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If you love the ocean’s bounty combined with rich, comforting flavors, then you are going to adore this Simple Mixed Seafood Tomato Marinara Pasta Recipe. This dish brings together tender linguine bathed in a vibrant marinara sauce, loaded with succulent scallops, juicy shrimp, briny mussels, and sweet clams. Every bite bursts with freshness and warmth, making it a perfect meal to share on a cozy night or to impress friends without fuss. The balance of tomato, garlic, and herbaceous parsley alongside a medley of seafood delivers an irresistible taste of coastal Italy right in your own kitchen.
Ingredients You’ll Need
To craft this Simple Mixed Seafood Tomato Marinara Pasta Recipe, you only need a handful of straightforward ingredients that each play an important role. The linguine acts as the perfect canvas absorbing that luscious marinara, while fresh seafood brings layers of texture and ocean-fresh flavor. Olive oil and parsley add brightness and help tie everything together beautifully.
- Approx. 4 ounces linguine or spaghetti: Choose your favorite long pasta for that classic Italian feel; cooked al dente works best to hold the sauce.
- 1 Tbsp olive oil: This is essential for searing the seafood and infusing a fruity, rich undertone to the dish.
- 8 scallops, thawed (if frozen): Their tender, sweet flavor pairs wonderfully with the tangy marinara sauce.
- 8 shrimp, thawed and deveined: Adds a delightful juicy snap and vibrant pink color.
- 1.5 cups marinara pasta sauce: Use a quality sauce or homemade for the best rich tomato base.
- 8 mussels, cleaned and beards removed: These bring a subtle briny ocean essence, perfectly complementing the other seafood.
- 8 clams, cleaned: Their natural sweetness enhances the overall seafood medley.
- 1/2 cup parsley, finely chopped: Fresh parsley brings a pop of color and a refreshing herbal note.
- Salt and pepper, to taste: Simple seasonings to balance and enhance all flavors.
- Optional – pinch of red pepper flakes: Adds just the right touch of heat, if you like a little kick.
- Optional – juice of 1/2 a lemon: A squeeze brightens the dish with a burst of acidity.
- Optional – freshly grated parmigiano-reggiano: For that savory, nutty finish atop the pasta.
How to Make Simple Mixed Seafood Tomato Marinara Pasta Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add your linguine or spaghetti and cook until al dente, following the package instructions. This ensures your pasta has enough bite to stand up to the saucy seafood without becoming mushy. Once cooked, drain the pasta and set it aside as you prepare the sauce.
Step 2: Sear the Scallops
In a large pan heated over medium-high heat, add the olive oil. When shimmering, carefully place the scallops in the pan and cook each side for about 3 to 4 minutes. You want them to develop a golden crust while remaining tender inside. Remove the scallops and set them aside on a clean plate to keep warm.
Step 3: Cook the Shrimp
Using the same pan, you may add a little more olive oil if needed. Toss in the shrimp and cook for about 1 minute per side, just until they turn a gorgeous pink and become opaque. Set these aside with the scallops so they don’t overcook while you prepare the rest of the sauce.
Step 4: Simmer the Marinara with Mussels and Clams
Pour your marinara sauce into the pan and bring it gently to a simmer. Add the cleaned mussels and clams, cover the pan, and allow them to cook for about 5 minutes. This step is crucial as it steams the shellfish and infuses the sauce with their briny flavors. Make sure to discard any shells that do not open after cooking to ensure safety.
Step 5: Combine Seafood and Pasta
Remove the pan from heat and stir the scallops and shrimp back into the simmering sauce. Add the cooked pasta along with the finely chopped parsley. Toss everything together to create a harmonious mix where every strand of pasta is coated with rich sauce and pockets of seafood are evenly distributed.
Step 6: Serve Hot and Garnish
Plate your Simple Mixed Seafood Tomato Marinara Pasta Recipe while it’s piping hot. Finish with a squeeze of fresh lemon juice, a sprinkle of red pepper flakes if you desire some heat, and a generous shower of freshly grated parmigiano-reggiano to elevate those savory notes. This is the moment where the dish truly shines.
How to Serve Simple Mixed Seafood Tomato Marinara Pasta Recipe
Garnishes
A handful of finely chopped parsley adds a fresh herbal brightness, while a dusting of parmigiano-reggiano introduces a creamy, nutty flavor contrast. A squeeze of lemon juice brings out the seafood’s natural sweetness, and red pepper flakes add a gentle warmth that can be adjusted to your liking. These simple garnishes make the dish pop visually and flavor-wise.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness of the marinara. Garlic bread or crusty baguette slices are perfect for mopping up every last drop of sauce. For a more substantial meal, roasted vegetables or a chilled glass of white wine complement the seafood’s delicate flavors beautifully.
Creative Ways to Present
Serve this vibrant seafood pasta family-style in a large, shallow bowl so everyone can admire the colorful medley of shellfish and sauce. You might also plate individual portions garnished with a lemon wedge and extra parsley for an elegant dinner party. For informal gatherings, mini portions in small bowls with a drizzle of good olive oil make for delightful bites.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Simple Mixed Seafood Tomato Marinara Pasta Recipe, store them in an airtight container in the refrigerator. It’s best eaten within 1 to 2 days for optimal flavor and freshness since seafood tends to lose its delicate texture quickly after cooking.
Freezing
Freezing is not recommended for this seafood pasta dish. The shrimp, scallops, mussels, and clams can become rubbery and lose their quality when frozen and reheated. The pasta may also turn mushy. Instead, enjoy the recipe fresh or refrigerated within a short time frame.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave at short intervals to prevent overcooking the seafood. Adding a splash of water or broth can help loosen the sauce and keep the pasta from drying out. Stir frequently until heated through and serve immediately for the best taste.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Just make sure to fully thaw and pat dry your seafood before cooking to prevent excess moisture in the pan and achieve a nice sear on scallops and shrimp. Frozen mussels and clams should be cleaned thoroughly, too.
What type of pasta works best in this recipe?
Long, thin pastas like linguine or spaghetti work best because they hold onto the marinara sauce and mix well with chunks of seafood. That said, feel free to experiment with other pastas you love.
Can I make this recipe spicier?
Yes, adding extra red pepper flakes or even a dash of hot sauce to the marinara can amp up the heat. Just add gradually so the spice complements rather than overwhelms the delicate seafood flavors.
How do I know when the shellfish are cooked?
The best sign is that the mussels and clams open their shells during cooking. Discard any that remain closed after steaming, as they’re not safe to eat. The shellfish should be tender and juicy, never rubbery.
Is this dish gluten-free?
The core ingredients are naturally gluten-free, but traditional pasta contains gluten. To make this recipe gluten-free, simply swap the linguine for a gluten-free pasta of your choice and double-check your marinara sauce label for hidden gluten.
Final Thoughts
This Simple Mixed Seafood Tomato Marinara Pasta Recipe is a celebration of fresh flavors, minimal fuss, and maximum satisfaction. Every time I make this, it feels like a special occasion — whether you’re cooking for two or sharing with friends. It’s a surefire way to bring the warmth of the seaside to your dining table, and I can’t wait for you to experience this delicious gem yourself. Dive in and enjoy every joyful bite!
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Simple Mixed Seafood Tomato Marinara Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Simple Mixed Seafood Tomato Marinara Pasta is a delightful seafood pasta dish featuring tender scallops, shrimp, mussels, and clams simmered in a rich marinara sauce. Served over al dente linguine or spaghetti and garnished with fresh parsley and optional lemon juice and parmesan, this recipe offers a quick yet elegant dinner that captures the flavors of the sea with a comforting Italian twist.
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
- 1/2 cup parsley, finely chopped
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes
- Optional: juice of 1/2 a lemon
- Optional: freshly grated parmigiano-reggiano
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside.
- Sear the scallops: While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Once hot, place the scallops in the pan and cook them 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 the shrimp: In the same pan, cook the shrimp for about 1 minute per side until they turn pink and are just cooked through. You can add more olive oil if needed. Remove shrimp and place them on the plate with the scallops.
- Simmer seafood in marinara sauce: Pour the marinara sauce into the same pan and bring it to a simmer. Add the mussels and clams to the simmering sauce, then cover and cook for about 5 minutes or until all the shells have opened. Discard any unopened shells.
- Combine seafood and pasta: Remove the pan from the heat. Return the cooked scallops and shrimp to the sauce, then add the cooked pasta and finely chopped parsley. Stir everything together gently until well combined and heated through.
- Serve and garnish: Divide the mixed seafood marinara pasta onto plates. Garnish with a squeeze of fresh lemon juice, a pinch of red pepper flakes if you like a bit of heat, and freshly grated parmigiano-reggiano cheese. Serve immediately while hot.
Notes
- Ensure that all shellfish are properly cleaned and beards removed before cooking to avoid grit.
- Do not overcook scallops or shrimp to maintain their tender texture.
- Discard any mussels or clams that do not open after cooking to ensure safety.
- You may use spaghetti instead of linguine based on availability or preference.
- For a spicier dish, increase the amount of red pepper flakes to taste.
- Fresh parsley adds a bright, fresh flavor but can be substituted with basil or omitted if unavailable.
