Our Best Seafood Pasta Recipes Ever
Spaghetti with Clams, Bonito Butter, and Herbs
Consider butter sauce yawn-inducing? Not when it's infused with bonito flakes, the delicate shavings of sashimi quality tuna that’s been steamed, air-dried, and aged. Punch up the oceanic flavor with a smattering of briny littleneck clams for an anything-but-boring bite.
Our take on a classic Catalonian dish, rossejat de fideos, features a deluge of seafood (clams, squid, and split lobster tails) and toasty vermicelli shards smoked in a tangy sherry-tomato melange.
- Recipe: Hearth-Fired Fideos
Tagliatelle with Shrimp, Tomato-Anchovy Sauce, and Chiles
Garlicky tomato sauce gets an umami boost courtesy of flavor-packed anchovy fillets. Garnish with fresh basil, some sliced Fresno chile, and copious amounts of Parm for a simple yet satisfying dish.
Smoky Uni Carbonara
Spaghetti night just got an upgrade. When tossed with pasta and savory stock, uni melts into a creamy carbonara sauce with a texture as velvety as custard. Bucatini has a hollow center—think of it like a straw made of spaghetti—whch captures sauce for more uni goodness in each bite.
What is uni? The foie gras of the sea: rich, buttery, and meltingly smooth.
- Recipe: Smoky Uni Carbonara
Bucatini with White Beans, Tonnato, and Olive Oil Breadcrumbs
Elevate humble mayo via a quick ride through the blender with high-quality canned tuna and anchovies (think Ortiz or Genova brands). The velvety result? Tonnato, an Italian condiment-turned-pasta-sauce to coat every bit of bucatini. Reserve a spoonful or two of the sauce for future sandwich spreads or a dip for roasted veggies.
Grilled Shrimp Satay with Shiitake Mushrooms
The perfectly simple formula of shrimp, starch, and sauce gets a blackened kick when you bring it to a wood-fired grill. This Southeast Asian dish plays on sweet from the sake, spicy from the chili paste, and of course creamy from the peanut butter. Toss in the grilled bok choy and you’ve got an unexpected go-to for your grill rotation.
Paccheri with Seared Swordfish, Agliata, and Citrus Breadcrumbs
Rigatoni’s thinner-walled cousin (paccheri) easily sticks to agliata, the ancient predecessor of pesto from Italy’s Liguria region. Use day-old crusty bread for the garlic-and-herb sauce, then sprinkle the swordfish-laden pasta dish with citrus breadcrumbs for a bright and buttery finish.
Cacio e Pepe with Sauteed Shrimp
Shrimp scampi collides with everyone’s favorite (and easiest!) Roman delicacy: cacio e pepe (literally, cheese and pepper). Consider this your sophisticated take on mac n’ cheese.
- Recipe: Cacio e Pepe with Sauteed Shrimp
Strozzapreti with Grilled Calamari, Roasted Tomato Sauce, and Crispy Chickpeas
Roasting fresh plum tomatoes (such as Roma or San Marzano) intensifies the flavor and gives this sauce a caramelized robustness lacking from tomatoes straight from the can.
Harissa Shrimp Fra Diavolo
Harissa, the Tunisian chili sauce, adds even more smoky-spicy undertones to this fiery Italian-American staple.
- Recipe: Harissa Shrimp Fra Diavolo