The sauce in this pasta recipe is very simple and uses few ingredients, but the combination of fresh tomatoes, garlic, basil, and white wine creates a rich, flavorful base for the dish. And it doesn’t overpower the main ingredient: seafood.
You can use only one kind of shellfish in this dish, but including an assortment gives it a variety of tastes and textures that balance the garlicky tomato sauce. Mussels, small to medium shrimp, and clams all cook in about the same time if they’re shelled and are of similar size. If the mussels are large, simply add them to the sauce about two minutes before adding the shrimp and clams.
Crab meat and calamari also work well in the dish. Most seafood markets sell squid already cleaned and sometimes cut into rings. If you buy cleaned, whole bodies, simply slice them into half-inch rings and leave the tentacles whole. Both crab and calamari add a delicately sweet flavor to the sauce that complements the brininess of the stronger shellfish.
If you include chunks of fresh- or saltwater fish in the pasta, choose one without too strong an individual flavor. Cod, halibut, sea bass, or grouper add a subtle, mild taste, whereas salmon, swordfish, or tuna can dominate the flavor of the entire dish.
Seafood Pasta with Garlicky Tomato Sauce
Serves 4
Ingredients
- 1/2 lb spaghetti or linguini
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, chopped
- 1 large shallot, finely chopped
- 1 pint grape tomatoes, quartered lengthwise if large, halved if small
- 2-3 tbsp chopped fresh basil
- 3/4 cup dry white wine
- sea salt
- freshly ground black pepper
- 1 lb assorted seafood, such as shelled mussels, shrimp, and clams; crab meat or calamari sliced into rings, plus tentacles; and bite-sized chunks of halibut, cod, or other mild whitefish
Preparation
- Boil the pasta in a large pot according to package directions.
- Heat a large, deep skillet over medium heat and add the olive oil. Add the garlic and shallot and cook until softened, stirring often, about 3 minutes. (Do not let burn.)
- Add the tomatoes, basil, and wine and season with salt and pepper. Cook until the tomatoes release their juices and soften, about 10 minutes.
- Add the seafood and stir well to combine. Cover and cook 4-5 minutes, depending on type and size. Re-season with salt and pepper, if desired.
- Drain the pasta and add to the seafood sauce in the skillet. Toss well to combine. Divide among 4 bowls and serve right away.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
