Pasta with Shellfish Marinara

Pasta with Shellfish Marinara

Yes, the tomato sauce is not red and thick. But the flavor is so much better, at least for me, than sweet, ketchupy tomato sauces. The salty, rich flavor of the sea is captured as the shellfish steams in the sauce, releasing its juices.

I began by sautéing local fresh plum tomatoes in garlic – soon enough I will be switching to canned varieties. Seafood base is a great time-saver and what I used for a quick flavor kick, but lucky you if you’ve fresh, intense stock to use as a substitute. I spent about $13.00 for all the seafood used for the recipe at Whole Foods (none were add items, but do go on sale frequently at the stores.)

Why not toss some shrimp into the mix? Mix and match the seafood as you desire. All mussels or 100% clams would be fine in this recipe and would eliminate the shellfish cooking time juggling act. A baguette is essential for sopping up the flavorful brew.

Recipe: Pasta With Shellfish Marinara


  • 3-4 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1 pound (6 large) ripe roma tomatoes, cored, halved, cut to 1/4-inch dice (3 cups)
  • 10 ounces spaghetti
  • 1/2 cup white wine
  • 1 dozen clams
  • 1/2 pound bay scallops
  • 1 dozen mussels
  • 1 teaspoon concentrated seafood stock* or seafood seasoning, such as Old Bay
  • 1 cup torn basil


  1. Bring a large pot of salted water to a boil.
  2. In a large sauté pan, heat 2 tablespoons olive oil over medium to low heat. Add garlic, pepper flakes, and tomatoes and simmer 5 minutes until tomatoes are beginning to collapse. Add wine and stock concentrate or seafood seasoning, and continue cooking 10 minutes.
  3. Cook pasta according to package instructions. Drain and toss with 1-2 tablespoons of olive oil.
  4. While pasta is cooking, add clams to pan with tomato sauce; cover and simmer until they are open, removing and reserving in a bowl, covered in foil; discard clams that do not open. Add mussels and scallops to pan. Cover and simmer until mussels are just opening and scallops are just cooked; discard mussels that do not open. Return clams to pan.
  5. Stir pasta into sauce and let sit in sauce 10 minutes, covered and occasionally stirring. The starch of the pasta will slightly thicken the sauce. Re-season with kosher salt and red peppers, if necessary. Stir in basil and serve.

*I used “Better Than Bouillon” clam base

Time: 30 minutes

Number of servings (yield): 6

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Feed Your Clock"

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *