Seafood Pasta, my “Get out of Jail Free” Card | Namichef

Seafood pasta recipe

Seafood Pasta Recipe

Seafood Pasta – (full version)

Seafood pasta – (short version)

This one is a show stopper and an excellent example of sourcing great local ingredients.  If I invite friends and family over for dinner this dish is always their first choice and it’s a great way to get myself out of trouble if my wife is mad at me.

Let’s start with the foundation of the dish.  I like the Linguine with Clams recipe from the Striped Spatula with Amanda Biddle food blog.  I change a few things but it’s a great place to start.


Linguine with clams (used Pappardelle this time) – the foundation for my dish and a delicious “budget” version   

With this recipe as my base, I add additional seafood that includes scallops, jumbo shrimp, clams, mussels, and squid.  You can pretty much throw in anything you want that swims.  

NamiChef tip:  Include canned clams.  I haven’t seen this in other recipes but unless you have some extra clam juice, you’ll need canned clams for the additional liquid.

NamiChef tip 2:  I take the shrimp shells and throw them in the hot oil.  This is my attempt to infuse the oil with shrimp flavor through the shells.  WARNING!!! Be careful, the shrimp shells can cause the oil to splatter when you cook them.

Once the shells are pink, I take them out of the oil and then I throw in the shrimp and scallops to get a nice sear.  You don’t have to do this, you can poach them in the liquid but I think the flavor of the seared seafood adds more depth.

Once the shrimps and scallops are seared I take them out and build the dish.

As mentioned, I bought my ingredients at several different locations in my area.  For the pasta, my wife’s favorite is fresh squid ink pasta which I buy at Raffeto’s, a local pasta store in Greenwich Village:

I also bought my shrimp and mussels at Eataly.  It’s expensive but the ingredients are really top quality and exploring the store itself is a treat (I also bought a porchetta sandwich for lunch).

I bought my scallops and clams and squid from the Union Square Greenmarket.  The purveyor is American Pride Seafood out of Suffolk County, New York.  I also bought my parsley from one of the vegetable farmers:  S & SO Produce Farms out of Goshen, NY

Union Square Greenmarket

I purchased the canned clams from Citarella and the lemons come from a fruit/vegetable stand outside of Trader Joe’s on the corner of Third Avenue and 14th Street.  We try to buy as much as possible from this gentleman because it’s good quality and cheaper than Trader Joe’s.

Here’s the recipe for 2 but it can easily feed 3 or 4 as a pasta course:

  • One pound of fresh squid ink pasta
  • 6 big scallops (I asked the fishmonger for big ones)
  • 4 jumbo shrimp
  • 6 little neck clams
  • 6 mussels
  • 1 cleaned squid body
  • ¾ cup of chopped parsley
  • As much garlic as you can take
  • As much red pepper flake as you can take
  • 1 can chopped clams – this is a key ingredient because it’s a source of extra clam juice that really helps the dish
  • ¾ cup of white wine (use the cheap stuff as long as it’s dry)
  • 3 tablespoons of extra virgin olive oil
  • (Optional) 2 tablespoons of butter at the end

Seafood with squid ink pasta

As I did with my Paella recipe, I cook the seafood first and then I take it out to prevent over-cooking.  I add the squid and the chopped clams at the very end.

This is a great example of making restaurant-quality food at home.  The only difference is the price.  The full version is half the price of the same dish at a restaurant and I guarantee my seafood is as good or better than any restaurant and the portion is huge.

If you make the budget version of this dish the cost is around $3.00 / person.

Please try this at home and let us know how it goes, feel free to share any tips with Namichef, and always remember:  You are already one of the best chefs that you know.

Namichef Saga: The delectable cooking journey

Union Square Greenmarket New York City

The NamiChef Story

I started NamiChef simply because the more I cooked at home, the better I got at it and I became able to make great food without a sophisticated kitchen.  I have a tiny kitchen in a small New York City apartment equipped with the barest essentials:  refrigeration, heat, and water.

From there it’s just been a question of finding a recipe that I think will taste good and the necessary ingredients. 

Let’s start with the ingredients.  That’s the foundation of every home-cooked food dish.  Today we have more access to more ingredients than ever.  We can buy food from around the globe, within a 20-minute car ride or if we live in a city, a 10-minute walk and if we can’t find something, there is a good chance that someone can deliver it to us.

We all have our favorite places to shop.  Some places due to convenience, others because of their high quality.  Some people will even go to several stores to accumulate the perfect ingredients for a meal (guilty as charged).

That’s where I envision NamiChef coming in handy.  My goal is to build a platform that will guide participants to the best ingredients in their area.  In some cases, it’s a quest for a hard-to-find Asian ingredient.  In others, it’s just finding the basics like chicken or fish.  I want to help people find the best possible products at the best possible prices for their home-cooked meals.

So you finally have all of your home-cooked food ingredients.  How do you execute the dish?  What if you need a little extra help beyond the recipe or a YouTube video?

That brings us to the second component of NamiChef.  Guidance on how to make restaurant-quality meals at home.  My goal is to supply the NamiChef community with 24/7 online access to skilled cooks.  This team will be both professional kitchen people as well as skilled home cooks.  You can book them in advance if you need help with an entire recipe or meal or in real-time to get advice to determine if your dish is done. 

I think that this commercial provides an excellent example of getting last-minute help with a dish

Amazon Echo Show TV Commercial, ‘Cooking Together’


What is the ultimate goal of NamiChef?  I want to bring out the chef in all of us.  I truly believe that each of us is one of the best chefs that we know and that we can recreate restaurant-quality dishes in our home kitchens if we can source great ingredients and get a little help with those ingredients when we need it.