Spicy Olive and Seafood Spaghetti

  • Yield 4 servings

Shrimp and mussels come to the fore in this seafood pasta dish with a touch of heat.

California Olive Committee


1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined (41x50s)
1 cup green bell peppers, diced (1/4-inch)
2 tablespoons minced garlic
1 (14 1/2-ounce) cans chopped tomatoes
1/2 cup white wine
2 tablespoons tomato paste
1 pound medium clams, scrubbed
1/2 pound mussels, scrubbed
1 cup California Black Ripe Olives, sliced
3/4 tablespoon kosher salt
1/2 tablespoon crushed red pepper flakes
1 1/2 quarts cooked spaghetti
1/4 cup chopped basil


  1. Heat oil in a large sauté pan over medium-high heat. Add shrimp, green peppers and garlic and cook for 1 minute. Stir in chopped tomatoes, white wine and tomato paste. Add clams and mussels, cover and steam for 4 to 5 minutes. Remove lid and stir in olives, salt and pepper flakes. Toss with spaghetti and basil and serve.

Recipe courtesy of California Olive Committee




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