Seafood Spaghetti
Seafood Spaghetti
Open in full-screen mode

Seafood Spaghetti

15 MIN
10 MIN



  1. In a large pot of salted boiling water, cook the spaghetti until al dente. Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta and coat lightly in oil.
  2. Meanwhile, in a large skillet over high heat, brown the garlic and red pepper flakes in the butter. Add the shrimp and cook for 1 minute. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the clams with their brine. Bring to a boil, stirring constantly.
  3. Add the reserved cooking water, zucchini and peas. Cook for 1 minute. Add the pasta and toss to coat. Season with salt and pepper.


  1. As written, I agree it might be bland. I used this recipe as a canvass to add my own flavours - basil, parsley and a splash of white wine. I used buccatini as the pasta and it worked very well. i would add this to my regular rotation.

  2. It was just OK, a little bland, easy to make, something I would make once a year.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.