Lemon Pasta With Mussels, Clams, & Shrimp

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"One of my favorite seafood pasta dishes. It really isn't difficult to prepare; and, doesn't take much time either. It's full of flavor; but, fresh ingredients are key. Fresh herbs, lemon and pasta are really key. Now, I know shrimp is often cheaper frozen; and, that is fine. But, getting fresh clams and mussels are a must. I love to serve this with a grilled baguette; rubbed with a fresh tomato and garlic (see below)."

Original recipe yields 5 servings
  • Garnish


  • Serving Size: 1 (906.8 g)
  • Calories 1037.7
  • Total Fat - 31.5 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 235.3 mg
  • Sodium - 2788.1 mg
  • Total Carbohydrate - 124.6 g
  • Dietary Fiber - 19.2 g
  • Sugars - 9.2 g
  • Protein - 66.6 g
  • Calcium - 280.4 mg
  • Iron - 10.8 mg
  • Vitamin C - 104.3 mg
  • Thiamin - 0.9 mg

Step 1

Seafood ... First, keep the seafood in the refrigerator in a colander, so they do NOT sit in water. This is especially true if using frozen shrimp. You want them to thaw in the refrigerator, in a colander, covered.

Step 2

Now, you don't want to cook with cold seafood; so, set your seafood on the counter to take the chill off. Usually mussels and clams are well cleaned at the market; but, I do rinse them in a bowl of water just to be sure. Also; your shrimp should be shelled, deveined; and, tails removed.

Step 3

Note, if any mussels or clams are open, tap them with a knife or spoon - they should close. If they don't, they are dead - or 'bad.' You don't want to cook these.

Step 4

Pasta ... Cook the pasta according to package directions, in plenty of salted water. Once done; drain the pasta, reserving about 1 cup of the pasta cooking water. If you keep just a couple of tablespoons of water in the pot; the pasta will not become sticky. Cover, and set to the side.

Step 5

Vegetables ... As the pasta cooks, start your base. Add 2 tablespoons of olive oil to a deep saute pan; and, bring to medium high heat. Add the onions, fennel, red pepper flakes; and saute until everything is combined (about 2 minutes). Make sure they do not brown or burn. Then, add the garlic and anchovy paste; and, cook just another couple of minutes. Season lightly with salt and pepper, only if needed.

Step 6

Sauce ... Add wine, clam juice, and broth; and, bring to medium high heat - just under a boil. Reduce to medium-medium low heat; and simmer 4-5 minutes.

Step 7

Seafood ... Increase the heat to medium; then, add the mussels and clams; mix until everything is combined; then. top with the shrimp - but, do NOT mix those in. Cover and cook 5-8 minutes; just until the shrimp turn pink; and the mussels and clams open up. Depending on the type of pan you used; the time can vary. But, once the shells open; the seafood is done.

Step 8

Important, if any clams or mussels do NOT open; throw them out. They are bad.

Step 9

Finish ... Add pasta, spinach, and artichokes to the seafood; along with the lemon zest, juice, and herbs - then, toss. Cook just a minute until the pasta has soaked up some of the sauce; and, the spinach has lightly wilted. If the sauce seems a bit dry; add a bit of the reserved pasta water. I usually add a bit (1/2 cup or so) of the pasta water.

Step 10

Serve and ENJOY! ... Serve family style in a big bowl; drizzle with plenty of olive oil, chopped scallions, and lemon wedges. Serve with plenty of grilled crusty bread. A fruit salad is a nice side.

Step 11

I mentioned crusty bread with tomato and garlic. It's a favorite of mine. Simply brush a baguette with olive oil and gill. Then, cut a garlic clove in half; and, rub over the toasted baguette. Then, cut a tomato in half; and, rub the tomato over the warm crusty bread. You will be amazed at how delicious it is.

Tips & Variations

No special items needed.