Fresh Seafood Pasta

Fresh Seafood Pasta

Mussels, shrimp and crabmeat simmered with tomatoes, garlic and white wine are served over pasta but could easily be served with a hearty loaf of peasant bread for sopping up the sauce. This dish is quick and easy to get on the table for a mid-week dinner.

  • Yield: 4 to 6 servings


  • 2 tablespoons olive oil
  • 1 cup minced shallots
  • 2 teaspoons chopped garlic
  • Salt
  • Freshly ground black pepper
  • 2 cups chopped tomatoes, peeled and seeded
  • 1 pound fresh mussels, scrubbed
  • 1 pound peeled and deveined medium shrimp
  • 2 cups dry white wine
  • 1 pound lump crabmeat, picked over for shells
  • 1/2 cup chopped green onions, green part only
  • 1 pound penne pasta, cooked until tender
  • 4 ounces freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chiffonade fresh basil leaves


  • In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the tomatoes, and sauté for 1 minute. Add the wine and cook for 3 minutes longer.Bring to a simmer add the mussels and season with salt and pepper.Cover and cook until the shells open, about 4 minutes. Add the shrimp and cook 2 minutes longer. Add the crabmeat and green onions. Sauté for 1 minute.
  • Toss the pasta with the cheese and basil and ladle into the bottom of a serving bowl or individual bowls. Ladle the shellfish sauce on top of the pasta. Serve immediately.