Capellini with Seafood

Total Time
36 min
18 min
18 min
Best served in soups rather than topped with a sauce, Capellini shines in this simple combination of clams, mussels, scallops, shrimp, and herbs in a light broth.


Uncooked clams with shell

½ pound(s), without shell, or 12 medium clams

Uncooked mussels in shells

½ pound(s), or 12 medium mussels

White wine

¼ cup(s), dry, or 1/4 cup reduced-sodium vegetable broth


2 clove(s), minced

Olive oil

2 tsp

Uncooked scallops

½ pound(s), bay, rinsed and patted dry

Uncooked shrimp

¼ pound(s), medium, peeled and deveined

Fresh parsley

2 Tbsp, chopped

Fresh thyme

1 Tbsp, fresh leaves

Fresh oregano

1 Tbsp, minced

Uncooked capellini

6 oz

Black pepper

tsp, freshly ground, or to taste

Fresh parsley

¼ cup(s), thyme, and/or oregano sprigs (optional)


  1. Scrub the clams and mussels well with a vegetable brush under cold running water. Pull off the hairy beards that may be attached to some of the mussels; if difficult, use a small knife. Place the clams and mussels in a large pot of cold water; let them soak a few minutes to release any residual grit, then drain. Repeat for several changes of water, until no sand falls to the bottom of the pot.
  2. Combine the clams, mussels, wine or broth, and garlic in a large saucepan; cover and cook over medium heat until the shells open, about 8 minutes; discard any that don’t open. Set the clams and mussels aside with their cooking liquid.
  3. Heat a large nonstick skillet. Swirl in the oil, then add the scallops, shrimp, parsley, thyme, and oregano. Sauté until the shrimp are pink and the scallops are just opaque, 5–10 minutes. Remove from the heat, and add the clams and mussels with their cooking liquid.
  4. Meanwhile, cook the capellini according to package directions; drain and place in a warmed serving bowl. Top with the seafood, sprinkle with the pepper, and toss to combine. Garnish with the herb sprigs, if using, and serve at once. Yields one cup per serving.


Capellini are thin, delicate strands of pasta that are sometimes (aptly) called angel hair.