My Favorite Seafood Pasta Dishes

I love the tradition of the Lenten season in Italy; my Nonna Caterina would always make Pastiera di Tagliolini, a sweet pasta dish studded with cinnamon and fresh citrus zest, and I can still remember the beautiful aroma wafting from the kitchen as she baked it each Easter season. This time of year is always exciting for me because it symbolizes the start of spring which is one of my favorite seasons for fresh produce. Gorgeous globe artichokes, tender asparagus and bright and vibrant peas serve as a spring awakening in my kitchen, breathing new life into my recipes after the comfort food heavy winter season. Lent is also a time to incorporate more fresh fish into the dinner rotation which is why I’ve pulled together three of my favorite seafood pasta dishes that are super easy to make.

The Rise of Venus!

There is something about the combination of rich olive oil, briny mussels and clams, garlic and white wine that is simply irresistible, just like you are.You can make this recipe with whatever fresh shellfish is available to you.

@the_pastaqueen The Rise of Venus, have you tasted anything more divine? #seafoodpasta #pastarenaissance #thepastaqueen ♬ original sound - The Pasta Queen


The Drunken Salmon

This decadent and creamy pasta has two very unexpected ingredients in it; smoked salmon and whiskey.  The salmon is awakened in butter then smoked in whiskey before it’s tossed with lemon, al dente pasta, heavy cream and the tears of the pasta gods resulting in a dish that will make you feel drunk in love


@the_pastaqueen The Drunken Salmon, a creamy whiskey tagliolini pasta dish #whiskeypasta #thepastaqueen #quecipe ♬ original sound - The Pasta Queen



These adorable little letters are perfect for picky eaters. They’ll love to hunt for the letters in their name and will clear their plates in the process. These are perfect in my classic minestrone.



Also known as ‘little snails,’ these adorable shells pair beautifully with a creamy and cheesy sauce. Try my recipe, which features an amazing creamy cauliflower cheese sauce and crispy pancetta.



This shape is very similar to rice, so I love cooking it risotto-style in my recipe for The Italian Rose.



These are amazing in soups and stews, but I love using them to make my protein-packed Power Greens Pasta.

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Last but certainly not least, this is the shape that has the internet abuzz. I can promise you that the version from Pasta Di Martino is far superior to anything you’ve tried before. It’s made from a bronze die with 100% Italian wheat and contains a minimum of 14% protein. This is the shape I make when a loved one is not feeling well, preferably with some nutrient-rich homemade broth like this.


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