemary Published: December 16, 2022

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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. Perfect for family or even company for dinner. Dinner never tasted so good.

Seafood pasta in a black pan.

I have said it once and I will say it again I could never live without pasta! Any and all ways. Fresh egg pasta or dried pasta it makes no difference! From Homemade Mushroom Ravioli to one of my favorite Baked Pasta dishes to a simple Fresh Tomato Pasta, it’s all good!

But a classic Seafood Pasta recipe is definitely a must try. You can use as many types of seafood as you wish. This dish as it is called “in Bianco” meaning there is not a tomato anything in site, some form of fish broth or clam liquid is needed.

Table of Contents

  • Recipe Ingredients
  • What type of seafood to use
  • Can you use frozen seafood?
  • What wine is good for cooking with?
  • How to prepare fresh clams for cooking
  • Seafood Pasta Instructions
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  • If you don’t want to add clams?
  • What is the best pasta to use
  • How to cook pasta
  • How to store it
  • More Seafood Recipes
  • Classic Seafood Pasta
    • Ingredients US CustomaryMetric 1x2x3x
      • *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.
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • Seafood – a mixture
  • Clams – in the shell
  • Olive Oil
  • Garlic – 1 -2 cloves garlic
  • Italian parsley – chopped fresh parsley also known as flat leaf parsley
  • Hot pepper flakes – red pepper flakes a dash or two will do
  • White wine – dry white wine
  • Pasta – cooked spaghetti or linguine

What type of seafood to use

I like to use a mixture of shrimp, scallops, calamari, mussels, haddock and cod.

Pasta with seafood in a white bowl.

Can you use frozen seafood?

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.

What wine is good for cooking with?

A dry white wine is usually best for cooking. Pinot Grigio, Sauvignon Blanc, and Chardonnay would make nice choices.

How to prepare fresh clams for cooking

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.

Seafood Pasta Instructions

In a medium pan add the clams, cover and cook on medium heat until they open, 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.

The cooked clams and liquid in a bowl.

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.

Garlic, oil and hot pepper flakes in a black pan.

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.

The seafood in the pan.
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    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 completely dry. Serve immediately topped with fresh chopped parsley.

    The cooked seafood pasta in the pan.

    If you don’t want to add clams?

    If you don’t want to add clams, then add double the amount of assorted seafood and for the clam liquid use fish broth, either store bought or homemade.

    What is the best pasta to use

    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.

    How to cook pasta

    Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.

    Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.

    After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.

    Pasta on a white plate.

    Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.

    Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce (like this recipe) then cook it at least one minute less (pasta very al dente).

    How to store it

    This is one type of pasta dish that is best consumed at the time it is made. If you do have leftovers, then store in an airtight container and refrigerate for up to 1 day, re-heat on the stove, add a little water (pasta water if available) and heat through.

    So if you are looking for a delicious Fish dish to serve to family, friends or even during this Holiday Season, then I hope you try this Classic Seafood Pasta and let me know what you think. Buon Appetito!

    Pasta in a white bowl with a fork.

    More Seafood Recipes

    • Italian Tomato Seafood Pasta
    • Italian Fried Seafood
    • Italian Seafood Salad
    • Homemade Italian Fish Soup
    Seafood pasta in a white bowl.

    Classic Seafood Pasta

    Rosemary Molloy
    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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    Prep Time 15 mins
    Cook Time 10 mins
    If using fresh clams resting time 2 hrs
    Total Time 2 hrs 25 mins
    Course Main Dish
    Cuisine Italian
    Servings 4 servings
    Calories 409 kcal

    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.

        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.
        This is one type of pasta dish that is best consumed at the time it is made. If you do have leftovers, then store in an airtight container and refrigerate for up to 1 day, re-heat on the stove, add a little water (pasta water if available) and heat through.
         
        If you don’t want to cook clams then use 1 pound of mixed seafood and for the liquid use fish broth. Your own homemade or store bought.

        Nutrition

        Calories: 409kcalCarbohydrates: 46gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 3mgSodium: 524mgPotassium: 105mgFiber: 3gSugar: 1gVitamin A: 416IUVitamin C: 5mgCalcium: 22mgIron: 2mg
        Keyword Italian seafood pasta, seafood pasta, seafood pasta recipe, spaghetti with seafood
        Tried this recipe?Let us know how it was!

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          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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