Gemelli Pasta With Clams, Scallops and Shrimp

Name: Gemelli Pasta With Clams, Scallops and Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: 1 tablespoon olive oil; 1 cup onion, chopped; 1 cup yellow bell pepper, chopped; 3 garlic cloves, minced; 1/2 cup dry white wine; 1/4 teaspoon crushed red pepper flakes (to taste); 1 (14 1/2 ounce) can diced tomatoes, undrained; 1/2 cup canned clams, undrained (chopped); 1/4 cup flat leaf parsley, chopped; 2 tablespoons tarragon, chopped or 1 1/2 teaspoons dried tarragon; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/2 lb medium shrimp, peeled and deveined; 1/2 lb scallops; 5 cups hot cooked gemelli pasta (about 6 ounces uncooked short tube-shaped pasta); 5 tablespoons fresh parmesan cheese, grated

A restaurant-quality seafood pasta featuring gemelli tossed with clams, scallops and shrimp in a bright white wine and tomato sauce. This weeknight-friendly dish comes together in under 30 minutes without requiring specialty ingredients.

🥗Pescatarian 🏷️< 30 mins

Gemelli Pasta With Clams, Scallops and Shrimp

Total

30 min

Servings

1

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Food.com · by TXOLDHAM

Ingredients

1 tablespoon olive oil

1 cup onion, chopped

1 cup yellow bell pepper, chopped

3 garlic cloves, minced

1/2 cup dry white wine

1/4 teaspoon crushed red pepper flakes (to taste)

1 (14 1/2 ounce) can diced tomatoes, undrained

1/2 cup canned clams, undrained (chopped)

1/4 cup flat leaf parsley, chopped

2 tablespoons tarragon, chopped or 1 1/2 teaspoons dried tarragon

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 lb medium shrimp, peeled and deveined

1/2 lb scallops

5 cups hot cooked gemelli pasta (about 6 ounces uncooked short tube-shaped pasta)

5 tablespoons fresh parmesan cheese, grated

16 Ingredients

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Instructions

1
Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently.
2
Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
3
Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done.
4
Serve seafood mixture over pasta and sprinkle with cheese.

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Tips & Notes

Pro tips

Cook gemelli al dente while preparing the sauce so both finish simultaneously—overcooked pasta breaks apart when tossed with delicate seafood
Use canned clams (including their juice) for convenience; the briny liquid adds depth to the sauce
Don't overcook the seafood—add it in the final 5-7 minutes to prevent rubbery texture; shrimp should turn pink, clams should open
Taste the sauce before serving; crushed red pepper flakes vary in heat, so adjust to your preference

Substitutions

dry white wine → dry vermouth or additional clam juice (maintains acidity and umami)
yellow bell pepper → red bell pepper or fennel (similar sweetness and texture)
flat leaf parsley → fresh basil (different flavor profile but equally fresh finish)

Storage & make-ahead

Store leftover sauce refrigerated up to 3 days; reheat gently on stovetop with a splash of water. Do not store cooked seafood long-term as it deteriorates quickly.