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This Pasta With Clams And Scallops is ready in 30 minutes or less! The perfect quick & flavorful dinner idea for your family and friends. Loaded with flavor
Delicious Pasta With Clams And Scallops – Recipe Tutorial
I don’t know about you, but I cannot get enough of a big plate of spaghetti, especially when it has tons of flavor. This tasty Pasta With Clams And Scallops is ready from start to finish in 30 minutes or less and it’s simple enough for an easy weeknight meal and elegant enough for entertaining.
If you’re celebrating Lent, this dish is perfect for you since it doesn’t have any meat and it makes a big platter for the whole family. The idea is to invite your relatives and get them all in the kitchen. Have one chop the onions, the other cook the pasta, etc. My family loves to get in the kitchen so I welcome their help.
Don’t be intimidated by the thought of cooking scallops and clams. They are fairly easy to make and I will show you photos for each step. When you make this yummy Pasta With Clams And Scallops you’ll be an expert.
The secret is the sauce. I used Clamato tomato cocktail. Have you tried it before? It’s delicious by itself but AMAZING inside this sauce. When you cook it and reduce it a bit, it gives a deep complex taste that compliments the seafood and pasta perfectly. You can also add some shrimp if you’d like.
Ready to start cooking? Then put on an apron, wash your hands and let’s get the kitchen dirty (sorry, it’s part of the experience).
We first start by putting 2 pots on the stove. One to cook the pasta and the other one for the sauce. Place water, salt and some oil to a boil. Throw in your spaghetti and let it cook while you make the sauce.
Meanwhile, chop some onions, garlic, and parsley. Heat some olive oil on medium heat and throw in your onions. Cook it for 2-3 minutes and then add the garlic. Cook the garlic for 1-2 minutes more.
Now comes the good part: pour in some white wine.
Then the Clamato.
Let this sauce come to a simmer. You won’t believe the aroma coming from this pot. Add some hot sauce if you’d like.
Now throw in your cleaned clams and cover the pot with a lid. Reduce the heat to medium- low to let the clams steam. About 5-6 minutes.
In the meantime, season the scallops with salt and pepper. Heat olive oil in a small skillet over medium-high heat. Saute the scallops until brown on both sides.
After the 5 minutes have passed, remove the lid from the pot and check if the clams have opened. Any closed clams must be discarded since they are not fresh. I was lucky and all of them opened up beautifully!
Now we add the drained pasta to the sauce.
We stir and add the chopped parsley and the sauteed scallops.
And that’s it, folks! your delicious Pasta With Clams And Scallops is done and ready for eating. See? I told you it was easy and fast.
I hope you can try this delicious Delicious Pasta With Clams And Scallops at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Delicious Pasta With Clams And Scallops - Recipe Tutorial
Ingredients
- 1 Lb Spaghetti
- 2 Cloves garlic crushed
- 1 Onion chopped
- 1/2 cup White Wine your favorite brand
- 1 Cup Tomato Cocktail
- 3 lbs Clams washed
- 1 lb Scallops
- 2-3 tablespoons Parsley chopped
- Salt and Pepper to taste
- Olive Oil
Instructions
- Bring a big pot of salted water to a boil
- Add a splash of oil and the pasta.
- Cook al dente (7-8 minutes) and drain
- Meanwhile, heat a big skillet to medium and add 2 tablespoons of olive oil
- Add the onions and cook for 2-3 minutes
- Add the garlic and cook for 1-2 more minutes
- Pour in the wine and Clamato. Let it cook for a cook until the sauce starts simmering
- Throw in the clams and cover with a lid. Reduce heat to medium-low. Cook for 5-6 minutes
- In the mean time, season the scallops with salt and pepper
- Heat a skillet with 1 tablespoon of olive oil to medium-high heat
- Saute the scallops on both sides until golden
- Remove the lid from the tomato sauce and remove all clams that haven't opened
- Check for seasoning and add salt if needed
- Add the drained pasta, scallops and parsley
- Mix with a spoon until all the ingredients are combined and the sauce it thick
- Serve and enjoy!
Wow, this is a great recipe. I love that it looks so easy to make and it sure does look like it is super tasty. The perfect combination for Lent. #Client
Thank you Ana! I’m glad you liked it
This is excellent recipe. I cooked that last night and it was easy to understand. The taste was incredible and amazing. Thank you for sharing.
Thanks for your feedback Adeline. Glad you liked the recipe!
Terrible recipe both from an ingredient and technique perspective. Clamato is disgusting. If you want red clam sauce just make it with high quality Italian tomatoes. To each their own, but I’m a big fan of just using garlic, white wine, lemon juice and hot pepper if you like it spicy. Also, never put oil in your pasta cooking water, it entirely defeats the primary objective of marrying the sauce with the pasta. Your pasta won’t stick or clump without the use of oil in the water as long as you have enough quantity of water (also the salt in the pasta water is crucial). Also, never drain your pasta it is absolutely the worst thing you can do, use tongs or a spider to get the pasta into the pan with the sauce. Take it out two minutes before the package directions say and finish the cooking of the pasta in the sauce until it’s done. Add more of the pasta Cooking water to the sauce to create the glossy, beautiful and delicious combination of pasta and sauce.
Hi Bill, thanks for taking the time to share your thoughts. Cooking is definitely very personal, and there are many ways to enjoy pasta with seafood.
This recipe was created as an approachable, family-friendly version using ingredients that are easy to find for many home cooks. Clamato isn’t meant to replace a traditional Italian red clam sauce, but rather offer a different flavor profile that some people enjoy and feel comfortable using.
You’re absolutely right that classic techniques like finishing pasta in the sauce with reserved pasta water are wonderful methods, and I appreciate you mentioning them, many experienced cooks do exactly that. That said, there are also multiple ways home cooks prepare pasta successfully, and this recipe reflects one of them.
At Living Sweet Moments, I aim to share recipes that are flexible and welcoming, and I always encourage readers to adapt techniques and ingredients to their own tastes. I appreciate you stopping by and sharing your perspective.