| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces linguine
- 8 ounces peeled and deveined large shrimp
- 8 ounces sea scallops
- 2 tablespoons olive oil
- 2 lemons, 1 cut in half, 1 zested and juiced
- 2 1/2 cups marinara sauce
- 2 teaspoons chopped salt-packed capers, rinsed
- 8 ounces small clams, cleaned
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat a grill to medium heat.
- Bring a large pot of water to a boil and generously season with salt. Cook the pasta 1 to 2 minutes less than the package directions. Reserve 1/4 cup of the pasta water, then drain and set aside.
- Meanwhile, use a paper towel to pat dry the shrimp and scallops. Season with salt and pepper on both sides and brush with the olive oil. Grill just until grill marks appear, about 1 minute per side (they will be undercooked); reserve. Grill the lemon halves until softened and grill marked, 5 to 8 minutes; reserve.
- Place a large saucepan on the grill (this can also be done inside on the stove). Heat the marinara sauce until hot, then add the capers and lemon zest and juice. Add the clams and cover. Cook until the clams begin to open, about 5 minutes. Add the pasta and reserved pasta water to the sauce and toss to coat. Add the parsley and reserved shrimp and scallops and continue to toss until the pasta is evenly coated, the shrimp and scallops are cooked through and all the clams are open, about 1 minute. Serve with the grilled lemon halves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 605 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 41 g |
| Cholesterol | 125 mg |
| Sodium | 1363 mg |
| Serving Size | 1 of 4 servings |
| Calories | 605 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 41 g |
| Cholesterol | 125 mg |
| Sodium | 1363 mg |
Reviews
People, people, just remember not everyone knows how to cook or they have very busy lives and need simple so t’is why Katie used Classico Fire Roasted Tomato & Garlic Pasta Sauce, 24 Oz Jar. When they show the brand that means it is being sponsored. All of the hosts know how to make sauce but this was to be outside grilling made easy. I plan to make it but not a fan of scallops so will use extra shrimp and clams.
I make so many variations of homemade sauces for pasta and make my own pasta but there is nothing wrong with using what was suggested.
I make so many variations of homemade sauces for pasta and make my own pasta but there is nothing wrong with using what was suggested.
Wonderful meal. Super easy and delicious.
Well, this was a surprisingly good recipe, especially with my own homemade marinara sauce. I didn’t have access to fresh clams (Do these folks ever realize that not all of us live on a coast?) but I grilled plenty of shrimps and scallops to compensate. The lemon and capers do wonderful things to the sauce to brighten it up.
Yum!!! Made it for family. Will make again for company this summer at the beach.
Not crazy about this dish. I like the white sauce made with wine much better. Sorry
This was really delicious and I followed the recipe exactly as written. Once I used Rao’s Arrabbiata Sauce (yes from a jar – spicy and delicious when in a hurry) and once I planned ahead and defrosted some of my homemade sauce. Both times the recipe was delicious and easy. I loved the addition of lemon to the sauce, it gave it a really nice bright flavor.
Very good but no capers & clams I added more scallops & more shrimp
Made this pasta and it turned out excellent! I used mussels instead of clams.
Katie used Classico roasted garlic spaghetti sauce for this recipe
I made this last night for a impromptu dinner party and it was a hit ! The dish was simple to put together and the grilled lemon brought the whole thing over the top ! I served it with Marcela’s grilled Caesar salad and everyone left VERY happy !