Food

Our Best Seafood Pastas

March 13, 2014

From shrimp scampi to linguine with clams, pasta and seafood are a classic combination.

Pasta with Octopus Ragu and Stracciatella — Giorgia Goggi mixes this slow-cooked tomato sauce with octopus and saffron into paccheri pasta di Gragnano, a thick, air-dried Italian macaroni. But any robust pasta shape will do. Get the recipe for Pasta with Octopus Ragu and Stracciatella »Eva Kolenko

plate of pasta puttanesca and a glass of red wine — Rumor has it that pasta puttanesca–literally "whore's pasta"–was a quick and easy dinner of choice among Neapolitan working ladies, but the dish's salacious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca »Matt Taylor-Gross

Grano Arso Orecchiette with Cuttlefish and Fresh Basil — Handmade pasta with toasted "grano arso" flour, tomatoes, basil, and cuttlefishMatt Taylor-Gross

Lobster Linguine with Chiles — This classic pasta, from award-winning chef Fulvio Pierangelini at his restaurant, Irene, in Florence, Italy, is enriched with the lobsters' coral, or roe sac. It adds a pop of briny flavor to the pasta, but can be omitted if the lobsters you buy don't contain it. Get the recipe for Lobster Linguine with Chiles »Christina Holmes

Shrimp Fra Diavolo — Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.Matt Taylor-Gross

Seafood Pasta with Tomatoes, Chiles, and Mint — Cooling fresh mint tempers the heat of the spicy tomato sauce in this bountiful seafood pasta. Get the recipe for Seafood Pasta with Tomatoes, Chiles, and MintJenny Huang

Seafood Pasta (Bucatini ai Frutti di Mare) — This pasta is filled with all kinds of seafood—clams, squid, shrimp, and lobster.Michael Kraus

Crawfish Pasta — Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.Helen Rosner

Pasta Shells with Artichoke-Clam Sauce — In this aromatic dish, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts.Landon Nordeman

Linguine with Crab in Spicy White Wine Sauce — Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles.Penny De Los Santos

godfather linguine pasta — This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia. See the recipe for Figaretti's 'Godfather II' Linguine »James Oseland

Chilled Sea Urchin and Farro Pasta — The Italian anchovy sauce colatura di alici lends a deep umami flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.Todd Coleman

Shrimp Scampi — This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.Matt Taylor-Gross

Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) — In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Look for small sardines, which are sweeter and more delicate than larger ones. Get the recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »William Hereford

Japanese-Style Linguine with Clams — A Japanese take on the Italian pasta classic with sake, shiitake mushrooms, and umami-loaded yakinori (seaweed).Todd Coleman

Crabs and Spaghetti — In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. See the recipe for »Todd Coleman

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