Seafood Spaghetti

Fresh seafood is the star of this light, beach-worthy pasta dish.

This summer evening dish has everything you need to go all-out al fresco. The fresh, light flavors of summer seafood, a zing of zesty, in-season tomatoes, and fragrant herbs pair beautifully with evening rays of sunshine.

Seafood Spaghetti

Serves: 8

Ingredients

¼ cup olive oil

3 garlic cloves, chopped

3 shallots, chopped

1 lb shrimp, shelled and deveined

1 lb scallops

1 cup dry white wine

1 dozen littleneck clams, scrubbed

1 dozen mussels, scrubbed

1 lb calamari

1 lb spaghetti, cooked

1 cup pasta cooking water

2 cups cherry tomatoes, halved

¼ cup fresh basil, chopped

¼ cup fresh oregano, removed from stems

Instructions

In a large saute pan or paella pan, heat the olive oil. Add garlic and shallots, and sauté briefly. Add the scallops and sauté until just colored on each side. Remove to a large platter. Add shrimp to sauté pan and cook just until pink. Remove to platter.

Bring the wine to a gentle boil in a large pot and add the clams, mussels, and calamari. Cook until shells start to open, about 2 minutes. Remove the seafood to the platter.

Pour the white wine into the sauté pan and deglaze. Reheat the pasta in boiling water, then add to the sauté pan. Add herbs and tomatoes and toss to mix, adding pasta cooking water as needed. Add seafood and mix gently, and season to taste.

Move all to a serving platter and drizzle with extra virgin olive oil before serving.

We recommend a trip to Wholey’s Fish Market for your seafood – make a day of it! Head to the Strip District for breakfast at Cafe Raymond before making your way to the market. Grab a bottle of wine or two at nearby Pennsylvania Libations Wine Shop – using this handy list of what wines to pair with seafood – before wrapping up the morning at Enrico Biscotti Co., to pick up dessert.