A rich, restaurant-worthy pasta that balances sweet shellfish, briny depth, and a light tomato-wine sauce.
Loading the player...
Ingredients (Serves 4–6)
Seafood
- 2 lobster tails or Lobsters (meat removed, shells reserved)
- 8 oz calamari, cleaned and sliced
- 12–16 large shrimp, peeled & deveined
- 8 oz sea scallops, patted very dry
1.5 lb spaghetti
- 2 tbsp olive oil (plus more as needed)
- 1 shallot, finely minced
- 4 cloves garlic, thinly sliced
- 1 anchovy fillet, minced (optional but recommended)
- ½ tsp red pepper flakes (to taste)
- ½ cup brandy
- ¾ cup dry white wine
- 1½ cups lobster stock
- 1 cup cherry tomatoes, halved
- ½–¾ cup good tomato sauce
- Salt & freshly cracked black pepper
Finish
- ¼ cup fresh parsley, finely chopped
- Optional: knob of butter for gloss
Instructions
- Prep & Pasta
- Bring a large pot of well-salted water to a boil.
- Cook spaghetti until just al dente; reserve 1 cup pasta water.
2. Sear or poach the Seafood (in stages)
- Heat a wide skillet over medium-high with olive oil.
- Scallops: Season lightly with salt. Sear 1–1½ min per side until golden. Remove.
- Shrimp: Sauté ~1 min per side until just pink. Remove.
- Calamari: Quick sauté 30–45 sec. Remove.
- Lobster meat: Sauté 1–2 min until opaque. Remove with the rest of the seafood.
Keep seafood slightly undercooked—it will finish later.
3. Build the Sauce
- Lower heat to medium. Add a touch more oil.
- Sauté shallot 2–3 min until soft.
- Add garlic, anchovy, and red pepper flakes; cook 30 sec until fragrant.
- Deglaze with brandy (stand back), simmer 1 min.
- Add white wine, reduce by half.
- Stir in lobster stock, cherry tomatoes, and tomato sauce. Simmer 5–7 min until lightly thickened.
4. Bring It Together
- Add cooked spaghetti to the sauce; toss to coat.
- Add reserved seafood and gently fold in.
- Splash in pasta water as needed for a silky consistency.
- Finish with parsley, black pepper, and optional butter.
Serving Tips
- Serve immediately with crusty bread.
- Finish with a drizzle of good olive oil or lemon zest if you want brightness.
- Skip cheese—let the seafood shine.
