Fresh Saffron Pasta with Blistered Cherry Tomatoes, Garlic and Fruits of the Sea

🍳 Cook Time: 25 mins

🍽 Serves: 4

🛒 Ingredients

Fresh Pasta:

• 12 oz Val’s fresh organic saffron pasta

• Salt for pasta water

Seafood:

• 4 large U-10 scallops

• 8 large shrimp, peeled and deveined

• ½ lb mussels, cleaned and debearded

• ½ lb littleneck clams, scrubbed

• Optional: splash of white wine for steaming

• Salt & pepper to taste

• Olive oil

Sauce Base:

• 3 tbsp extra virgin olive oil (plus more for finishing)

• 4 cloves garlic, thinly sliced

• 1 pinch red pepper flakes (optional)

• 1 pint cherry tomatoes

• Salt to taste

Garnish:

• Fresh chopped parsley or basil (or both)

• Lemon wedges (optional)

• Crusty bread (optional, for serving)

🔪 Instructions

1. Prepare the Seafood

• Clams & Mussels:

In a pot over medium-high heat, add a splash of olive oil and 2 tbsp water or white wine. Add clams and mussels, cover, and steam until they open (4–6 mins). Discard any that don't open. Set aside, keeping juices.

• Shrimp:

Season with salt & pepper. Sear in a hot skillet with olive oil for 1–2 mins per side until just opaque. Set aside.

• Scallops:

Pat dry and season with salt. Sear in hot oil (nonstick or stainless steel) 1.5–2 mins per side until golden crust forms. Don’t overcrowd the pan. Set aside.

2. Blister the Cherry Tomatoes

• In a large skillet over medium-high heat, add a drizzle of olive oil and the cherry tomatoes.

• Cook until tomatoes blister and begin to burst (5–7 mins), stirring occasionally.

• Add garlic slices and red pepper flakes; reduce heat slightly and cook 2–3 mins until fragrant.

• Season with salt and gently smash some tomatoes for a sauce-like consistency.

3. Cook the Pasta

• Boil salted water and cook fresh pasta until just al dente (usually 2–3 mins).

• Reserve ½ cup pasta water before draining.

4. Toss and Combine

• Add drained pasta to the skillet with the tomato-garlic mixture.

• Toss gently over low heat, adding a splash of pasta water and a drizzle of olive oil to coat.

• Fold in shrimp, steamed clams and mussels (with juices), and gently nestle the seared scallops on top.

5. Plate & Garnish

• Divide pasta among shallow bowls.

• Garnish with:

◦ Chopped parsley or basil

◦ Drizzle of olive oil or squeeze of fresh lemon juice

◦ Optional: extra red pepper