Food Ingredients Seafood 25 Recipes for Seafood Pasta By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on February 14, 2023 Trending Videos Close this video player Photo: © John Kernick With so many fish in the sea, there are also lots of great pasta dishes to make the most of a fresh catch. This collection of seafood pasta recipes covers all the bases, from mollusks to crustaceans to ocean fish. Some dishes narrow the focus to a singular seafood, such as the decadent Crab Macaroni Gratin; others incorporate a medley, like in the stunning Black and White Pici Pasta with Squid and Shellfish. We've also got recipes that span both land and sea, as in Linguine with Clams, Bacon, and Tomato. You can't go wrong with any of these choices; just make sure to source your seafood from purveyors that promise both quality and sustainability. 01 of 25 Spaghetti with Clams and Braised Greens © Greg DuPree We didn't think spaghetti and clams could get better than the garlicky classic until chef Ashley Christensen of Poole's Diner in Raleigh, North Carolina, created a version that forever changed the way we look at this dish. Get the Recipe 02 of 25 Bucatini Talay Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Al dente bucatini soaks up a hot and sour tom yum paste-laced sauce in this fresh seafood pasta recipe from Ann Ahmed, chef at Minneapolis' Khâluna. "It’s a dish that is comforting and yet, with its many layers of flavor, incredibly complex," writes F&W restaurant editor Khushbu Shah. "Though the dish is neither 'authentically' Laotian or Italian, it is 100% itself: an unapologetic bowl of flavor and innovation." Get the Recipe 03 of 25 Risotto-Style Ditalini with Mussels, Clams, and Saffron © Fredrika Stjärne For this creamy dish, chefs Tyler Rodde and Curtis Di Fede use a fish stock to cook pasta slowly, risotto-style. If you can't find ditalini, look for another small pasta shape or pearl couscous. Get the Recipe 04 of 25 Spaghetti with Clams and NOLA Hot Sausage Fred Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley A crunchy lemon panko topping adds delightful contrast in texture to al dente spaghetti, spicy sausage, and chewy clams. This classic recipe suggests Patton’s hot sausage patties, which have been made in New Orleans for decades and are available online. You can also use fresh Mexican chorizo — with the casings removed and crumbled — instead. Get the Recipe 05 of 25 Black and White Pici Pasta with Squid and Shellfish © John Kernick 2014 F&W Best New Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black and white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers. Get the Recipe 06 of 25 Crab Macaroni Gratin Sarah Crowder "A glorious amount of crabmeat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano — is no-joke delicious and trés riche," says F&W Cooks contributor Andrea Slonecker. Get the Recipe 07 of 25 Linguine with Clams, Bacon, and Tomato © David Malosh Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams. Get the Recipe 08 of 25 Squid and Shrimp Fideuà with Allioli Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan. Get the Recipe 09 of 25 Spicy Tonnarelli with Clams © John Kernick Add Manila or littleneck clams to tonnarelli or linguine pasta and garnish with mint and basil for this 25-minute dish with a kick. Pair with a crisp Verdicchio. Get the Recipe 10 of 25 Saffron Spaghetti with Santa Barbara Spot Prawns Aubrie Pick Spot prawns are incredibly sweet, with plump, tender tails reminiscent of lobster. Be sure to remove the prawns from the pan before finishing the sauce to keep them from overcooking. Get the Recipe 11 of 25 Sea Urchin Linguine © Anna Williams Pick up uni at the Japanese market for this four-ingredient pasta dish. Muscadet from France's western Loire Valley is crisp and subtly salty, exquisite with rich, briny sea urchin. Get the Recipe 12 of 25 Spaghettini with Shrimp, Tomatoes, and Chile Crumbs © Con Poulos New York City chef Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs. Get the Recipe 13 of 25 Spaghetti with Anchovy Carbonara © TINA RUPP Chef Chris Cosentino adds briny flavor to his pasta with cured tuna heart, which he shaves on right before serving. This recipe calls for anchovies rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce. Get the Recipe 14 of 25 Angel Hair Pasta with Squid, Mussels, and Zucchini © Stephanie Foley Seasoned panko breadcrumbs and a drizzle of olive oil add extra flavor and textural interest to this seafood pasta recipe from James Beard Award-winning chef Michael White. Serve it with a lively, floral northern Italian white wine. Get the Recipe 15 of 25 Lobster Capellini with Leek-Tarragon Cream Sauce © Victoria Pearson This recipe was created to showcase the freshest Maine lobsters and top-notch dairy. Shredded beet and chopped tarragon top the finished dish for a vibrant presentation of color and flavor. Get the Recipe 16 of 25 Spaghetti with Clams and Garlic © SIMON WATSON This exquisite, super-simple version of spaghetti con vongole from the chef-owners of Brooklyn's Frankies 457 Spuntino, Frank Castronovo and Frank Falcinelli, is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta. Get the Recipe 17 of 25 Cavatelli with Mussels, Lillet, and Dill © Quentin Bacon This creamy, fragrant recipe is made with fresh cavatelli, a fun pasta shape that resembles gnocchi or tiny hot dog buns. Muscadet, a coastal wine that's superb with shellfish, is a great match for the dish. Get the Recipe 18 of 25 Angel Hair Pasta with Crab and Country Ham © Tina Rupp Country ham or prosciutto pairs wonderfully here with lump crabmeat and tangles of fine pasta. Pinot Blanc, aka the poor man's Chardonnay, has a bright acidity that's terrific with dishes like this lush pasta. Get the Recipe 19 of 25 Tagliatelle with Mussels and Tarragon © Anna Williams This simple, strikingly black and white seafood pasta gets a double hit of anise flavor from Pernod and fresh tarragon. Get the Recipe 20 of 25 Orzo Risotto with Buttery Shrimp © Ngoc Minh Ngo When Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy), they got fantastic results with impressive speed. Tender asparagus provides a lovely counterpoint to the pleasant chew of pasta and shrimp. Get the Recipe 21 of 25 Summer Crab Carbonara with Lemons and Capers Michael Piazza 2020 F&W Best New Chef Douglass Williams' method for carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress. Get the Recipe 22 of 25 Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce © Ben Dearnley In this delicious dish, the anchovies provide a roundness and depth of flavor rather than a strong hit of anchovy. If you like, you can swap tuna for the swordfish. Get the Recipe 23 of 25 Rigatoni with Sea Bass and Tomatoes © John Kernick Chef Marc Vetri uses oversized paccheri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish. Get the Recipe 24 of 25 Lobster Mac and Cheese Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley This decadent lobster mac and cheese has it all: A generous amount of lobster meat and a rich, three-cheese sauce made from Fontina, Gruyère, and mascarpone are mixed with pasta and baked under a crunchy topping of panko and Parmesan. The cheese sauce has a secret flavor booster: The lobster shells are separated from the meat and cooked with aromatics, wine, milk, and cream, infusing the sauce with a surprising depth of lobster flavor. Get the Recipe 25 of 25 Spaghetti with Mussels, Clams, and Shrimp © Rick Poon A citrusy, sharp dry white would offer a welcome contrast to the briny mussels and clams here. Look for an Italian Pinot Grigio. 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