An easy midweek dinner for us is seafood pasta. I’m all about fresh ingredients, prepared simply and this is definitely one of those dishes. I’m always tweaking recipes so, particularly for this dish, there are no rules. For the seafood, I’m lucky to have a good seafood monger near me in both NY and Clearwater. So far as what seafood to buy? I get maybe 3 or 4 small portions of whatever seafood looks freshest when shopping.

Let’s get this dish going.  For today, let’s say I just bought 1/2 dozen clams, 1 pound of shrimp and a small piece of cod (my favorite).  This is how you pull it together:

1. Bring large pot of decently salted water to boil.
2. In large saucepan sauté 2 cloves of minced garlic and 1/4 cup of diced sweet onion.  Add 2 cups of water with 2 bullion cubes to saucepan and bring to a boil.  Drop in clams and lower flame.  When all clams are open (discard any that do not, or you’ll get bad clam belly LOL), drop in shrimp (I clean, devein and remove tails, but I know folks also like to keep the tail on).  When shrimp turn pink, drop in cubed pieces of cod and continue to cook on low flame until cod is cooked through (about 4 minutes).  Cod will fall apart, this is perfectly fine as it will thicken up the sauce. 
   Pro-tip: I sometimes use lobster tail, flounder, grouper – buy what looks freshest and prepare in the same way. 
3. Put your pasta in rapidly boiling water (we like a Barilla Bucatini – it’s a thick spaghetti with a hole in the center – but fettuccini, spaghetti or whatever you like will work).  Cook until al dente  (about 9 minutes – do a taste test – you can always cook it more, you can’t cook it less…)  Using a spaghetti scoop put pasta in saucepan with seafood mixture adding water from the pasta pot as necessary to create the thickness of sauce that you want (we like about 2-3 scoops of pasta water).    
4. You can add cooked broccoli rabe or sautéed spinach for a fancy touch.  Garnish with chopped parsley, grated cheese, salt & pepper and that’s it! 

The prep time for this meal is under 30 minutes so it’s a great weeknight go-to.  Enjoy!