Our Best Seafood Pastas

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

Pasta with Octopus Ragu and Stracciatella
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
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
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
Shrimp Fra Diavolo
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.Matt Taylor-Gross
Seafood Pasta (Bucatini ai Frutti di Mare)
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
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
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
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
Figaretti's 'Godfather II' Linguine
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
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
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)
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
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
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