Classic Seafood Pasta
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.
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.
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.
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.
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 completely dry. Serve immediately topped with fresh chopped parsley.
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.
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!
More Seafood Recipes
Classic Seafood Pasta
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!