Seafood Spaghetti (Full Recipe)

Yield

• 2–3 servings

Total Time

• Prep: 15 minutes
• Cook: 20 minutes

Ingredients

Pasta

• 200–250g spaghetti
• Salt (for boiling water)

Seafood

• 200g shrimp (peeled, deveined)
• 200g mussels
• 200g clams

Sauce Base

• 3 tbsp olive oil
• 4 cloves garlic (sliced)
• 1 small chili (optional)

Liquids

• 100ml white wine
• 100ml seafood stock (or pasta water)

Finish

• Fresh parsley (chopped)
• Salt & black pepper
• Lemon zest (optional)

Instructions

Step 1: Cook Pasta

• Boil spaghetti in salted water
• Cook until al dente
• Reserve 1 cup pasta water

Step 2: Open Shellfish

• Heat olive oil + garlic + chili
• Add mussels + clams + white wine
• Cover and cook until they open (3–5 min)

👉 Discard any unopened ones

Step 3: Add Shrimp

• Toss shrimp into the pan
• Cook 2–3 minutes until pink

Step 4: Combine

• Add cooked spaghetti
• Add a splash of pasta water
• Toss everything together

Step 5: Finish

• Add parsley + black pepper
• Adjust salt
• Optional: lemon zest for brightness

Flavor Profile

• Light, garlicky, slightly briny
• Fresh seafood sweetness
• Subtle acidity from wine
• Clean, not creamy

Pro Tips

• Don’t overcook seafood → rubber texture = game over
• Use pasta water to emulsify sauce (restaurant trick)
• Fresh seafood = biggest difference

Optional Upgrades

• Add cherry tomatoes for a slight sweetness
• Add butter at the end for richer mouthfeel
• Add squid or scallops for more variety

How to Serve

• Immediately, while hot
• With crusty bread
• Pair with white wine (next level combo)