Spicy Seafood Pasta Recipe

Bring water to boil

Fill a large pot with water, add 1 tbsp salt, and bring to a rolling boil.

Cook pasta

Add 12 oz linguine to the boiling water and cook until al dente per package directions (about 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Steam clams

While pasta cooks, place clams in a large skillet with 1/2 cup of the white wine and a splash (1–2 tbsp) of water. Cover and cook over medium-high heat until clams open, about 5–7 minutes. Discard any clams that do not open. Remove opened clams and set aside, reserving the cooking liquid. Strain that liquid through a fine sieve into a small bowl and reserve.

Sear salmon & cod

Heat 1 tbsp olive oil in a large deep skillet or sauté pan over medium-high heat. Season salmon and cod pieces lightly with salt and pepper. Add fish in a single layer and sear 1–2 minutes per side just to develop color (they will finish cooking in the sauce). Transfer fish to a plate and set aside.

In the same skillet used for fish, add 2 tbsp butter. When melted, add the finely chopped onion and sauté over medium heat 3–4 minutes until translucent. Add minced garlic and sliced bell peppers and cook 2–3 minutes until peppers begin to soften. Add broccoli florets and cook another 2 minutes to brighten color — vegetables should be slightly tender but still crisp. Transfer vegetables to a bowl and set aside.

To the skillet (wipe out excess if needed), add 1 tbsp butter and the reserved clam cooking liquid and remaining 1/2 cup white wine. Scrape any browned bits from the bottom of the pan and simmer for 2 minutes to reduce slightly.

Stir in 1 tbsp tomato paste, 2 tsp Cajun seasoning, 1 tsp smoked paprika, and 1 tsp crushed red pepper flakes. Cook 30–45 seconds to bloom the spices.

Pour in 1 cup seafood or chicken stock and 1 cup heavy cream. Bring to a gentle simmer over medium heat, stirring to combine. Let simmer 3–4 minutes to thicken slightly.

Reduce heat to low and whisk in 1 cup grated Parmesan until melted and smooth. Taste and adjust seasoning with up to 1 tsp salt and 1 tsp freshly ground black pepper. If sauce is too thick, loosen with reserved pasta water, 1–2 tbsp at a time, to desired consistency.

Return the seared salmon and cod to the skillet and nestle them gently into the sauce. Add the steamed clams (in shell) and the cooked vegetables. Gently spoon sauce over the fish. Simmer on low 2–3 minutes until fish is cooked through (internal opaque color) and flavors meld. Do not over-stir to avoid breaking up fish pieces.

Add the drained pasta to the skillet (or combine in a large serving bowl) and toss gently to coat with the Cajun cream sauce. If needed, add reserved pasta water, 1–2 tbsp at a time, to make the sauce cling evenly.

Stir in lemon zest, 1–2 tbsp fresh lemon juice (to taste), and 2 tbsp chopped parsley. Drizzle 1 tsp extra-virgin olive oil over the finished dish and toss briefly.

Serve immediately, garnished with additional grated Parmesan and lemon wedges on the side.