Italian seafood stews are one of my favorite things to make. Whether it’s a Cioppino, Frutti DiMare, or Seafood Fra Diavolo, I’m always ready to make some Italian seafood dishes.
I was in Newport, Rhode Island recently visiting some friends. We were throwing a dinner party and I was in charge of the menu…and the cooking.
Since Rhode Island is known for some of the freshest seafood around, I decided to take a trip to the local fishmonger. My intention was to get shrimp, mussels and clams.
I was going to make a seafood pasta recipe that I knew everyone would love.
But wouldn’t you know. When I got to the fish market they were out of mussels.
This place only sells really fresh shellfish. I got there too late and all of the wild mussels were gone!
It wasn’t the end of the world. I knew that even without the mussels, this easy recipe was going to be a huge hit. I got scallops instead of mussels.
If you’re a seafood lover, you have to appreciate this easy yet elegant meal. The way the al dente spaghetti combines with the light tomato sauce and seafood is really special.
I think you’ll love this simple Italian seafood recipe with shrimp, clams and scallops.
I took some pictures and made a video so you can see how I made it.
How To Prepare The Shellfish
Make sure you clean your shellfish before you start cooking. It’s really important and won’t add much to your prep time.
When you are cooking fresh shellfish, you have to keep in mind that there is going to be some sand on them. To get rid of the sand you should fill a large bowl with cold water.
Add the shellfish to the bowl and let them soak for at least 20 minutes. You’ll notice that as the shellfish sits in the water, the sand that they carry will settle at the bottom of the bowl.
This method of cleaning will work for clams, mussels and most types of shellfish.
You also want to make sure that when you cook shellfish, they aren’t dead. It’s important to only use live mussels and live fresh clams.
Clams and mussels with unopened shells are a good sign. That usually means they are alive.
If you do notice some with open shells, give them a little squeeze. If they close back up they are alive and well.
If they stay open, throw them away. Clam shells that stay open are usually a sign that the clam is dead and that could ruin the entire dish.
This Is What You’ll Need To Make Your Shrimp, Mussels and Clams Recipe
This recipe doesn’t call for any fancy ingredients. You should be able to find everything, including the fresh seafood, at most local grocery stores.
So even if you don’t live by the ocean you will still be able to make this beautiful dish!
Seafood
The seafood ingredients for this dish can vary. You can use shrimp, mussels, clams, scallops and calamari. Sometimes I use them all and sometimes I use a couple.
It really depends on what is fresh and available.
Tomatoes
For this dish I like to use a good quality can of crushed tomatoes or tomato passata.
Garlic
I always recommend that you cook with fresh garlic cloves whenever possible. Try to avoid the garlic that is sold in a jar.
There’s nothing better than the smell of a fresh garlic clove sauteing in olive oil.
Olive Oil
Use good quality olive oil. I’ve been really impressed with Sicilian extra virgin olive oil lately.
Parsley
When I cook seafood, parsley is my herb of choice. I take fresh parsley leaves and chop them up until they are really fine.
White Wine
I like using dry white wine when I cook seafood. It doesn’t have to be an expensive bottle. It should be something that is good enough to drink though.
Avoid the cooking wines that they sell at the supermarket.
Seasoning
Keep the seasoning simple. All you will need is Kosher salt, black pepper and crushed red pepper.
Pasta
I like using thin, long pasta with this seafood dish. Either spaghetti or linguine will do the trick. I actually prefer a dry pasta for this recipe.
How to Make this Italian Shrimp, Mussels and Clams Recipe
I’m going to break this recipe down into a few simple steps. It’s really easy.
Step 1
After you’ve cleaned your seafood, take a large pot and add about an inch of water. Put your clams in the pot and cover it.
In 2-3 minutes the clam shells will steam open. Using a slotted spoon or pair of tongs, place the steamed clams into a bowl and let them cool.
Remove the clams from the shells and set them aside.
Step 2
I made this recipe with large shrimp… or is it large shrimps? You tell me.
So I removed the tails from the shrimp and deveined them. I washed them off and patted them dry with a paper towel.
I took about half of the shrimp and chopped them up into pieces about a quarter of an inch. I like doing this because it’s nice to get some shrimp on your fork when you twirl your spaghetti.
Step 3
Take a large skillet or dutch oven and put it on medium heat. Coat the bottom of the pan with olive oil and add chopped garlic, red pepper flakes, parsley and diced shrimp.
Season it with salt and pepper. In about 3-4 minutes the garlic should be golden brown and the diced shrimp will turn pink.
Transfer the cooked diced shrimp to a plate and saute the whole shrimp. It will take about a minute on each side. Transfer the cooked whole shrimp to a plate.
Add the scallops to the pan and sear them on both sides.
Step 4
Deglaze the pan with the white wine and let it reduce by half.
Step 5
Put the crushed tomatoes in the pan, turn the stove up to medium-high heat and let it come to a boil. When it reaches a boil turn it down to a simmer and let it cook for about 20 minutes.
Step 6
Add all of the shrimp, clams and scallops to the pan and let them simmer for about 10 minutes.
Step 7
While the seafood is cooking, boil the spaghetti in a large stockpot. Follow the directions on the package so that it’s al dente.
Step 8
Drain the spaghetti and put it back in the same pan as the seafood sauce. Toss it around so it gets thoroughly coated.
Step 9
Transfer the spaghetti to a large serving bowl and cover it with a good amount of the seafood and tomato sauce.
Now it’s time to eat!
What To Serve With This Italian Shrimp, Mussels and Clams Recipe
This dish only needs a simple side salad with a nice red wine vinaigrette. I like making a salad with lettuce, thin sliced red onion, tomato and cucumber.
It’s not a bad idea to serve a loaf of crusty bread or garlic bread to soak up the sauce. That’s my favorite part.
If you’re looking for other things to serve with this Italian Shrimp, Mussels and Clams Recipe, here are a few ideas…
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