Seafood Pasta


Created for the Stainless Steel Saucier – Chef’s Pan


  • Add the olive oil to a large skillet over medium-high heat. Add the garlic and the shallot, sauté until tender and fragrant, 2 to 3 minutes.
  • Stir in the red pepper flakes. Add the white wine, thyme and the tomatoes. Season with salt and pepper and bring to a simmer. Add the clams, mussels, shrimp and squid. Cover, and gently simmer for 5- 7 minutes or until the shells open.
  • Add reserved lobster, the pasta, and lemon zest; cook 5 minutes. Garnish with parsley.


  • 3 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 shallot, finely chopped
  • ¼ tsp. crushed red chile flakes
  • ½ cup white wine
  • 1 tsp. thyme, chopped
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand salt and pepper
  • 1lb. clams, rinsed
  • 1lb mussels, cleaned
  • 8 jumbo shrimp, peeled and deveined, tails left on
  • 6 whole squid, cleaned and sliced, plus tentacles
  • 1 (2-lb.) lobster, steamed and cut into chunks
  • 1 lb. bucatini, cooked al dente
  • 1 lemon, zested
  • ¼ cup parsley, roughly chopped

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Created for: Saucier – Chef’s Pan
Main Ingredient: Seafood
Cooking Time: 25 minutes
Serving Size: 4-6