White bowl of pasta with clams, shrimp, mussels, fish, and tomatoes.

Seafood Pasta Recipe

Contributor: Jill Silverman Hough

If you love seafood, this is the pasta for you, brimming with clams, mussels, fish, scallops, and shrimp!

  • Author: Jill Hough
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • 12 oz. spaghetti, or other favorite pasta
  • 3 Tbsp. olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp. red pepper flakes
  • 12 small clams, scrubbed
  • 12 mussels, scrubbed and debearded
  • 1/3 cup bottled clam juice
  • 1/2 tsp. salt, plus more to taste
  • 1/2 cup dry white wine, divided
  • 6 oz. firm white fish fillets, such as halibut, sturgeon, or swordfish, or a combination, cut into 1-in. pieces
  • 6 oz. sea scallops (see note)
  • 6 oz. large raw shrimp, peeled and deveined
  • 1 cup diced tomatoes or drained canned diced tomatoes
  • 4 Tbsp. (1/2 stick) butter, cut into 3 or 4 pieces
  • 2 Tbsp. chopped fresh parsley


  1. Cook the pasta according to package directions.
  2. Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring occasionally, for 30 seconds.
  3. Add the clams, mussels, clam juice, salt, and 1/4 cup of the wine and bring to a boil. Reduce to a simmer, cover, and cook for 2 minutes.
  4. Add the fish, scallops, and shrimp. Increase the heat to medium-high and return to a boil. Reduce to a simmer, recover, and cook until the mus­sels and clams are open and the fish, scallops, and shrimp are cooked through, 4 to 6 minutes (discard any clams or mussels that don’t open). Remove from the heat.
  5. Drain the pasta and transfer it to a serving bowl or to individual bowls. Use a slotted spoon to arrange the seafood on top.
  6. Add the tomatoes, butter, and remaining 1/4 cup of wine to skillet and stir until the butter melts (put the skillet over very low heat if the butter isn’t melting). Add more salt to taste.
  7. Spoon the sauce over the seafood and sprinkle with the parsley.


Note: Sea scallops are 1 1/2 to 2 inches large, as opposed to bay scallops, which are about 1/2 inch.