20-Minute Seafood Pasta al Scoglio
Spaghetti tossed with fresh clams, mussels, shrimp, and a quick garlicky tomato broth—no cream, all briny flavor. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 8 oz spaghetti
- 8 count littleneck clams
- 8 count mussels
- 6 count large shrimp, peeled & deveined
- ¾ cup canned crushed tomatoes
- ½ cup dry white wine
Instructions
- 1
Boil spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high. Add 4 minced garlic cloves; cook 30 seconds until fragrant.
- 3
Pour in wine, tomatoes, and 1/4 tsp red pepper flakes. Bring to a simmer; add clams and mussels.
- 4
Cover and cook 5 minutes until shells start opening. Stir in shrimp; cook 2 minutes more until pink.
- 5
Add cooked spaghetti and 0.5 cup pasta water; toss gently for 1 minute until sauce coats the noodles.
- 6
Discard any unopened shells. Finish with salt, pepper, and a squeeze of fresh lemon. Serve immediately.
Tools you’ll need
- large pot (for pasta)
- large skillet with lid
- wooden spoon
- tongs
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