Clam and Scallops Spaghetti Pasta with Tomato in Creamy Wine Sauce

5 from 1 vote

Quick seafood dish with a light cream sauce and fresh tomatoes.

Prep Time5

Cook Time18

Total Time23

Course: Pasta

Cuisine: American

Keyword: clam, pasta, scallops, seafood

Servings:

Calories: 779kcal

Author: Daisy Merano

Melt butter in a pan.
3 tablespoons butter
Add the shallots. Cook until the shallots get soft.
1 small shallot
Stir-in the scallops and tomato and cook for 2 minutes. Add the clams. Continue to cook for 4 minutes.
1 lb. clams, 15 pieces grape tomatoes, ¼ lb. bay scallops
Remove the clam, tomato, and scallops from the pan and put in a clean bowl. Leaving the juices in the pan.
Pour the wine on the pan. Reduce to half.
½ cup white wine
Add the whipping cream, Parmesan cheese, and clam juice. Stir and let boil. Cook in medium heat while stirring for 3 minutes.
½ cup heavy whipping cream, ¼ cup Parmesan cheese, 1 cup clam juice
Put the scallops, clams, and tomatoes back in the pan. Stir.
Arrange the prepared spaghetti in a bowl. Pour the sauce over. Toss.
1 lb. spaghetti
Top with chopped parsley. Serve and enjoy!
2 tablespoons parsley

Don’t overcook the seafood. Clams that cook too long turn rubbery and shrink. Scallops lose their softness fast and can turn tough if left in boiling sauce too long. Remove them mid-way and add them back at the end to keep them tender.
Use fresh clams and pat scallops dry. Avoid frozen if you can. Frozen clams release water and can thin out the sauce. And wet scallops won’t sear or hold their shape well.
Cook the wine down properly. Reducing the wine before adding cream stops the sauce from tasting sharp or sour. If you skip this step, your sauce might turn too acidic.
Don’t overload with cheese. A little Parmesan goes a long way. Using too much will dull the seafood flavor and thicken the sauce more than needed.
Prep everything ahead. This recipe moves quickly once the pan’s hot. Chop the shallots, halve the tomatoes, and portion out your liquids before you start.