Fettuccine with Mussels, Clams and Bay Scallops in White Wine Sauce is an amazingly light, yet savory seafood pasta that will impress your guests and leave everyone wanting more!
I think I have made it clear that I love pork belly, but I do not think I have made it very clear that I also love, love, LOVE pasta and seafood. I could eat pasta every.single.day. And crab legs, lobster, shrimp…. I am officially drooling just thinking about it. So I have been itching to try and put together an amazing recipe that combines both of those —– success! The sauce that I ended up with is ridiculous – you have to try it. It is the perfect mixture of seafood broth/white wine/tomato and there is just enough to coat every noodle. This is sure to be a show-stopper for any future dinner party. The beauty of it is that it could easily be transformed, or at least altered, with the addition of any of the aforementioned seafood delicacies – take out the clams…. add some shrimp…. Do your thing people. Just enjoy the creativity of creating your own meal – take a chance and it will probably turn out amazing.
What I also LOVE about this recipe is that while it definitely has butter in it, it has no cream or milk in it. Weird factoid about me – I don’t do cream or milk – I have a slightly odd allergy to dairy that I can handle if it is just butter or even cheese (thank the lord!), but cream or milk and I turn into a grumpy, frumpy, sleepy …zombie. So most recipes on my site will most likely try and avoid those two things at all costs. On the one hand – that sucks. Believe me I know. On the other hand – you are welcome – I just saved you (and myself, probably) from gaining approximately 15 pounds. So, I am excited that I actually got to eat some pasta and seafood, together, with no worry of my allergy rearing its ugly, sleepy head. I always want to order this exact dish at restaurants, but even when it says “in white wine sauce” you just never know whether some cream made its way in there… it usually does.
Much of this recipe mirrors the beginning of Mussels in White Wine Sauce, but with some added twists at the end that really lend itself to this pasta dish.
Get your water hot and your pasta boiling – do not over cook!!
Make sure scallops are dried and ready to go. Make sure mussels have been prepared and clams soaked in water for about 30 min or so.
Chop your tomato. This recipe is, apparently, all about being pre-prepared….
Let’s get cook’in…Melt your butter, olive oil, add garlic and shallots. Let soften.
Add white wine, lemon juice, smoked paprika and fresh parsley and let simmer 2 minutes or so.
Then add clams and cover for about 3 minutes
After 3 minutes, even if all the clams are not open, add mussels, bay scallops and tomatoes. Cover again for an additional 2-3 minutes, or until mussels are open.
During this time, keep an eye on your pasta! When perfectly al dente, or even a titch before, dump into strainer and then pour back into large saucepan and add some butter and olive oil so pasta does not stick.
Once seafood mixture is done, add to pasta and mix well.
Serve immediately with some wonderfully warm French bread. Savor and enjoy!
- 1 box high quality fettuccine
- 1 pound mussels
- ½ pound clams
- ½ pound bay scallops
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- ½ Teaspoon fresh lemon juice
- ½ cup dry white wine
- ¼ cup very loosely packed chopped, fresh parsley
- ⅛ Teaspoon smoked paprika
- 2 small tomatoes, diced
- kosher salt
- Prepare, clean and soak mussels and clams.
- In large pot, boil water and begin cooking pasta - set timer to ensure you are notified when it is cooked al dente.
- In separate, deep saute pan, melt butter.
- Add 1 Tablespoon olive oil, 3 Tablespoons butter, shallots and garlic.
- Let cook about 2 minutes on high while stirring constantly.
- Reduce to medium heat and add white wine, lemon juice, smoked paprika, and parsley; stir.
- Add clams and cover while mixture simmers, for 3 minutes.
- Check pasta.
- Remove cover quickly and add mussels, bay scallops and tomato.
- Cover again for an additional 2 minutes.
- Remove cover, stir and add a dash of kosher salt, to taste.
- If you haven't already, strain pasta when cooked al dente and return to same pot and immediately add 1 Tablespoon butter and 1 Tablespoon of olive oil; toss to coat.
- Add seafood mixture with all broth to pot of pasta and toss well.
- Serve immediately with warm French bread.