Seafood Pasta


I can’t tell you how much I enjoy a big heaping bowl of seafood pasta! Something about the freshness of the flavors and anything that reminds me of the ocean just makes me happy. Speaking of the ocean, I used my new dutch oven from Le Creuset’s new spring line called Sea Salt. It’s a lovely shade of muted blue and pale green and it’s the perfect vessel for this dish. From stovetop to table top you will not be disappointed.

With only a handful of ingredients this dish comes together in just about 30 minutes making it great for a special weeknight meal or a quick meal to entertain friends or family. When making recipes with few ingredients you want to make sure and splurge on the best tomatoes and the freshest seafood you can find. I used a combo but you could certainly use your favorite blend of seafood. I also added some fennel because I love it but if it’s not your thing the flavors will still be beautiful. I used my favorite gluten free pasta from Jovial, if you haven’t tried their high quality pasta from Italy you are totally missing out. I have tried many gluten free pastas over the years and this brand has nailed the flavor and texture.

Now let’s make some pasta! Mangia! Mangia!

Seafood Pasta

  • 1 pound spaghetti
  • 3 tbsp olive oil
  • 1 large shallot (sliced)
  • 3 cloves garlic (minced)
  • 1 cup fennel (sliced)
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 25oz San Marzano Whole Tomatoes
  • 1/2 pound large shrimp
  • 1/2 pound mussels
  • 6 large sea scallops
  • 6 large clams
  • 1/4 cup basil (torn)
  • 2-4 tbsp parsley (chopped)
  • 1 lemon (quartered )
  1. Cook pasta in a large pot of salted water until al dente and strain. Taste the water, it should taste like the sea! 

  2. Meanwhile in a heavy bottomed pot heat the olive oil over medium heat. Add the shallots, garlic and fennel. Season with salt and red pepper flakes. Cook until shallots and fennel are tender about 5 minutes. Add the tomatoes and break up into chunks with a wooden spoon. Let the sauce simmer for 20 minutes. 

  3. Stir in the seafood and cover with a lid for 5 minutes or until all the seafood is cooked. 

  4. Once seafood is cooked stir in the pasta.

  5. Garnish with basil, parsley and lemon slices.

  6. Serve immediately! Bon Appétit! 

Butternut Squash Noodles with Sausage & Peppers

Get ready to twirl those forks because these butternut squash noodles are killer! Sometimes you just have a hankering for some classic Italian flavors of garlic, sausage, mushrooms and peppers and this dish hits all the spots. If you’ve never tried spiralizing butternut squash you’re going to love the touch of sweetness it brings and the texture that is firmer and more substantial than spaghetti squash. If you don’t have a spiralizer spaghetti squash would make a good substitution.

Butternut Squash Noodles with Sausage & Pepper

  • 1 large butternut squash (spiralized)
  • 1/2 pound italian bulk sausage
  • 2 large cloves of garlic (sliced)
  • 10 cremini mushrooms (sliced)
  • 6 large kale leaves (chopped)
  • 1 red bell pepper (sliced)
  • 1/2 – 1 tsp red pepper flakes
  • salt and pepper (to taste)
  • 3 tbsp olive oil
  1. Preheat oven 400°

  2. In a large pan cook sausage until browned and remove from the pan.

  3. Add in 1-2 tablespoons of olive oil and sauté garlic for 30 seconds. 

  4. Add mushrooms and sauté for 3 – 5 minutes. Season with salt, pepper, and red pepper flakes.

  5. Add sliced bell peppers and cook for 2-3 minutes

  6. Add kale and cook until kale begins to wilt down. Season again to taste.

  7. Add olive oil as needed to keep from drying.

  8. Remove from heat.

  9. On a parchment lined baking sheet place your spiralized squash noodles. And drizzle a tablespoon of olive oil with a little salt.

  10. Bake noodles for 10-15 minutes. Check for doneness. You are looking for a little bite “al dente style”.

  11. When the noodles are cooked add them to the frying pan with the sausage and veggies. Cooking over medium heat toss everything together and taste for seasoning.