There’s nothing quite like a plate of classic Italian seafood pasta.
This dish combines shrimp, scallops, and clams with garlic, tomatoes, and white wine for a fresh and flavorful pasta that feels like dining on the coast of Italy.
Why You’ll Love This Recipe
It’s light, fresh, and packed with seafood flavor.
The garlic, olive oil, and wine create a simple yet elegant sauce.
Perfect for dinner parties but easy enough for a weeknight.
Pairs beautifully with crusty bread and a crisp glass of wine.
What You’ll Need (Ingredient Highlights)
Spaghetti or linguine provides the perfect base for the seafood.
Shrimp and scallops add sweetness and tenderness.
Clams or mussels bring a briny, ocean-fresh flavor.
Cherry tomatoes balance the seafood with natural sweetness.
White wine creates a bright, aromatic sauce.
Pro Tips Before You Start
Scrub and clean clams or mussels thoroughly before cooking.
Reserve pasta water—it’s the key to a silky sauce.
Cook seafood just until done; overcooking makes it rubbery.
Use a good-quality dry white wine for best flavor.
How to Make Classic Italian Seafood Pasta
Step 1 – Prep the ingredients
Rinse and dry seafood. Chop garlic and halve tomatoes.
Step 2 – Cook the pasta
Boil salted water. Cook spaghetti or linguine until al dente, reserving some water. Drain.
Step 3 – Sauté garlic and tomatoes
Heat olive oil in a skillet, add garlic, sauté briefly, then add cherry tomatoes until blistered.
Step 4 – Add the seafood
Add shrimp, scallops, and clams.
Pour in white wine, sprinkle red pepper flakes, cover, and steam until clams open.
Step 5 – Combine with pasta
Toss seafood mixture with pasta, adding pasta water to loosen sauce.
Step 6 – Serve
Plate, garnish with parsley, and enjoy with bread.
What to Serve Them With
Pair with crusty Italian bread to soak up the sauce.
Serve with a crisp green salad for balance.
Enjoy with a chilled glass of Pinot Grigio or Sauvignon Blanc.
Variations / Substitutions
Swap spaghetti with linguine, fettuccine, or even penne.
Add calamari for extra seafood variety.
Use red chili flakes generously for a spicier version.
Storage & Leftovers
Best enjoyed fresh, but leftovers can be refrigerated for 1–2 days.
Reheat gently in a skillet with a splash of olive oil or pasta water.
Avoid freezing, as shellfish don’t thaw well.
FAQs
Can I use frozen seafood?
Yes, just thaw completely and pat dry before cooking.
What’s the best wine for seafood pasta?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best.
Can I make this without wine?
Yes, substitute with seafood stock or chicken broth.
How do I know when clams are cooked?
They open when ready; discard any that remain closed.
Can I add cream to the sauce?
Yes, though it will turn into more of a creamy seafood pasta.
Is this dish spicy?
Only if you add red pepper flakes—adjust to your taste.
Can I prepare the seafood ahead of time?
It’s best cooked fresh, but you can prep and clean earlier.
What type of pasta holds sauce best?
Linguine is ideal, but spaghetti and fettuccine also work well.
Can I make this gluten-free?
Yes, just use gluten-free pasta.
How can I make it more filling?
Serve with bread, or add extra pasta or vegetables like zucchini.
Final Thoughts
Classic Italian seafood pasta is light, flavorful, and truly satisfying.
It’s a restaurant-worthy dish that’s surprisingly easy to make at home, bringing a taste of the sea straight to your table.
