Simple Mixed Seafood Tomato Marinara Pasta Recipe
This Simple Mixed Seafood Tomato Marinara Pasta combines tender scallops, shrimp, mussels, and clams in a rich marinara sauce served over perfectly cooked linguine or spaghetti. Ready in 45 minutes, this flavorful seafood pasta dish is perfect for a comforting yet elegant meal, garnished with fresh parsley, a squeeze of lemon, and optional red pepper flakes for a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- Approx. 4 ounces linguine or spaghetti (56 grams; enough for 2 people)
Seafood
- 8 scallops, thawed (if frozen)
- 8 shrimp, thawed and deveined
- 8 mussels, cleaned and beards removed
- 8 clams, cleaned
Sauce & Seasoning
- 1 tablespoon olive oil
- 1.5 cups marinara pasta sauce
- Salt and pepper, to taste
- 1/2 cup parsley, finely chopped
- Optional: pinch of red pepper flakes
- Optional: juice of 1/2 a lemon
- Optional: freshly grated Parmigiano-Reggiano
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the linguine or spaghetti al dente according to package directions, typically around 8-10 minutes. Drain the pasta and set aside.
- Cook Scallops: Heat olive oil in a large pan over medium-high heat. Once hot, add the scallops and cook for 3-4 minutes on each side until they turn opaque. Remove the scallops from the pan and set them aside on a clean plate.
- Cook Shrimp: In the same pan, add more olive oil if necessary. Add the shrimp and cook for about 1 minute on each side until they turn pink and are cooked through. Remove the shrimp and place them on the plate with the scallops.
- Simmer Seafood in Marinara: Pour the marinara sauce into the same pan and bring it to a simmer. Add the mussels and clams, cover the pan, and cook for approximately 5 minutes or until all the shells have opened. Discard any unopened shells for safety.
- Combine Seafood and Pasta: Remove the pan from heat. Add the cooked shrimp and scallops back into the sauce. Then stir in the cooked pasta and finely chopped parsley until everything is well combined.
- Serve and Garnish: Serve the seafood marinara pasta hot. Garnish with a squeeze of lemon juice, freshly grated Parmigiano-Reggiano, and a pinch of red pepper flakes if you prefer some heat. Enjoy immediately for best flavor.
Notes
- Ensure mussels and clams are properly cleaned and beards removed before cooking.
- Discard any mussels or clams that do not open after cooking to avoid food safety risks.
- Add olive oil as needed when cooking shrimp to prevent sticking.
- Adjust seasoning with salt, pepper, and optional red pepper flakes based on taste preference.
- Serve immediately for the best texture and flavor.
