Seafood Pasta

Take your seafood pasta to the next level with this special recipe! We give some tips on how to properly prep Mussels, cook Shrimp and Scallops in a pizza oven, and more to make our family-favorite “Mussels & Magic Pasta.” It’s a bold, flavor-packed seafood pasta powered by our award-winning Smoke ’n Magic Bloody Mary Mix and Pork Rub.

Ingredients

For the Sauce:

• 2 Tbsp olive oil
• ½ cup chopped onions
• 2 Tbsp minced garlic
• 28 oz can whole peeled tomatoes (not drained)
• ¼ tsp red pepper flakes
• Coarse kosher salt, to taste
• Crushed black pepper, to taste
• 1 cup Smoke ’n Magic Bloody Mary Mix
• ¼ stick butter

For the Seafood

• 1 lb fresh scallops, thawed and patted dry
• 1 lb medium shrimp, thawed and de-shelled
• ½ stick butter
• Coarse kosher salt
• Crushed black pepper
• Smoke ’n Magic Pork Rub, to taste
• ¼ can of beer (optional)

For the Mussels:

• 1 lb fresh mussels
• Ionized salt & water (for purging)

For Serving:

• 1 lb linguine (or your pasta of choice)
• Fresh parsley, chopped (for garnish)
• Salt & pepper, to taste

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Instructions

1. Make the Sauce
   • Heat 2 Tbsp olive oil in a cast iron skillet over medium heat.
   • Sauté chopped onions for 4–5 minutes until softened.
   • Add minced garlic and cook until aromatic, about 1 minute.
   • Puree the whole peeled tomatoes in a blender or food processor.
   • Add tomato puree to the skillet and stir to combine.
   • Season with red pepper flakes, kosher salt, and black pepper to taste.
   • Simmer for 20 minutes.
   • At the 5-minute mark, add 1 cup of Smoke ’n Magic Bloody Mary Mix. Stir and continue simmering for the remaining 15 minutes.

2. Cook the Shrimp & Scallops
   • In another cast iron skillet, melt ½ stick of butter.
   • Add the scallops and shrimp.
   • Season with salt, pepper, and a generous coat of Smoke ’n Magic Pork Rub.
   • Cook at 500–700°F for 4–5 minutes. (We used an Alfa 5 Minuti pizza oven at 700°)
   • Rotate the pan halfway through cooking for even heat.
   • Optional: Add ¼ can of beer to the skillet for extra flavor.
   • Remove from heat once the seafood is just cooked through. Set aside.

3. Prepare the Mussels
   • Purge mussels by soaking in cold ionized salt water in the fridge, covered, for 20–30 minutes to remove any sand particles.
   • “De-beard” the mussels by pulling off any fuzz with a paper towel and rubbing shells clean.
   • Add ¼ stick of butter to your simmering sauce and stir until melted.
   • Add mussels to the sauce, cover, and steam for 4–8 minutes, until the mussels open up.

4. Cook the Pasta & Assemble
   • While the mussels steam, cook your pasta of choice according to package instructions. We used linguine.
   • Place cooked pasta in a large serving pan.
   • Add the scallops and shrimp to the sauce and mussels. Mix gently.
   • Pour the full seafood and sauce mixture over the pasta, tossing to coat the noodles thoroughly.
   • Finish with chopped parsley and a final sprinkle of salt and pepper to taste.

Serve and enjoy this bold, spicy, seafood-packed dish, perfect for a special dinner, during lent, or to show off your pitmaster skills in the kitchen!

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