Christmas Eve Seafood Pasta Recipe

  • 1 pound mussels
  • 2 pounds mahogany clams (medium-size clam)
  • 1½ pounds large shrimp (31-40 count)
  • 1½ pounds sea scallops
  • 1 pound cod filet
  • 1 pound calamari steak
  • 1 pound lobster meat
  • splash olive oil (about 1-2 tablespoons)
  • 4 medium cloves fresh garlic
  • 1 large sweet onion
  • 2 28-ounce cans crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 1 generous splash white wine (about a cup or so)
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • 1 pound linguine
  • 1 bunch Italian parsley, minced
  • crushed red pepper flakes (optional)

Christmas Eve Seafood Pasta Recipe

  1. Place the mussels & clams in ice water with a couple heaping tablespoons of corn meal. Let the mussels & clams soak for about 30-45 minutes to release any unwanted sand. Rinse the cornmeal from the mussels & clams, then transfer to a bowl & refrigerate.
  2. Peel & devein the shrimp. Rinse the sea scallops as well. Cut the cod into larger bite-size chunks. Cut the calamari steaks into pieces about the same size as the cod. Cut the lobster meat into uniform pieces. Refrigerate all the seafood in separate bowls.
  3. In a large saucepan or stockpot, pour a splash of olive oil & heat over medium heat. Smash the garlic & add to the olive oil. Sauté until the garlic becomes fragrant & begins to caramelize.
  4. Rough chop the sweet onion & add to the garlic. Sauté until the onion begins to become translucent.
  5. Add the wine, 3 cans of tomatoes, kosher salt & pepper. Stir well, bring to a boil, then simmer for 20-30 minutes.
  6. Bring a large pot of salted water to a boil.
  7. Transfer half the tomato sauce to a second large pot. Make sure the sauce is hot. Add the linguine & cook until al dente, about 7 minutes.
  8. While the linguine is cooking, you will cook the seafood. In one pot, add the mussels & clams, return to a boil, cover & simmer over medium-low heat. The mussels & clams will open & release their juices. Stir a bit to combine.
  9. In the second pot over medium heat, add the remaining seafood starting with the scallops, then adding the shrimp about a minute later, & immediately following with the cod, calamari & lobster. Cover for about a minute, just until the seafood is cooked do not want to overcook the seafood.
  10. Time to serve the seafood pasta. Divide the linguine between 8 pasta bowls. Immediately ladle the contents & tomato sauce from the second pot, then divide the clams & mussels between the plates, adding more tomato sauce over the seafood pasta. Sprinkle minced parsley over the seafood pasta & serve immediately. Pass crushed red pepper flakes in case anyone wants a little extra kick!

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