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! 

Meal Plan: September 11th

I love September! It’s by far my favorite month in Chicago with the best weather and farmers markets filled with the best of summer and the beginning of fall produce like apples and pears. It’s also my daughters birth month and I can’t wait to celebrate her third year of life this coming Saturday!

On another note I’m eating Whole30 mon-fri this week, partly because I need a mini reset and mostly because Teri from @nocrumbsleft is doing the @whole30recipes takeover for the week. I can’t promise I’ll be making all these dishes because I’m looking forward to making something new this week that she will post but here are some good recipes to add to your list whether you are doing a September Whole30 or not.

MONDAY: Chicken Meatballs in Red Curry

I haven’t made this one yet but I love the sounds of them! I’ll be making these with pork since I have ground pork on hand. I’ll also be eating these with cauliflower rice.

TACO TUESDAY: Chipotle Fish Taco Bowls

I love Alex and her recipes are awesome! Since I won’t be having tortillas this week I’m switching it out for a taco bowl and I’m not mad about it.

THURSDAY: Big O Bacon Burgers + Sweet Potato Fries

FRIDAY: Tom Kha Gai Soup

I love Russ’s recipes and this soup is a winner!

Happy Planning!

Meal Plan: August 20th

MONDAY: Buffalo Cauliflower Salad Tahini Ranch

A little meatless Monday inspo that sounds super satisfying and delicious.

TACO TUESDAY: Steak Tacos with Pineapple

Need I say more?!

THURSDAY: Miso Glazed Cod with Cold Sesame Zucchini Noodles

This is a recipe I created a couple of years ago and it’s quick and perfect for summer. Simone’s zoodle recipe is also a favorite and they pair so well.

Serves 4

For the glaze

2T white or yellow organic miso

1.5T rice wine vinegar

1T water

1t lemon juice

2t coconut aminos or 1t gluten free tamari

1t grated ginger

1 clove garlic grated

1/4t cracked black pepper

4 cod fillets

Preheat oven to broil.

Whisk the glaze ingredients together and then top each of your fillets with the glaze. Place on a baking sheet and cook for 5-8 minutes depending on the thickness of the fish.

Cold Sesame Zucchini Noodles

FRIDAY: Asian Sweet Potato Noodles with Pork Ginger Meatballs

This recipe has all the flavors I love and adore so I can’t wait to make it! I have ground bees in my freezer so I may be making the swap for pork.

Happy Planning!