This Italian-American seafood spaghetti combines shrimp, langostines, and canned tuna in a rich tomato and clam juice sauce that comes together in under 30 minutes. The key to success is keeping the seafood cooking time to just 2 minutes so it stays tender and doesn't overcook.
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Bring a large pot of salted water to a boil for the pasta.
In a large skillet, heat the extra virgin olive oil over medium heat.
Add the minced garlic and sauté until fragrant.
Sprinkle in crushed red pepper flakes to your desired level of spice.
Add the can of peeled tomatoes to the skillet. Use a spoon to crush the tomatoes as they cook.
Pour in the white wine and season the sauce with salt and black pepper.
Reduce heat to low and let the sauce simmer for about 15 minutes.
Pour the clam juice into the sauce and stir to combine.
Add the canned tuna, including the oil, and break it up with your spoon.
Add the chopped shrimp and langostine tails to the sauce. Cook for only 2 minutes, until just pink.
While the seafood is cooking, add the spaghetti to the boiling water and cook until al dente according to package directions.
Using tongs, transfer the cooked spaghetti directly into the skillet with the sauce.
Toss everything together until the pasta is fully coated in the sauce.
Stir in the fresh chopped parsley.
Serve immediately, garnished with grated Parmesan cheese if desired.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over low heat with a splash of water to restore sauce consistency.
large skillet or sauté pan · large pasta pot
Yes, thaw them completely and pat dry before adding to the sauce to avoid excess water diluting the sauce.
Substitute with additional shrimp, scallops, or white fish; the cooking time remains 2 minutes.
Shrimp, langostines, and tuna cook very quickly and will become rubbery or dry if simmered in the sauce too long; 2 minutes is enough to warm them through.
Prepare the tomato-clam sauce up to 24 hours ahead and refrigerate, then reheat gently before adding the seafood and pasta.
No; this recipe uses tuna packed in olive oil, and adding the oil enriches the sauce, so include it.
