July 10, 2016

Shellfish Pasta with Garlic Butter Sauce

My mother would make this Shellfish Pasta with Garlic Butter Sauce quite often growing up, and I always remember the trip to Sayle’s Seafood to pick up the fresh shellfish the morning of. I never complained about going into town to the store because I could almost always get a cup of fresh chowda’ and a Nantucket Nectars there too. Shrimp, scallops, mussels and clams are tossed in pasta, and topped with a garlic-butter sauce that is delicious on pretty much anything. If you can’t make it to Nantucket this summer, bring the taste of the island home with you. And if you’re lucky enough to be on island this summer, you’re lucky enough… But a little pasta won’t hurt you either.







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Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins


1 pound linguini pasta

4 tablespoons butter

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

Juice of 1 lemon

1/2 cup dry white wine

1/2 pound shrimp, peeled and deveined

1/2 bay scallops

12 clams

12 muscles

Kosher salt and freshly ground black pepper

1/4 cup finely chopped parsley leaves


1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt to the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Add the mussels and clams to the sauce. Continue to cook until the shells start to open. Season the scallops and shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shellfish and shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shellfish to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.


  1. Kate Smart

    May 13th, 2021 at 1:30 am

    looking forward to trying this recipe

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