This Spaghetti Seafood dish is an elegant fusion of Italian pasta and ocean-fresh seafood — packed with tender shrimp, mussels, clams, squid, and more. Tossed in a rich tomato-garlic sauce or a light white wine and herb base, this seafood spaghetti brings restaurant-quality flavor straight to your kitchen.
Popular along coastal regions of Italy, spaghetti alle vongole (with clams) is a classic, but this version upgrades it by including a mix of seafood for a more indulgent experience. Whether you’re cooking for a special occasion or just craving something rich and satisfying, this seafood spaghetti will not disappoint.
The secret to a great seafood pasta lies in the freshness of the ingredients and balancing the flavors — a perfect harmony of briny seafood, fragrant garlic, sweet tomatoes, and a touch of heat from chili flakes. It’s a dish that feels fancy yet comes together quickly, making it ideal for weeknight dinners or dinner parties.
And the best part? You can customize the seafood based on what’s available or your personal favorites — shrimp, scallops, squid rings, mussels, and clams all work beautifully.
Serve it with crusty bread and a glass of crisp white wine for an unforgettable dining experience!
Ingredients (Serves 4):
For the Seafood Mix:
- 8 oz shrimp, peeled and deveined
- 8 oz mussels, cleaned and debearded
- 6 oz clams, scrubbed and soaked
- 1/2 cup squid rings (calamari)
- 2 tbsp olive oil
For the Sauce:
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1/2 cup dry white wine (or chicken broth)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red chili flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
For the Pasta:
- 12 oz spaghetti
- Salt (for boiling water)
Optional:
- Grated Parmesan cheese (for serving)
- Lemon wedges (for garnish)
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain and set aside.
Step 2: Prepare the Seafood
Rinse all seafood thoroughly. Discard any mussels or clams that are open and don’t close when tapped.
In a large skillet or pan, heat olive oil over medium heat. Add garlic and onions, and sauté for 1–2 minutes until fragrant.
Add shrimp, squid, and white wine or broth. Let it simmer for 2–3 minutes. Then add mussels and clams, cover, and steam for 4–5 minutes until shells open. Discard any unopened shells.
Step 3: Make the Sauce
Stir in crushed tomatoes, oregano, basil, and chili flakes. Simmer for another 5–7 minutes until slightly thickened and well combined.
Season with salt and pepper to taste.
Step 4: Combine Everything
Add the cooked spaghetti directly into the pan with the seafood sauce. Toss well to coat the pasta evenly.
Cook for another 2–3 minutes to allow the flavors to meld together.
Step 5: Serve Hot
Transfer to warm serving plates. Garnish with fresh parsley and grated Parmesan if desired. Serve with lemon wedges for a bright finish.
Pro Tips:
- Use fresh seafood for the best flavor — or high-quality frozen seafood if fresh isn’t available.
- Don’t overcook the seafood — it becomes rubbery.
- Add a splash of lemon juice at the end for brightness.
- Substitute spaghetti with linguine or fettuccine if preferred.
- Save time by using pre-cooked seafood or canned clams.
