Pasta with Shrimp, Scallops, Mussels and Calamari

If you’re joining the Feast of the Seven Fishes this holiday season, this Four Seafood Pasta is a standout main course. Four different types of seafood are combined in a bright white wine and herb sauce that’s light, flavorful, and perfect for a festive dinner.

The Feast of the Seven Fishes is an Italian-American tradition for Christmas Eve where multiple seafood dishes are served to celebrate the holiday. While some menus offer seven separate courses, that can feel like a lot when you’re hosting. This Four Seafood Pasta simplifies the meal without sacrificing variety or depth of flavor—shrimp, halibut, clams, and Italian sausage bring texture and richness, while anchovies, herbs, and white wine pull the sauce together.

Ingredients

• ½ pound bulk hot Italian sausage (substitute mild if preferred)
• Extra virgin olive oil, as needed
• ½ pound peeled and deveined shrimp (tails optional)
• ½ pound skinless halibut, cut into ½-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 large shallot, halved and thinly sliced
• 4 garlic cloves, minced
• ½ teaspoon crushed red pepper flakes
• 6 flat-filet anchovies (from a tin packed in oil)
• 2 pints fresh cherry tomatoes
• 1 tablespoon minced fresh tarragon
• 2 tablespoons minced fresh flat-leaf parsley, plus extra for garnish
• 1 cup dry white wine, divided (1/4 cup + 3/4 cup)
• One 6.5-ounce can chopped sea clams, undrained
• 8 ounces bucatini pasta (or linguine; use gluten-free pasta if needed)

Step-by-Step

Step One: Prepare the Pasta Water

Bring a large pot of water to a boil and have it ready for the pasta. Add plenty of salt once boiling (about 1 tablespoon) so the pasta is well seasoned.

Step Two: Brown the Sausage

Heat a large, deep skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with the edge of a spoon, until it’s cooked through and no longer pink, about 5 minutes. Use a slotted spoon to remove the sausage to a plate and set aside. Leave about 1 tablespoon of the rendered fat in the pan; if the skillet seems dry, add 1 tablespoon of olive oil.

Step Three: Cook the Shrimp and Halibut

Add the shrimp and halibut to the same skillet in a single layer, seasoning with salt and pepper. Cook until just done, about 2 to 3 minutes per side. Transfer the cooked seafood to a plate and set aside so it doesn’t overcook.

Step Four: Sauté the Aromatics and Anchovies

Reduce heat to medium and add the sliced shallot, minced garlic, and crushed red pepper flakes. Cook, stirring, until the shallots are soft, about 2 minutes. Add the anchovies and break them up with the spoon so they dissolve into the pan, creating a savory base for the sauce.

Step Five: Cook the Tomatoes

Add the cherry tomatoes and 1/4 cup of the white wine, scraping up any browned bits from the pan. Cook, tossing occasionally, until the tomatoes blister and begin to burst, about 5 minutes. Press on the tomatoes with a spoon or potato masher to release their juices and help form the sauce.

Step Six: Finish the Sauce

Add the minced tarragon and parsley, then pour in the remaining 3/4 cup of white wine. Bring to a gentle simmer and cook lightly until the sauce reduces slightly and the flavors meld, about 4–8 minutes. If it reduces too quickly, lower the heat and cover while the pasta cooks.

Step Seven: Cook and Combine

When the pasta is al dente, transfer it directly to the skillet with the sauce (reserve some pasta water if you need to loosen the sauce). Add the canned chopped clams, undrained, and the cooked sausage. Toss the pasta with the sauce over medium heat until it is glossy and well coated, 2 to 3 minutes. Remove from heat, then gently fold in the cooked shrimp and halibut so everything is evenly distributed. Taste and adjust salt if needed.

Step Eight: Garnish and Serve

Finish with more chopped parsley and tarragon. Serve immediately while hot and fragrant.

Recipe Notes and FAQs

Suggested Feast Menu

Appetizer: Smoked Trout Dip

Course 1: Salmon Carpaccio with Fried Capers and Herbs

Course 2: Crab Cake Salad with Champagne Vinaigrette

Course 3: Four Seafood Pasta (this recipe)

Whether you make this for the Feast of the Seven Fishes or any special dinner, this Four Seafood Pasta brings restaurant-worthy flavor to your table with approachable steps and ingredients. I hope it becomes a favorite at your holiday gatherings for years to come!