Seafood Spaghetti

This summer, Seafood Spaghetti is all you need to go all-out al fresco. The fresh, light flavors of seafood mingle with a zing of zesty, in-season cherry tomatoes, and fragrant herbs. We like to think this dish belongs on an outdoor picnic table in the evening rays of sunshine. But, you can always keep it handy for when you’re craving a hearty serving of seafood.

Seafood Spaghetti Perfect for a Mediterranean Diet

Don’t feel the guilt while indulging in this delectable Seafood Spaghetti. This recipe actually aligns beautifully with the guidelines of a Mediterranean diet. Fresh, lean seafood like clams, mussels, and shrimp ensures a dose of protein. Then, nutritious and vibrant in-season tomatoes along with the use of heart-healthy olive oil play into the wholesome choices here. The best part is that it’s a meal that your whole family will enjoy while still adhering to your own dietary needs.

Seafood Spaghetti

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• Author: Stephanie Sullivan
• Yield: Serves 8

Print Recipe

Description

Your usual pasta dish gets a major upgrade with fresh seafood.

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Ingredients

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• ¼ cup olive oil
• 3 garlic cloves, chopped
• 3 shallots, chopped
• 1 lb shrimp, shelled and deveined
• 1 lb scallops
• 1 cup dry white wine
• 1 dozen littleneck clams, scrubbed
• 1 dozen mussels, scrubbed
• 1 lb calamari
• 1 lb spaghetti, cooked
• 1 cup pasta cooking water
• 2 cups cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• ¼ cup fresh oregano, removed from stems

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Instructions

1. In a large saute pan or paella pan, heat the olive oil. Add garlic and shallots, and sauté briefly. Add the scallops and sauté until just colored on each side. Remove to a large platter. Add shrimp to sauté pan and cook just until pink. Remove to platter.
2. Bring the wine to a gentle boil in a large pot and add the clams, mussels, and calamari. Cook until shells start to open, about 2 minutes. Remove the seafood to the platter.
3. Pour the white wine into the sauté pan and deglaze. Reheat the pasta in boiling water, then add to the sauté pan. Add herbs and tomatoes and toss to mix, adding pasta cooking water as needed. Add seafood and mix gently, and season to taste.
4. Move all to a serving platter and drizzle with extra virgin olive oil before serving.

Recipe by Stephanie Sullivan
Photography by Adam Milliron

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