Seafood Spaghetti
15 MIN
10 MIN

Seafood Spaghetti


  • 3/4 lb (340 g) spaghetti
  • 3 garlic cloves, chopped
  • 1/2 tsp crushed red pepper flakes
  • 3 tbsp (40 g) butter
  • 1/2 lb (225 g) frozen peeled shrimp, thawed and diced
  • 2 tbsp unbleached all-purpose flour
  • 1 can (5 oz/142 g) small clams in water
  • 2 zucchini, diced
  • 1 cup (150 g) frozen peas, thawed


  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.