seafood pasta

Summer begs for seafood. And I’m no stranger to incorporating fish, shrimp, scallops, clams and similar ingredients to my recipes. Southern China is known for its light and exceedingly fresh seafood dishes that are garnished simply with thin slices of ginger, chopped scallions and finished with a drizzle of olive oil and soy sauce.

This week, I decided to forego my reliable and beloved Cantonese staples and explore a different part of the world in my kitchen: Italy.

In this classic Italian-American dish, you’ll gobble up hearty protein dripping in white sauce, fragrant herbs and tangy lemon flavors -all under an hour’s prep time.

1 lb pasta
½ lb jumbo raw shrimp (peeled)
½ lb cooked clams (with shell)
½ lb cooked mussels (with shell)
½ garlic (cloves peeled and thinly sliced)
½ cup of marsala white wine
olive oil
1 lemon
garlic salt
chili flakes
parmesan cheese

cooking time: 45 minutes
feeds three people


  1. Bring water to boil and add 1 teaspoon of salt into pot. Throw pasta and stir well so the noodles don't become stuck
  2. Peel and slice garlic cloves as thin as possible
  3. Remove stems and chop up parsley
  4. Once noodles are fully cooked, place them into a strainer and run under cold water
  5. Heat up sauce pan on medium heat with a thin pat of butter and generously drizzle olive oil
  6. Add garlic slices and stir until they are browned (2-3 minutes on a low heat)and then pour ½ cup of marsala white wine
  7. Crank up the heat and include shrimp and stir to let it brown before throwing in clams and mussels
  8. Toss in pasta and parsley and stir. Then a dash of salt, pepper, garlic salt and chili flakes to taste
  9. End with squeezing lemon juice and a sprinkle of parmesan cheese