...
Go Back
Vibrant christmas seafood pasta with shrimp, clams, and lobster in a rich tomato sauce, topped with breadcrumbs and fresh parsley on a rustic wooden surface.

Festive Christmas Seafood Pasta

This festive Christmas seafood pasta is a luxurious main course featuring shrimp, lobster, clams, and scallops simmered in a rich, garlicky tomato sauce. Topped with lemony breadcrumbs and fresh herbs, it's a stunning, flavorful centerpiece for your holiday table.
Print Recipe Pin Recipe
Course: Christmas Dinner, Holiday Special, Main Course
Cuisine: Italian, Mediterranean, Seafood
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fettuccine pasta
  • 3 sardines
  • 6 cloves garlic, smashed
  • 2 tsp red pepper flakes
  • 1/4-1/2 cup olive oil (for sauce)
  • 2 cans whole peeled San Marzano tomatoes (28 oz each)
  • 8 oz clam juice
  • 1 1/2 cups vegetable broth or chicken broth
  • 1 bunch fresh parsley, chopped (reserve some for garnish)
  • 6 oz tomato paste (as needed to thicken)
  • 2 lobster tails (or equivalent cooked lobster meat)
  • 1/2 lb sea scallops
  • 1/2 lb shrimp, peeled and deveined
  • 1 lb fresh clams, scrubbed
  • 2 tbsp unsalted butter
  • salt and pepper, to taste
  • grated Parmesan or Pecorino cheese, for serving
  • lemon zest, for finishing
  • 4 cups sourdough bread, cubed (for breadcrumbs)
  • 3 cloves garlic (for breadcrumbs)
  • 1/3 cup olive oil (for breadcrumbs)

Equipment

  • Large stockpot For building sauce and cooking seafood
  • Large pot For pasta
  • Immersion blender (or regular blender) To blend sauce smooth
  • Food processor For breadcrumbs
  • Large Skillet To toast breadcrumbs
  • Slotted spoon For removing seafood
  • Serving bowls For plating

Method
 

  1. Prep all ingredients: mince parsley, smash garlic, cube sourdough, clean seafood (peel shrimp, prepare lobster tails, scrub clams).
  2. Heat 1/4 to 1/2 cup olive oil in a large pot over medium heat. Add garlic, sardines, and red pepper flakes. Sauté for 5–7 minutes until fragrant and sardines dissolve.
  3. Add whole peeled tomatoes. Cook 15 minutes, breaking them up with a spoon. Blend the sauce smooth using an immersion blender (or regular blender in batches).
  4. Add clam juice, broth, and most of the parsley. Simmer over medium-low for 45 minutes, stirring occasionally.
  5. Make breadcrumbs: pulse sourdough and garlic in a food processor. Toast in 1/3 cup olive oil until golden (15–20 mins). Mix in lemon zest, salt, and pepper. Set aside.
  6. If sauce is thin, stir in tomato paste and cook to desired thickness.
  7. Add lobster, scallops, and shrimp to sauce. Cover and cook 15–20 minutes. Remove seafood once cooked and set aside.
  8. Cook fettuccine in salted boiling water until al dente. Drain and toss with butter, parsley, and half the breadcrumbs.
  9. Add clams to sauce. Cover and cook 15–20 minutes until opened. Discard any unopened clams.
  10. Return lobster, scallops, and shrimp to the sauce to warm through gently.
  11. Plate pasta. Top each serving with seafood and sauce. Garnish with cheese, parsley, lemon zest, and extra breadcrumbs. Serve hot.

Notes

Use your largest pot for sauce and pasta. Sardines add incredible depth—don’t skip unless necessary (anchovy paste is a good sub). You can prep the sauce and breadcrumbs ahead for convenience. Serve with crusty bread to soak up extra sauce!