If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Recipe information
Yield
8 servings
Ingredients
¼
1
4
¾
3
1
1
1
2
2
3
3
1
Preparation
Step 1
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Step 2
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Step 3
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Step 4
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Step 5
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
Step 6
See the rest of the Feast of the Seven Fishes menu here.
How would you rate Seafood Spaghetti With Mussels and Shrimp?
Leave a Review
Reviews (40)
Back to TopThis was good. I only had shrimp so not a fair review but the sauce cooked down beautifully and I always cook my pasta barely done. I find it absorbs more liquid as it sits. Love the lemon in this. Adds brightness and acidity. Overall a solid recipe
Anonymous
Sacramento, CA
9/2/2023
I made this today and it was delicious. Will make it again. I just have to tweak a few steps like cooking the pasta less.
Marta
Frisco,TX
11/28/2021
Exallent.
Anonymous
London
2/23/2021
My new favourite! I followed the recipe exactly plus threw in a few scallops and voila....best seafood pasta ever! No going back now, this will be my new go-to pasta recipe. Easy, delicious and impressive.
Leanne Z
Vancouver, Canada
1/10/2021
Rave reviews from my family. I followed recipe exactly. They loved the tangy seafood taste. When I make again, I will make it spicer.
Anonymous
Saint Cloud, Minnesota
12/29/2020
Tasty recipe and very simple. Important mistake I made was listened to the man in the video say that the pasta water should taste like the sea. Big mistake in using that sea salted water in my tomato sauce because it caused my dish to be over salted. My pasta didn't look as tomato-ey as does in the video or the picture. My best guess is the brand of tomatoes that I used versus the brand in the video. I used Hunts San Marzanos but what I perhaps should have used is Cento brand.
Anonymous
INDIANAPOLIS
9/29/2020
We loved it! And I only watched the video of Andy making it after I made it. He used San Marzano tomatoes. I did too. They are key. Our guests have already asked for the recipe and watched the video too. Really delicious. I used mussels, shrimp and scallops. I have printed this recipe and will definitely make it again.
Anonymous
Toronto
9/21/2020