Brimming with seafood, this easy pasta has one big time-saving, store-bought secret.
Victor Protasio
This shellfish spaghetti recipe is abundant with a medley of seafood.
The sauce is finished with a couple of tablespoons of butter which helps it cling to the spaghetti perfectly.
Photo:Victor Protasio
Clams can be very sandy and gritty.
Cook spaghetti according to package directions.
Drain spaghetti and return it to pot.
Meanwhile, bring wine to a simmer in a large pot.
Add clams, mussels, and shrimp, in that order.
(Remove shrimp if it is cooked through before clams and mussels open.)
Transfer shrimp to a medium bowl.
Transfer clams and mussels to a large bowl.
Remove about half of mussels and clams from their shells and set aside.
If cooking liquid looks gritty, pour it into a liquid measuring cup; let stand for 2 minutes.
Slowly pour liquid back into pot, leaving about 2 tablespoons liquid and solids behind.
Stir marinara sauce into cooking liquid in pot.
Bring to a simmer over medium; cook, stirring occasionally, until slightly thickened, about 5 minutes.
Remove from heat and stir in butter.
Add cooked spaghetti, shrimp, and shelled clams and mussels to the sauce; toss to coat.
Add clams and mussels in their shells and toss gently.
Serve immediately, topped with parsley and (if desired) crushed red pepper.
