This Pasta With Clams And Scallops is a quick and flavorful seafood dinner that is ready in about 30 minutes. Elegant enough for guests, easy enough for weeknights.
Pasta With Clams And Scallops
If you are looking for a seafood pasta that feels a little special without turning dinner into a full production, this pasta with clams and scallops is such a good one to make.
It is fast, flavorful, and perfect for everything from an easy family dinner to a more elegant meal with friends. The combination of tender clams, seared scallops, and pasta tossed in a rich sauce makes it feel restaurant-worthy without the restaurant bill.
And despite how impressive it looks, the process is very doable. Once you make it, seafood pasta night may become a regular thing.
Why You’ll Love This Pasta With Clams And Scallops
- Ready in about 30 minutes
- Elegant enough for entertaining
- Full of seafood flavor
- Perfect for special occasions or weeknight dinners
- Feels fancy without being difficult
Do Not Be Intimidated By The Seafood
Cooking clams and scallops may sound intimidating at first, but they are actually very manageable once you know the basic steps. The clams simply steam in the sauce until they open, and the scallops are quickly seared in a hot skillet.
The biggest thing is timing. You want the clams to open and the scallops to brown nicely without overcooking either one. Once you get that part down, the rest is easy.
How To Make Pasta With Clams And Scallops
Start by bringing a large pot of salted water to a boil for the pasta. While that cooks, begin the sauce in a separate pot so everything is ready around the same time.
Sauté the onions first until softened, then add the garlic and cook just until fragrant.
Pour in the white wine and let it simmer briefly so the alcohol cooks off and the flavor concentrates.
Next, add the tomato-based sauce and let everything come to a gentle simmer. This is where the flavor really starts building.
Let the sauce simmer for a few minutes so the flavors can deepen.
Once the sauce is bubbling, add the cleaned clams and cover the pot. They will steam open in just a few minutes.
While the clams cook, season the scallops with salt and pepper and sear them in a hot skillet until nicely browned on both sides.
Check the clams after about 5 minutes. Any clams that have not opened should be discarded.
Add the drained pasta directly into the sauce so it can soak up all that flavor.
Finish with the chopped parsley and scallops, toss gently, and serve right away.
Tips For The Best Seafood Pasta
- Discard any clams that stay closed after cooking
- Do not overcook the scallops, or they can turn rubbery
- Salt the pasta water well for better flavor
- Have all ingredients prepped before starting, since the recipe moves quickly
What To Serve With It
This pasta pairs beautifully with crusty bread, a fresh green salad, or roasted vegetables. Keep the sides simple to let the seafood shine.
Frequently Asked Questions
How do I know when clams are cooked?
The clams are done when they open. Any clams that stay closed should be discarded.
How do I keep scallops from overcooking?
Sear them quickly over medium-high heat just until browned on both sides.
Can I add shrimp?
Yes, shrimp works very well in this recipe if you want to add more seafood.
Can I make this ahead of time?
This dish is best served fresh, but leftovers can be reheated gently.
I hope you give this delicious Pasta With Clams And Scallops a try. If you make it, tag me on Instagram @LivingSweetMoments.
Pasta With Clams And Scallops (Easy 30-Minute Seafood Pasta)
Ingredients
- 1 pound spaghetti
- 2 cloves garlic crushed
- 1 onion chopped
- 1/2 cup dry white wine
- 1 cup tomato sauce or crushed tomatoes
- 3 pounds clams scrubbed
- 1 pound scallops
- 2 to 3 tablespoons parsley chopped
- 2 tablespoons olive oil plus more for scallops
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and set aside
- Heat 2 tablespoons olive oil in a large skillet over medium heat
- Add onions and cook for 2–3 minutes until softened
- Add garlic and cook for 1 minute until fragrant
- Pour in the white wine and simmer for 2–3 minutes
- Add tomato sauce and bring to a gentle simmer
- Add clams, cover, and cook for 5–6 minutes until they open
- Discard any clams that do not open
- Meanwhile, season scallops with salt and pepper
- Heat a separate skillet over medium-high heat with olive oil
- Sear scallops for 1–2 minutes per side until golden
- Add drained pasta to the sauce and toss to combine
- Add scallops and parsley
- Toss gently and adjust seasoning
- Serve immediately
Notes
• Do not overcook scallops or they will become rubbery
• Use a dry white wine like Sauvignon Blanc or Pinot Grigio
• This dish is best served immediately
• You can add shrimp for extra seafood flavor
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.