Spaghetti with Mixed Seafood

from Williams-Sonoma

Serves 4

  • 1/3 cup olive oil
  • 3 large cloves of garlic, thinly sliced
  • 1 large shallot, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 pound small clams such as littleneck or Manila, scrubbed
  • 1/2 pound mussels, scrubbed and debearded if necessary
  • 1/2 pound large shrimp, peeled and deveined, tails intact
  • 1/2 pound lump crabmeat, picked over for shell fragments
  • Salt
  • 1 pound spaghetti or linguine
  • 1/3 cup fresh basil, minced

Cook the seafood:
Bring a large pot of water to a boil. In a large frying pan over medium-low heat, warm the oil. Add the garlic, shallot, and red pepper flakes and sauté until fragrant and softened, about 2 minutes. Add the shrimp and sauté until they are just opaque throughout, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside. Add the wine, clams, and mussels to the pan, discarding any mussels or clams that fail to close to the touch. Raise the heat to medium, cover, and cook, shaking the pan occasionally, until the clams and mussels open, about 10 minutes. Discard any empty shells and any unopened clams or mussels. Add the shrimp back to the pan along with the crabmeat and warm briefly to blend the flavors, about 3 minutes.

Cook the pasta:
Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking. When the pasta is not quite al dente, about 1 minute less than the package directions, drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce along with the basil. Toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce and serve.

  • from:
  • Food Made Fast—Soup
  • from Williams-Sonoma
  • Oxmoor House 2006
  • $17.95/hardcover
  • Color photographs throughout
  • ISBN:
  • 0-8487-3135-2 (Pasta)
  • 0-8487-3136-0 (Soup)
  • 0-8487-3137-9 (Weeknight)
  • 0-8487-3138-7 (Baking)
  • 0-8487-3139-5 (Slow Cooker)
  • Recipe reprinted by permission.

Buy Pasta

Buy Soup

Buy Weeknight

Buy Baking

Buy Slow Cooker


Food Made Fast

Food Made Fast recipes from the Spring 2007 books in the series: Seafood, Grilling, Salad, and Asian.


This page modified March 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home