25 Recipes for Seafood Pasta (2024)

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.

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Spaghetti with Clams and Braised Greens

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.

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02of 25

Bucatini Talay

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."

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03of 25

Risotto-Style Ditalini with Mussels, Clams, and Saffron

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.

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04of 25

Spaghetti with Clams and NOLA Hot Sausage

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.

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05of 25

Black and White Pici Pasta with Squid and Shellfish

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.

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06of 25

Crab Macaroni Gratin

"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.

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07of 25

Linguine with Clams, Bacon, and Tomato

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.

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Squid and Shrimp Fideuà with Allioli

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.

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09of 25

Spicy Tonnarelli with Clams

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.

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10of 25

Saffron Spaghetti with Santa Barbara Spot Prawns

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.

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11of 25

Sea Urchin Linguine

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.

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Spaghettini with Shrimp, Tomatoes, and Chile Crumbs

New York City chef Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs.

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Spaghetti with Anchovy Carbonara

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.

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Angel Hair Pasta with Squid, Mussels, and Zucchini

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.

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15of 25

Lobster Capellini with Leek-Tarragon Cream Sauce

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.

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Spaghetti with Clams and Garlic

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.

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17of 25

Cavatelli with Mussels, Lillet, and Dill

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.

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18of 25

Angel Hair Pasta with Crab and Country Ham

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.

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Tagliatelle with Mussels and Tarragon

This simple, strikingly black and white seafood pasta gets a double hit of anise flavor from Pernod and fresh tarragon.

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Orzo Risotto with Buttery Shrimp

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.

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21of 25

Summer Crab Carbonara with Lemons and Capers

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.

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22of 25

Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

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.

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23of 25

Rigatoni with Sea Bass and Tomatoes

Chef Marc Vetri uses oversized paccheri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish.

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Lobster Mac and Cheese

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.

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Spaghetti with Mussels, Clams, and Shrimp

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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